Mexican Lasagna



Today we are going to learn a new Mexican cooking recipe which is one of my favorite of all time..Its just not easy to cook but delicious to eat as well. and as always like many other Mexican dishes presentation will matter :)

Time Span:
30 Minutes to 40 Minutes

Calories:
450 per Serving

Ingredients:
1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. cumin
1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
Hot sauce

Instructions:
  • Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.
  • Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving.
Servings:
6 People

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