Healthy Mexican lasagna

For easy weeknight meals, I’m a huge fan of recipes that involve opening cans, yet are healthy and tasty. This one is a nice change from heavy lasagna recipes that quite frankly are a ton of work. There’s a time and place for those, but generally not on Tuesday in our house.  This one is also easy to adjust to your palate–make it spicier (green or chipotle salsa), use different mixes of beans (black, pinto) and cheeses (Mexican blend, cheddar, colbyjack).

Mexican Lasagna

  • 1 package oven-ready lasagna noodles (4 layers of 3 noodles each)
  • 2-8 oz cans tomato sauce
  • 1 15oz can diced tomatoes (I used petite diced)
  • 1 16oz jar salsa
  • 2 tsp cumin
  • 2 cans beans
  • 1 can corn
  • 12 oz cheese
  • Cilantro, green onions

Preheat oven to 350. Coat 13×9 pan (or lasagna pan) with cooking spray. Mix together tomato sauce, diced tomatoes, salsa and cumin. Put 1 cup sauce in bottom of pan. Place first layer of 3 noodles on top of sauce, followed by 1/3 of corn, bean and cheese. Repeat layers 2 more times, followed by one final layer of noodles. Top with sauce and cheese. Cover with foil. Bake 45 minutes. Remove from oven, top with cilantro and green onions.

Photo Oct 12, 5 48 49 PM

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