Monday, July 2, 2012

Meatless Mexican Lasagna

I've been MIA lately. I didn't realize how much time I would not have to post recipes once I started staying home. Mostly becuase Colin is dropping naps and so that limits my nice quiet alone time. I am going to try and get back to posting more recipes. Espcially since I have been finding some really good ones here lately!

Here is a Mexican take on lasanga. It was a big hit in our house and in Hallies. The original recipe had hot sauce that I left out. Hallie said she added black olives. We both topped with avocado when we served it. It seems like you can't go wrong playing with this recipe.

1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 red or orange bell pepper, diced
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1 (28 oz) can crushed tomatoes, fire roasted
9-12 no-boil lasagna noodles
8 oz shredded Mexican blend cheese

Preheat the oven to 400°.

In a large bowl, combine the black beans, corn, green onions, cilantro, bell pepper, oregano, garlic powder, cumin, and salt.

Spread a thin layer of tomatoes over the bottom of the baking dish. Layer with 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about 1/3 of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and sprinkle with 1/4 of the cheese.

Repeat the layering process two times more. 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.

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