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Mexican Lasagna

A Mexican fusion twist on the classic lasagna by adding enchilada sauce, cilantro, jalapenos and more.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 2 tablespoon 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
  • 1 bag - 12 ounces - of fresh spinach
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped cilantro stalks
  • 2 14.5-ounce cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
  • 1 - 28 ounce can of enchilada sauce
  • 1 - 6 ounce can of tomato paste
  • 1 - 6 ounce can of green chilies

Filling

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 bag - 15 ounces of frozen corn
  • 1 cup each shredded mozzarella and Parmesan
  • 12 ounces ricotta
  • 1 package lasagna noodles
  • 1/4 cup roughly chopped fresh cilantro

Instructions

  • Cook lasagna according to box instructions. Set aside and drizzle with some olive oil to keep from sticking.

For the sauce

  • Heat the oil in a skillet on medium heat.
  • Add the onion, bell peppers. cilantro stalks and chiles.
  • Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
  • Add the canned tomatoes then rinse the cans out with water and add this too. Add in the enchilada sauce, tomato paste and the rest of the canned tomatoes and let things come to a simmer.

For the filling

  • Drain the beans and corn and set aside.
  • Wash the spinach and basil.
  • 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.
  • Add 1/2 the ricotta over the lasagna noodles.
  • Add 1/2 of the mozzarella, black beans and corn, and then half of the canned tomatoes.
  • Sprinkle some of the basil.
  • Add 1/2 the Parmesan and more of the basil.
  • Add another 1/3 of the enchilada sauce.
  • Add another layer of lasagna noodles.
  • Add the remaining ricotta and spinach.
  • Add the final layer of lasagna noodles.
  • Finish by topping with the remaining mozzarella.
  • Finally, add the remaining enchilada sauce and sprinkle with any remaining mozzarella or Parmesan cheese.
  • 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.
  • Serve and enjoy!