This recipe is one that I have been after for many years. It was written in a cookbook by my mom, then ripped out and placed in another, then it was misplaced and lost forever. One day, I was in the kitchen, about to fix up some Spicy Chicken Manchurian, when I decided I was going to attempt making Chicken with Almonds from memory. I vaguely remembered my mom making it, and with just half of the ingredients in mind, I began mixing and experimenting with sauces until I had my "Aha!" moment, and it was definitely worth the effort.
There's a lot to be said about a cheesecake. For one, there's nothing else like it. It's so rich in flavor, with the cream cheese slow cooked in the oven. It's lightly sweetened, as in my opinion, the best desserts are. The crust is just hearty enough to hold it together, but it doesn't over power the flavor one little bit. But most importantly, it's down right delicious! I love a classic cheesecake. And this one is good enough to be eaten all on its own. No berries or coolis in sight. As classic as this cheesecake is, I've tweaked it just a bit, obviously, to make it a little lighter. It still packs amazing flavor and texture, it's just on the fluffier side, and who doesn't like a fluffy cheesecake?
I love adding tex mex flavors to just about anything, like my Zesty Veggie Enchiladas, and this lasagna is taken over the top with all the flavors added to it. The corn and beans add such different textures, and my special secret ingredient adds a delicious earthy crunch you will go crazy for! I've been making this version for about a year now, and thought it was time to share it with you all. I use oven ready lasagna sheets which take a lot of prep time out, which is just added to the baking time, but as long as I don't have to do anything while it's in the oven, I'm happy:)