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Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

We are so encouraged by your response to our upcoming trip to Cambodia – thank you so much for everyone who has voiced their support!  It means so much to us to know you are behind us in this effort.

Currently, we’re working on determining recipes that might be fun to cook with the girls at the Culinary Training Center. We’ve taken a look at the menu for their restaurant (set to open in early March), and there are a few Mexican and Italian items on the menu, so we know we’ll be in good company. (We’re looking forward to learning more about Cambodian food too – this week, we’ll learn a few things from a student from the Training Center who is here in Indy training!  Stay posted for more on that.)

But in the meantime, how about some more culinary fusion? Much like Greek quesadillas and Mexican pizza, we loved the idea of Mexican lasagna. Some good friends of ours served a version of it to us recently, which served as the inspiration for our own take.

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Believe it or not, the process of creating this recipe was on par with the spicy kale lasagna, which we had to make so many pans of to perfect that I cringe at the thought of it to this day. However, somehow I thought the Mexican version might inspire “getting it right the first time”.

Lasagna is tricky business. It seems easy, but it’s hard to get it right. Here are some learnings from this time around:

-Yes, do cover with aluminum foil when you bake, especially if you are using “no boil” noodles (unless you want cardboard on the top).

-No, do not overstuff the layers!  While it seems fun, it makes for a mess when trying to devour it. Minimalism is best.

-Yes, do use crushed tomatoes (and not drained diced) if you want the right consistency.

-Yes, do add some seasonings (and just a bit of hot sauce!) – it does pay off, even if it adds a few extra minutes of prep time.

Luckily, we made those mistakes so that you don’t have to! What results is an incredibly delicious, easy entrée that would be perfect for serving to guests, and is especially easy to whip up in advance!

Mexican Lasagna

Serves 4

What You Need

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)

What To Do

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).

3  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.

4  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.

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SonjaMexican Lasagna

Comments 25

  1. Wendy

    It makes me smile to hear of your repeated tries in order to get a recipe right. I’m sure that those who develop recipes often have to make a few attempts, but they usually don’t mention it. Your experiences somehow make the prospect of experimentation and invention seem a little more approachable! Thanks, guys!

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    Sonja

    Oh, I’m glad you said so! A few other people have mentioned they liked hearing about the process as well. We generally try to keep posts fairly short so as not to lose interest (I tend to be a chronic skimmer!), but I am glad to know people actually read the text too! Thanks for mentioning this :)

  3. Courtney Jones

    Yum! This sound incredibly tasty! :) I love how you layer the flavours while assembling the lasagna. When I make italian lasagna, it takes so much time, as I make sauce from scratch, dice the veggies etc etc etc. Takes a lot of time! But this sounds so delicious yet so simple. Love it! Thank you for sharing :)

  4. Emilia

    I love your fusion recipes! All the ideas are such fun and the flavors seem exciting. Though I’m not usually a great lover of Mexican food, this lasagna looks spectacular. I’ll definitely have to try it soon!
    And good job on testing many variations, it’s interesting to hear what a process it takes to create a good lasagna :)

  5. erin

    Yum! I’ve been thinking about making something similar for awhile but seeing your delicious lasagna thinks I’ll be making something sooner rather than later!

    Good luck deciding on what to make with the girls! What a phenomenal experience!

  6. City Share

    This sounds great. We recently made some no-noodle lasagna (because we are avoiding grains), and I think this would work well with zuchinni “noodles” too. Thanks for a new way to spice up a classic.

  7. RJ (Kids and Cast Iron)

    Lasagna can be so versatile. Many people are open to changing it up with pasta but for some reason tend to leave lasagna in the traditional form. Good job on changing it up. Totally agree… Minimal is best when filling the layers.

  8. Heidi @ Food Doodles

    I love this idea and it looks amazing! Thanks for writing out your tips! Very helpful, especially since I don’t make lasagna often and I know you must have done a ton of work to figure all of them out!

  9. Terri Sue

    i makw a mexican lasagne that is similar to yours only instead of noodles i use whole wheat tortillas. also instead of the tomatoes i use salsa, usually store bought unless i have some of my own home-canned on hand. i pep it up with a lot of cilantro like you do. i also use black beans and corn. goes together so fast.

  10. Whitney

    First off, I love your blog! I have recently started eating fewer animal products and rarely eating meat. I still love cheese and greek yogurt, so being a complete vegan is not in my future. Anyway, I’ve tried several of your recipes, and I love them every time. My first attempt at this one was a little, ugh, messy. Just a note for readers, when you say thin layer of tomotato sauce on the bottom, it means thin!! However, the flavors were wonderful together. With a little practice, I can actually serve this to guests! :)

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      Sonja

      Thank you! We love cheese too :)

      Are there any other tips on the lasanga we could add to make it more helpful?

  11. Erin

    We made this last weekend, following the directions exactly, and everyone loved it! Later this week we’re trying the baked sweet potates with black beans and salsa from your blog. Thanks for the pretty pictures and delicious recipes.

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  12. Virginia

    I just popped over from Annie’s Eats to thank you for creating this recipe and serving it to her and her family. I made it last night for dinner and it was amazing. Kudos to you for such a tasty recipe that not only tastes great, but also presents beautifully.

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  13. Amy

    This was DELICIOUS!! I doubled the recipe and used a 9 x 13 pan. It was so good! Thank you for the wonderful recipe!

  14. Alicia

    Just made this tonight with onions and oregano from our garden. I’m topping it with lettuce from the garden too. Hurrah for spring and summer!!!

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  15. Sanda Jo Roberts

    Oh, thank you so much for the work you put in perfecting the recipe so I don’t have to make the mistakes. I am so going to follow your site. I’m off to make this now.

  16. Laura

    In Mexico, they make this with corn tortillas as one version of enchiladas. Corn tortillas are also gluten free, and, I can tell you, would make this dish really, really good.

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