Mexican-Style Lasagna

posted in: Gluten-free, Mexican, Vegetarian | 0

This Mexican lasagna recipe is super quick and easy and delicious. The first time I made it, I wasn’t so sure because there aren’t many ingredients in the sauce. Try it, you won’t be disappointed. Sometimes I also add rotisserie chicken in there if I want even more protein. This recipe is also really easy to make gluten free, just use corn tortillas instead of lasagna noodles (as pictured). This is another recipe that I like to take when I’m making a meal for someone else. Most people like these flavors, so it’s a hit. Put it on your menu this week and let me know how it turns out!

Mexican-Style Lasagna
Author: 
Cuisine: Mexican
Serves: 4
 
Ingredients
  • ¾ cup bottled salsa
  • 1½ teaspoons ground cumin
  • 14.5-ounce can diced tomatoes, drained
  • 8-ounce can tomato sauce
  • 6 precooked lasagna noodles or corn tortillas to make it gluten-free
  • 1 cup frozen corn
  • 15-ounce can black beans, rinsed and drained
  • 2 cups (8 ounces) shredded reduced-fat Mexican blend cheese
  • ¼ cup chopped green onions (optional)
Instructions
  1. Preheat oven to 450°.
  2. In a medium bowl, combine salsa, cumin, diced tomatoes, and tomato sauce.
  3. Spread ⅔ cup sauce in bottom of an 8-inch square baking dish that has been coated with cooking spray.
  4. Place 2 noodles/tortillas over the sauce mixture.
  5. Place ½ of the corn and half of the beans over the noodles.
  6. Cover with ½ cup of the cheese.
  7. Repeat layers then cover with remaining 2 noodles and sauce, followed by the cheese.
  8. Spray the aluminum foil with cooking spray to prevent the cheese from sticking to it.
  9. Cover and bake at 450° for 30 minutes.
  10. Let stand 10 minutes. Sprinkle with onions, if desired.
Nutrition Information
Serving size: ¼ Calories: 415 Fat: 13.3 g Saturated fat: 6.1 g Unsaturated fat: 4.7 g Trans fat: 0 Carbohydrates: 55.2 g Sodium: 970 mg Fiber: 10.4 g Protein: 27.2 g Cholesterol: 41 mg
11 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Preheat oven to 450°. In a medium bowl, combine salsa, cumin, diced tomatoes, and tomato sauce.

Spread 2/3 cup sauce in bottom of an 8-inch square baking dish that has been coated with cooking spray.

Place 2 noodles/tortillas over the sauce mixture.

Place half of the corn and half of the beans over the noodles.

Cover with 1/2 cup of the cheese.

Repeat layers then cover with remaining 2 noodles and sauce, followed by the cheese.

Spray the aluminum foil with cooking spray to prevent the cheese from sticking to it.
Cover and bake at 450° for 30 minutes.

Let stand 10 minutes. Sprinkle with onions, if desired.

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