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How to make a San Cristobal spinach lasagna
By Neil Ransom | June 9, 2007
1st, Find a simple recipe requiring few ingredients and little or no seasoning (if all else fails substitute oregano for thyme, rosemary, parsley, sage, coriander, and Italian seasoning).
2nd, Search all 5 major shopping centers for mozzarella cheese, only to find small blocks of expensive US imports.
3rd, Scout a substitute for ricotta, namely cottage cheese, only to find it in giant refrigerated vats alongside whole cream, yogurt, and tapioca.
4th, Buy spinach that looks more like a desert succulent than a leafy vegetable (I’m still not convinced).
5th, Try and find lasagna noodles, and when you do be prepared to cook them for roughly 1,240 minutes until they reach the consistency of coagulated Elmer’s Glue.
6th, Combine all ingredients into a borrowed glass pan.
7th, Bake at the estimated C° temperature acuired through a website conversion chart, remove from oven, ask a blessing or protection from assumed harmful effects, and finally eat.
Turns out its about the best lasagna Kate and I have had in Latin America, even better than the Madre Tierra’s (the touristy restaurant we ate at last night) lasagna special.
Tagged with: Lasagna • Mexico • San Cristobal
June 10th, 2007 at 8:28 pm
Mmmmm.
June 12th, 2007 at 7:44 pm
I just like saying San Cristobal in my best spanish accent…
June 15th, 2007 at 2:01 pm
Hey, Neil! I loved this “recipe.” I’m going to try it (the next time I’m in San Cristobal). Love reading about all your adventures!