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Name: Mexican Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (15 oz.) can black beans drained and rinsed (or 1½ cups cooked black beans); 1 ½ cups fresh or frozen corn kernels; 4-5 green onions chopped; Scant 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 (fire roasted if you can; 9-12 no-boil lasagna noodles; 8 oz. shredded Mexican blend cheese (I used half Montere half spicy pepper jack); Hot sauce

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INGREDIENTS

1 (15 oz.) can black beans ; drained and rinsed (or 1½ cups cooked black beans)
1 ½ cups fresh or frozen corn kernels
4-5 green onions chopped
Scant 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 (fire roasted if you can
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese (I used half Montere ; half spicy pepper jack)
Hot sauce

Recipe

INSTRUCTIONS

Preheat the oven to 400° F. Have a 9 x 9-inch baking dish ready. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt. Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan. 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.

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

NOTES

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Mexican Lasagna

1 (15 oz.) can black beans drained and rinsed (or 1½ cups cooked black beans)
1 ½ cups fresh or frozen corn kernels
4-5 green onions chopped
 Scant 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 (fire roasted if you can
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese (I used half Montere half spicy pepper jack)
 Hot sauce

Preheat the oven to 400° F.  Have a 9 x 9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  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.

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

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Nutrition

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Serving Size: 1 Recipe (8g)
Recipe Makes: 1 Recipe

Calories: 13
Calories from Fat: 1 (8%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 125.1mg		4 %
Potassium 54.3mg		1 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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