Mexican Lasagna

This recipe sounds kind of complicated... If you don't want to bother with the whole arbol chile business I would recommend just using a couple of cans of enchilada sauce.  It is a really great casserole.  My husband went back for seconds.

SAUCE:

• 2 large arbol chili peppers 
• 2 cup boiling water
• 1 28-ounce crushed tomatoes 
• 4 garlic cloves, minced 
• 1/4 teaspoon ground cumin
•  black pepper
• salt

LASAGNE:

• 3/4 cup uncooked quinoa 
• 1 1/2 cups water
• Salt
• 1 zuchini diced
• 1 yellow squash diced
• 1 can Ro-tel
• 1/2 onion diced
• 12  corn tortillas 
• 1 can black beans 
• 1/2 bunch coarsely chopped fresh cilantro

Preheat oven to 400F.

 For sauce: Soak arbol chilies in boiling water 20 minutes. Cool and drain, reserving soaking water. Remove stems, seeds, and strings inside chilies and add to soaking water. Drop chilies into food processor and set aside.
 Strain chili soaking water into second ungreased 13 x 9 x 2 -inch baking dish, add tomatoes, garlic,  cumin, and black pepper. Stir well, then roast uncovered for 30 minutes. Remove from oven (turn down oven to 350) and cool 15 minutes. Add to food processor with chilies and pulse about I minute until smooth; set ancho sauce aside.

For lasagne: Place quinoa, water, and salt in medium-size heavy saucepan and bring to a boil over moderately high heat. Adjust heat so water bubbles gently, then boil quinoa uncovered until all water is absorbed-about 15 minutes.  If you have a rice cooker like I do, it makes this process much easier.

In a large skillet over med heat saute onion, garlic, til soft and add zuchini, and can of diced tomatoes w green chilis.  When everything is heated through and kind of soft, add can of black beans.
To assemble lasagne, cover bottom of prepared baking dish with 6 tortillas, overlapping as needed. Layer quinoa on top, spread with half the reserved arbol sauce.   Cover with remaining 6 tortillas, again overlapping as needed, spoon black bean mixture evenly over all, and spread with remaining sauce.  Top with a package of veggie shreds (I used cheddar jack)
Cover with aluminum foil and bake until bubbly-about 30 minutes.
Let lasagne stand at room temperature 10 minutes. Sprinkle with cilantro, cut into squares, and serve.

Serves 6-8