MEXICAN LASAGNA

By bea1085

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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)

Details

Servings 4
Level of difficulty Average
Cost Average budget

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.