Mexican Lasagna

Mexican Lasagna

I pinned this dish as soon as I saw it (over a year ago) but then forgot about it. Does anyone else have that problem with Pinterest? I just keep pinning and pinning, but end up forgetting about most of them and hardly ever make any of the items on my dessert or cooking boards. Anyway, I was reminded about this beautiful looking dish when another friend pinned it and I immediately put it on my dinner menu for that week. I’m so glad I did!

Lasagna has long been one of my favorite meals and this is a great spin off the classic dish. Even though there are several ingredients, the noodles are no-boil and there are only a couple things to chop in preparation. Otherwise you just mix everything together and layer the ingredients in the dish, making this a perfect dish for a busy weeknight. Andy loved this dish too. I actually knew he would when I saw hot sauce in the ingredient list. He is currently obsessed with hot sauce and puts it on everything from chicken to pizza. That reminds me that I need to pick some up from the grocery this afternoon because he’s regrettably out of it. Anyway, we both happily ate the leftovers and will not be forgetting about this Mexican lasagna again!

Mexican Lasagna


Mexican Lasagna

1 (15 oz.) can black beans, drained and rinsed
1½ cups frozen corn kernels
4-5 green onions, chopped
½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. cumin
1 (28 oz.) can crushed tomatoes
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese
Hot sauce

1. Preheat the oven to 400˚ F.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.

2. Spread a thin layer of crushed tomatoes over the bottom of 9×9 inch baking dish. Layer with a 3 lasagna noodles. On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.

3. Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese).  The last layer will be noodles, tomatoes, and cheese.

4. Cover the pan tightly with aluminum foil.  Bake 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving.

Source: Annie’s Eats

Posted by at August 20, 2013
Filed in category: Food, Main Dish, Vegetarian,

One Response to Mexican Lasagna

  1. Janice says:

    Yum, I do this same thing but instead of lasagna noodles I use corn tortillas and also a little bit of enchilada sauce. Yum, I’ll just have to make this tonight.

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