There’s a lot to be said for the cheesy bastardization of Mexican food. Sure, there are days when I want authentic posole or mole or tacos but certainly others when I crave overstuffed burritos, five layer dip and Frito pie. 

This vegetarian Tex-Mex lasagna is my best attempt at commingling the trashier* aspects of Tex-Mex cuisine with thoughtful preparation and wholesome ingredients. Instead of Rotel, beef with taco seasoning and pre-shredded “Mexican” cheese, the recipe calls for fresh salsa, roasted poblanos and mushrooms and fresh herbs. 

All the fresh vegetable chopping and roasting took extra hands-on prep, but the results were worth it (except visually … this lasagna is not photogenic). I had the comfort factor of the Tex-Mex lasagna from my childhood with the flavors and nutrition I value as an adult.

Vegetarian Tex-Mex Lasagna
2 poblano peppers
3 large portobello mushroom caps, cut in half and sliced into 1/4-inch pieces
2 tablespoons fresh oregano, chopped
1 tablespoon extra virgin olive oil
2 tablespoons dry white wine
1 large tomato, seeded and quartered
2 small cloves garlic
2 tablespoons water
2 teaspoons lime juice
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt 
6 corn tortillas, cut in half
1 cup cooked black beans
8 ounces Monterey Jack cheese, shredded

Instructions
Preheat oven to a 500º broil with the top oven rack 5 inches from the heat source. Place poblanos on a baking sheet in a single layer. Slide baking sheet into oven, and turn poblanos every few minutes, until their skin has bubbled and begins to brown on all sides. Place poblanos in a bowl, and cover with a clean kitchen towel, until cool. Pull skin off peppers, using gloves to protect your skin. Split poblanos; remove seeds, and chop into 1/4-inch pieces. 

Reduce heat to 375º. Toss mushrooms, oregano, olive oil, and wine, and add to a rimmed baking dish. Bake for 25 to 30 minutes, until most of the liquid has evaporated. Remove mushrooms from oven, and season with salt and pepper. Set aside. 

Meanwhile, combine tomato, garlic, water, lime juice, and cilantro in a blender, and puree until smooth. Season with salt. 

To assemble lasagna, spread a few tablespoons of salsa on the bottom of a 9×9″ baking dish. Place 4 tortilla halves atop the salsa. Layer 1/3 each of the remaining salsa, poblanos, mushrooms, black beans, and cheese. Repeat, building 2 additional layers. 

Bake lasagna for 35 to 40 minutes, until the cheese is golden and casserole heated through. 

Serves 4

* Trashy is not a derogatory term on Occasional Omnivore. It most often means low-brow delicious.

I began making this roasted eggplant spread for William when we first started dating. It’s simple, satisfying—just as good atop a slab of bread (as it’s used here) as it is a side dish or salad. 

I made this a day in advance for the ultimate weeknight supper in minutes. Here it’s topped with a good sprinkle of Parmesan, but I’d also enjoy it with a melted piece of provolone or mozzarella.  

Simple Roasted Eggplant Spread 
2 medium eggplants, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
6 cloves garlic, left unpeeled
1/3 cup extra virgin olive oil
2 teaspoons white wine vinegar
1 1/2 tablespoons capers, drained finely chopped
2 tablespoons sliced fresh basil
1 tablespoon finely chopped oregano 
Salt and pepper to taste

Instructions
Preheat oven to 375°.

In a large bowl, toss eggplants, bell pepper, onion, and garlic with olive oil and salt and pepper (you can add more after it cooks). Spread eggplant mixture onto a large baking sheet, and bake for 30 to 40 minutes, until eggplant is tender. 

Spoon eggplant mixture back into bowl, and squeeze garlic cloves from their skins. Lightly mash the vegetables. You want the mixture the be spreadable, but retain some sense of chunk.  

Stir in vinegar, capers, basil, oregano, and additional salt and pepper, if needed. 

Use the spread for sandwiches or as a dip, side or salad. 

Serves 6 as a sandwich filling

Perhaps it’s a sign that we’re not yet ready for parenthood, but almost every time William and I eat homemade pizza, we lament the day we will have to share it with our future children. We can’t imagine being limited to a third or quarter of a pie each. What will we do? Serve a salad or roasted vegetables on the side. Depressing. I want cheese, not fiber filler.  

Maybe that makes us selfish. Maybe I’ll have to make two pies at a time. But until that day comes, we’ll continue to overindulge in damn-fine homegrown pies.

Tonight I cleared the fridge for my pizza with stellar results: Italian sausage, red peppers, arugula, fresh oregano, marinara, and mozzarella atop our standard dough from epicurious.com. And with William gone, I don’t have to share it with anyone. 

Although my urban gardening skills are far from perfect, I plucked my first crop of hot red peppers (a total of five) from my balcony this weekend. I stuffed them with a mixture of cooked mild Italian sausage, fresh basil and oregano, mozzarella and fresh bread crumbs. I cooked them  at 425° for 25 minutes in a baking dish with 1/4 inch of water.  

The final product: tender, fruity peppers with a touch of heat and a mouthful of fatty sausage and cheese. I planned on eating three and saving two for lunch leftovers. But I enjoyed my bounty so much that I ate all five.