•1 lb (1/2 kg) chicken breast, cooked and shredded
•1 lb (1/2 kg) poblano peppers, roasted, skinned, seeded and cut in strips
•1 lb (1/2 kg) pumpkin blossoms, fresh (or you might find them canned at a Mexican store)
•2 lbs (1 kg) zucchini, cut in small cubes
•1 lb (1/2 kg) mushrooms
•2 cups fresh corn kernels
•2 lbs (1 kg) onion, chopped
•1 package lasagna, cooked
•1 lb (1/2 kg) sour cream
•1 lb (1/2 kg) melting cheese, shredded (there's a cheese in Mexico called Manchego, but it's not the Spanish Manchego cheese and I don't think it can be found outside of Mexico, I recommend mozzarella)
•some epazote leaves
•salt and pepper to taste
In an skillet on medium high heat pour some olive oil and warm up until it thins. Sautee 1/4 of the chopped onions. Add the shredded chicken and season to taste. Put apart.
Pour more olive oil on the skillet and sautee another 1/4 of the onions. Add corn and zucchini, cook for about 5 to 7 minutes. Add poblano peppers and season to taste. Set apart.
Pour more olive oil and sautee another 1/4 of the onions. Add mushrooms, epazote leaves and cook for about 5 minutes. Season to taste.
Repeat the same process with the pumpkin blossoms, but this time cook only about 3 minutes. They are very delicate and cook very fast.
Grease a baking dish and place a layer of lasagna. Place a layer of chicken some of the sour cream on top and sprinkle some of the cheese.
Place another layer of pasta, followed by some of the poblano dish with cream and cheese. Repeat with the mushrooms and pumpkin blossoms.
Keep placing layers of ingredients until you run out. Finish with a layer of pasta topped with cheese and sour cream.
Bake at 350°F for about 30 minutes. Let it cool down for about 10 minutes before serving and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2010/08/09/white-mexican-lasagna/