Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion peeled and chopped; 1 red bell pepper seeded and chopped; 1 green bell pepper seeded and chopped; 2 jalapenos chopped,, seed if you like; 1/4 cup basil packed; 12 ounces fresh spinach - of; 1 1/2 teaspoons kosher salt; 2 tablespoons chopped cilantro finely, stalks; 29 ounces diced tomatoes plus 1 2/3 cups water to rinse out empty cans; 28 ounces enchilada sauce can of; 6 ounces tomato paste can of; 6 ounces green chilies can of; 30 ounces black beans drained and rinsed; 15 ounces frozen corn; 1 cup shredded mozzarella each, and Parmesan; 12 ounces ricotta; 1 package lasagna noodles; 1/4 cup chopped fresh cilantro roughly

Servings: persons

2 tablespoons olive oil
1 onion peeled and chopped
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
2 jalapenos chopped,, seed if you like
1/4 cup basil packed
12 ounces fresh spinach - of
1 1/2 teaspoons kosher salt
2 tablespoons chopped cilantro finely, stalks
29 ounces diced tomatoes plus 1 2/3 cups water to rinse out empty cans
28 ounces enchilada sauce can of
6 ounces tomato paste can of
6 ounces green chilies can of
30 ounces black beans drained and rinsed
15 ounces frozen corn
1 cup shredded mozzarella each, and Parmesan
12 ounces ricotta
1 package lasagna noodles
1/4 cup chopped fresh cilantro roughly

1
Cook lasagna according to box instructions. Set aside and drizzle with some olive oil to keep from sticking.
2
Heat the oil in a skillet on medium heat.
3
Add the onion, bell peppers. cilantro stalks and chiles.
4
Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
5
Add the canned tomatoes then rinse the cans out with water and add this too.
6
Add in the enchilada sauce and the rest of the canned tomatoes and let things come to a simmer.
7
Drain the beans and corn and set aside.
8
Wash the spinach and basil.
9
Start to assemble the lasagna by spooning about a third of the enchilada sauce into the bottom of the baking tray. Cover with a layer of lasagna noodles overlapping slightly.
10
Add 1/2 the ricotta over the lasagna noodles.
11
Add 1/2 of the mozzarella, black beans and corn, and then half of the canned tomatoes.
12
Sprinkle some of the basil.
13
Add 1/2 the Parmesan and more of the basil.
14
Add another 1/3 of the enchilada sauce.
15
Add another layer of lasagna noodles.
16
Add the remaining ricotta and spinach.
17
Add the final layer of lasagna noodles.
18
Finish by topping with the remaining mozzarella.
19
Finally, add the remaining enchilada sauce and sprinkle with any remaining mozzarella or Parmesan cheese.
20
Bake for 30 minutes covered with foil in a 350 degree oven. Remove the foil and bake another 15 minutes until the top is bubbly and crisp.
21
Serve and enjoy!

949

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion peeled and chopped, 1 red bell pepper seeded and chopped, 1 green bell pepper seeded and chopped, and more.

Yes, Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagna

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