This vegetarian Mexican lasagna is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it’s full of zesty flavor.
- 9 ounces “No Boil” whole wheat lasagna noodles
- 15-ounce can black beans (1 1/2 cups cooked)
- 1 1/2 cups frozen corn
- 8 ounces shredded Monterrey Jack and cheddar blend cheese (Mexican blend)
- 6 green onions
- 1/2 cup fresh cilantro
- 28-ounce can crushed tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Kosher salt
- Hot sauce
- Preheat oven to 400°F.
- Chop 6 green onions into thin slices, using both the white and green portions. Finely chop 1/2 cup cilantro, reserving some for the garnish. Drain and rinse the beans.
- In a 9 x 9 square baking dish, do the following: Spread a thin layer of tomatoes on the bottom of the pan.
- Place one layer of noodles on top of the tomatoes. On top of the noodles, sprinkle on a handful each of black beans, green onions, corn, and cilantro. Spread over carefully with another 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 Step 4 two more times.
- Add a layer of noodles to the very top of the lasagna. On the top layer of noodles, spread the last layer of tomatoes. Sprinkle with the remaining cheese.
- Cover with aluminum foil. Bake for 30 minutes, then uncover and bake 5 minutes more. Remove from oven and let stand for 5 to 10 minutes. Sprinkle with the remaining chopped cilantro and serve warm, with sour cream if desired.
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Keywords: mexican lasagna