Saturday, March 31, 2012

Mexican Lasagna


1 14oz can black beans, rinsed and drained (or 1-1/2 cups cooked black beans)
1-1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
1/2 cup chopped cilantro, plus more for garnish
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1 28oz can crushed tomatoes (fire roasted if available)
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese
hot sauce

Preheat oven to 400F. In a large bowl, combine first 7 ingredients. Spread a thin layer of tomatoes in the bottom of a 9x9 baking dish (about 1/5 of them). Layer with 3-4 lasagna noodles, breaking to make them fit if necessary. On top of the noodle layer, spread 1/3 of the bean mixture. Layer evenly with about 1/4 of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with 1/4 of the cheese.

Repeat the layering process two more times (noodles, beans, tomatoes, cheese, noodles beans, tomatoes, cheese). Cover dish tightly with foil. Bake 35-45 minutes, or until noodles are tender and cooked through. Remove foil and bake 5 minutes more, until cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.

Yields about 6 servings.

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