- 4
- Average
- Average budget
Ingredients
- 9 x 9 square baking dish
- 9 ounces “no boil” whole wheat lasagna noodles
- 15 ounce can black beans or 1 1/2 cups cooked
- 1 1/2 cups frozen corn
- 8 ounces Mexican blend cheese, shredded (or Monterrey Jack cheese)
- 1 bunch green onions
- Fresh cilantro – enough for a little over 1/2 cup chopped
- 28 ounce can crushed tomatoes
- Dried oregano
- Kosher salt
- Garlic powder
- Hot sauce (like Cholula)
Preparation
Step 1
Preheat the oven to 400°F.
2 Chop the green onions into thin slices, using both the white and green portions. Finely chop the cilantro (about 1/2 cup; reserve some for the garnish). Drain the beans (if using canned).
Step 2
In a 9 x 9 square baking dish, do the following:
-Tomatoes: Spread a thin layer of tomatoes on the bottom of the pan. (This helps to cook the bottom layer of noodles, and ensures it does not stick.)
-Noodles: Place one layer of noodles on top of the tomatoes. You may have to break a noddle to fit into the last part of the pan (we actually chose to not use the entire pan and skipped the last 1/2 noodle – it made it easier for serving!)
-Filling: On top of the noodles, sprinkle on a handful each of black beans, green onions, corn, and cilantro, and spread carefully with a layer of tomatoes. Sprinkle on a layer of cheese, then sprinkle about 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and a few pinches kosher salt. Drizzle with a bit of hot sauce.
-Repeat the layers with the remainder of the ingredients (keeping in mind you’ll have to pace your ingredients accordingly): Noodles / Filling / Noodles / Filling / Noodles.
-On the top layer of noodles, spread the last layer of tomatoes. Sprinkle with the remaining cheese.
Step 3
Cover with aluminum foil. Bake for 30 minutes, then uncover and bake 5 minutes more. Remove from oven and let stand for a few minutes. Sprinkle with remaining chopped cilantro and serve warm. Serve with sour cream if desired.