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Mexican Lasagna

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


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


  1. Preheat oven to 400°F.
  2. 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.
  3. In a 9 x 9 square baking dish, do the following: Spread a thin layer of tomatoes on the bottom of the pan.
  4. 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.
  5. Repeat Step 4 two more times.
  6. 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.
  7. 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