Mexican Lasagne
Ingredients
For the Filling:
- 1 pound ground beef (or turkey, or a meat substitute)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 tablespoon taco seasoning (or to taste)
- Salt and pepper to taste
For the Cheese Mixture:
- 15 ounces ricotta cheese (or cottage cheese)
- 1 egg (or a plant-based alternative)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 cup shredded Monterey Jack cheese (or more cheddar)
For Assembly:
- 9-12 lasagna noodles (no-boil or regular, cooked according to package instructions)
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for garnish)
- Sour cream or Greek yogurt (optional, for serving)
Instructions
Prepare the Filling:
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and garlic, cooking until softened (about 5 minutes).
- Stir in black beans, corn, diced tomatoes, taco seasoning, salt, and pepper. Simmer for about 5-10 minutes.
Make the Cheese Mixture:
- In a bowl, combine ricotta cheese, egg, cumin, chili powder, and 1 cup of cheddar cheese. Mix until smooth.
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the meat filling in the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna noodles over the filling.
- Spread half of the cheese mixture over the noodles.
- Add half of the remaining meat filling and sprinkle with 1 cup of Monterey Jack cheese.
- Repeat the layers: noodles, cheese mixture, meat filling, and cheese.
- Top with a final layer of noodles and the remaining meat filling. Sprinkle with extra cheddar and Monterey Jack cheese.
Bake:
- Cover with aluminum foil (spraying the foil with cooking spray to prevent sticking).
- Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve:
- Let the lasagna cool for about 10-15 minutes before slicing. Garnish with chopped cilantro and jalapeños, if desired. Serve with sour cream or Greek yogurt.