Mexican Lasagna… this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!
Lasagna… one of my favorite dinners of all times. I don’t get people who say it’s complicated. Sure, it’s a little more involved than tossing together sauce and noodles, but all it takes is a little layering and baking and then you have an amazing cheesy comfort dish that pretty much everyone loves. Right?? Right.
Normally, I’m a regular lasagna girl. I have several lasagna recipes on my site but my go-to is my Mom’s (and Grandma’s) lasagna. I made it on Friday, actually, with a fussy baby (who didn’t sleep the night before) attached to my leg. Fun times. But sometimes you want something a little different. You still want the lasagna experience, but with a new palate of flavors. (Yes, I totally think in those terms. Please let me know I’m not alone.) Enter… MEXICAN Lasagna. All the goodness of lasagna mixed with all the goodness of taco night!
This is an epic fusion dish that I do not make often enough. The recipe, as is written, is vegetarian–but if that’s not your thing, add some meat. Chicken, beef, chorizo… they’d all work I think! I usually have most of the ingredients in the pantry and fridge, so even though it’s (gasp) lasagna, it’s totally possible as a weeknight “what do I make for dinner” recipe. Busy weeknight WIN! Enjoy!
one year ago: Awesome Kale Salad
two years ago: Cheesy Veggie Pasta
three years ago: Chocolate Cream Filled Cupcakes
four years ago: Double Chocolate Banana Muffins
five years ago: Chocolate Zucchini Muffins
six years ago: Crock Pot Santa Fe Chicken
seven years ago: Potato Soup
from Annie’s Eats
- 1 – 15 ounce can black beans, drained and rinsed — I usually cook my black beans from scratch and use 1 1/2 cups
- 1 1/2 cups corn kernels — fresh (usually about 3 ears) or frozen
- 4-5 green onions, green and white parts sliced
- 1/2 cup chopped cilantro + more to serve
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- black pepper
- 1 – 28 ounce can crushed tomatoes
- 9 no-boil lasagna noodles
- 8 ounce shredded Mexican blend cheese — I’ve also used sharp cheddar, pepper jack, or monterey jack
Preheat oven to 400 degrees F. Grease a 9×9 inch square baking dish with cooking spray.
In a large bowl, toss together black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and pepper.
Spread 1/4 of the crushed tomatoes on the bottom of the prepared pan. Top with 3 lasagna noodles. If necessary, break them to fit the pan. Spoon 1/3 of the black bean mixture over noodles, then spread with tomatoes and 1/3 of the cheese. Repeat to use up remaining ingredients: noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese.
Cover pan with foil, then bake for 35-45 minutes until noodles are fully cooked. Remove foil and bake for 3-5 minutes, until cheese is melty and golden brown.
Allow lasagna to rest for 10-15 minutes before slicing. Enjoy!
Note: I’ve also used 12 lasagna noodles and made this in a large oval serving dish. I’m sure a 9×13 dish would work as well.