Mexican Lasagne

 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

  1. 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.
  2. Make the Cheese Mixture:

    • In a bowl, combine ricotta cheese, egg, cumin, chili powder, and 1 cup of cheddar cheese. Mix until smooth.
  3. 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.
  4. 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.
  5. 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.
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