The best thing about cooking (besides eating of course) is experimenting. I tend to be a risk-averse person for reasons I'll discuss with my therapist later, but I've recently begun feeling more comfortable experimenting with recipes I love. We all have different taste preferences so why not make something that fits yours? I originally started with the Pioneer Woman's lasagna and made it to the letter. It's delicious, don't get me wrong, but cottage cheese still grosses me out and it felt like it was missing a few things. I made up this recipe yesterday while on Instagram and it turned out better than I expected! I also want to note I make nearly everything that calls for ground beef or pork with a turkey alternative. It tastes basically the same and is better for you!

Some folks have asked me to post the recipe, and have also asked for a dairy-free or vegan version. I will let y'all know if I find anything and choose to make it. I figure you can use your best substitutes in lieu of the dairy/meat ingredients, and I am admittedly not well-educated to know which products those are.  

Let me know if you make my lasagna and share what you think! 

Sauce

• 1 lb ground turkey meat 
• 1 lb hot breakfast turkey sausage 
• 3 cloves garlic, chopped 
• 2 tbs dried parsley flakes
• 2 tbs dried basil flakes
• 1 1/2 tbs fennel seeds
• 1 tbs oregano 
• 1/2 tsp salt 
• (1) 28 oz can of crushed tomatoes 
• (1) 6 oz can of tomato paste

Cheese mixture  

• 16 oz ricotta cheese
• 1/2 cup shredded permesean
• 1 1/2 tbs dried parsley flakes
• 1/2 tsp salt 
• 1 tbs dried pepper flakes (I use very fine ground flakes) 

For assembly

• 8 oz sliced mozzarella 
• ​1/2 cup shredded mozzarella (optional if you like more cheese!) 
• 1/2 cup (or more) shredded Parmesan cheese 
• Package of lasagna noodles (plus a little olive oil and salt to taste pasta water)

You will need a 9"x13" baking dish to cook the lasagna in. 

1. In a large saucepan or sauce pot, brown both meats and the 3 cloves of garlic. Drain half of the fat into a bottle or can. (Never send cooking fat down the drain!) 
2. Add the rest of the ingredients of the sauce - all the spices and tomatoes in both crushed and paste form. #ProTip use these cans to plant some seeds! 
3. Reduce the heat to a low simmer and cook uncovered for 45 minutes for all the flavors to incorporate. 
4. In the meantime, pre-heat your even to 350 degrees.
5. boil water in a large pot and add a few drops of olive oil and about a tsp of salt. Cook the pasta to al dente, about 10-11 minutes. Once done, drain most of the water and set off to cool. 
6. Mix the cheese mixture ingredients together in a mixing bowl until well incorporated and set off to the side until the sauce is done. 
7. Assembly time! Line noodles in the bottom of your baking dish, overlapping slightly.
8. Spread half of the cheese mixture over the noodles as evenly as possible, then layer with the mozzarella slices in a single layer. You can fill any gaps with shredded mozzarella.
9. On top of the cheese, ladle the meat sauce as much as you'd like. The original recipe calls to use all the meat sauce but I do not. 
10. Repeat the assembly order - noodles, cheese mixture, sliced/shredded mozzarella, meat sauce. 
11. The top layer will be meat sauce. Sprinkle shredded Parmesan, more red pepper flakes, and mozzarella to your liking. 
12. Bake the lasagna for 20 minutes in your oven until everything is melted down. 
13. Once the 20 minutes is done, take out of the over and allow the lasagna to set for 5 minutes before serving.
14. Enjoy!!! 

I'm not as funny as the dude from Wisconsin, but I know what the people want here in South Texas and that's fresh lime margaritas AND mangonada margaritas while you fill out your census. 2020CENSUS.GOV
I was asked to do this by Planned Parenthood South Texas so please support them while you're at it at the link below. As you may know, abortion rights are under attack so let's stand up and fight back!!! 
Donate To PPSTX Here

My dear friend Bonnie Cisneros is an amazing mother, author, scholar, teacher, community creator,  fashionista,  DJ, and history preserver. Her presence in my life has been profound, and most recently I have been participating in her Altar-ing community course, held by the Latino Collection and Resource Center of the San Antonio Public Library. Our local library system is amazing for many reasons (that's another blog post!), and I will be its biggest fan forever. The ability to attend this course is another reason why I stan. In our second gathering together we were told to examine family recipes and different smells that incite memories. I realized I didn't have a recipe that had been passed down for generations, maybe because I haven't asked. But this recipe was the first to come to my mind in embodying family, healing, love, and comfort. It is also something that is uniquely shared between my mom and me besides our eyes and silliness. So in the spirit of our Altar-ing course, and because so many of you wanted this recipe outside of Instagram stories, here it is with an annoying blogger story you can scroll past to get to the recipe y todo.

I caught a nasty sinus infection when I was 14. If you live in San Antonio it's kind of inevitable during cold allergy season. My mom suggested we go to Jim's for their chicken tortilla soup. I loved it so much I craved it nearly every day after, and especially when I wasn't feeling well. Crunchy chips, melted cheese, chicken, spice, SOUP! My mom and I found a recipe online and decided to try it with some tweaks. We've since edited this recipe to fit our preferences. We like it with more onion, garlic, and spice from the serrano peppers. We crisp the onions a little for more flavor. We never wrote down measurements, and I like to think my ancestors tell me when enough salt is enough: "Ya mija!" 

I make this soup every time someone is sick. The serranos always clear out any congestion or nasty head fog. I make this soup to show people I care about them especially. Since meeting Anthony, and using his food products for nearly everything I cook, using Adelita's tortillas is the only way to make this soup now. The fresh ground corn flavor has elevated the body of taste that makes it somehow even more delicious, and the thicker fried tortilla strips don't get soggy sitting in the soup. If you don't like spice that much you can always use a jalapeño instead of a serrano, but please use one or the other for flavor. I have considered making a vegan version, and will post it if I get bored enough here in self-isolation to experiment. 

This recipe is mine and my mama's, one I will pass down to my (hopeful) children and theirs. It is one of maybe 3 or 4 things I know how to make off the top of my head and from my heart. I hope it comforts you as much as my mama does me, especially during these confusing times. Much love and hugs to you all! 

In a soup or stock pot, bring vegetable oil to heat over medium high heat. Once heated, fry your corn tortilla strips until they are golden brown and crispy. Reserve them on a plate of paper towels to drain. 

​Season your chicken strips with salt and pepper. Put a teaspoon of vegetable oil in a frying pan and cook your chicken for about 15 minutes or until MOSTLY cooked through. We will later add the chicken to simmer down with the soup and it will fully cook there. 

Once all tortilla strips are fried and resting, fry the onions in the same pot. You can fry them until they're softened (about 2 minutes) or fry until they get crispy edges but not burned - this is how we like them! Toss in garlic and diced serranos, fry those with the onion. Once cooked down or a little crispy, add your can of fire roasted tomatoes and MOST of the 32 oz of chicken broth. (I say MOST because I don't have an exact measurement of how much chicken broth I use. I pour most of the box in but leave a little at the bottom so the soup isn't thinned out. Use your best judgment.) Add the sliced serranos if you like spice. Add about a tablespoon of salt. This is where my ancestors tell me, "Ya mija!" 

At this point your chicken should be mostly cooked. Take it off the pan and shred with 2 forks. (I always save a strip or 2 for my dogs. Sosi likes catching the chicken if I drop it from up high.) Put all the chicken into the pot and bring to a boil then reduce to simmer for about 15 minutes. 

In the last 5 minutes of the simmering process, add your bunch of chopped cilantro and stir. Let it simmer for the remaining 5 minutes. 

In bowls, put some cheese first, ladle soup in to your liking, and top with lime wedges, avocado slices, and your crispy Adelita tortilla strips. Enjoy!