Mexican Lasagna

I’m really happy to share one of my recipes from Life Tastes Good, below. Join me on Facebook tomorrow for an opportunity to win your own copy of this e-book, filled with 60 healthy + delicious recipes from my whole foods kitchen!

photo (2)You need:

  •  15-16 fresh small corn tortillas
  •  28 oz marinara sauce (use whatever is your fave!)
  •  3 roasted peppers
  •  2 garlic cloves
  •  1 handful cilantro, chopped and divided in 1/2
  •  1 tsp dried oregano, divided in 1/2
  •  1 15 oz can corn, drained
  •  1 15 oz can black beans, drained and rinsed
  •  9 jumbo green olives with pimentos, sliced
  •  3 oz feta cheese (crumbled after measuring)
  •  3 oz manchego cheese (shredded after measuring)
  •  1/4 cup pecorino (grated before measuring)
  •  1/2 cup chopped fresh parsley, divided in half
  •  1/4 jalapeno, chopped and seeded (optional- you can
  • add to each layer to your taste)
  •  1/4 tsp red pepper flakes (optional- you can add to
  • each layer to your taste)
  •  1 lime
  •  chili powder to taste
  •  sea salt and pepper to taste

How to:

Use a 6 x 12 x 3” deep baking dish or anything similar that is at least 2-3” deep. Put half the tomato sauce in the blender with half of the cilantro and a squeeze of lime and 1 garlic clove and your roasted peppers. Blend until smooth and place in bowl. Mix in the rest of the tomato sauce. Add half of the oregano and any chili powder to taste.

Next up is the bean mixture- finely chop another garlic clove and put it in a bowl. Add in the black beans, a squeeze of lime, a pinch of the remaining cilantro, half the parsley, and the jalapeno (if using).  Add salt & pepper to taste and mix in 1/3 of the sliced olives.

Now for the corn mixture- get another bowl and mix the corn up with the remaining cilantro, parsley, and olives.

Put a thin layer of sauce in baking dish to coat. Each tortilla gets dipped on both sides (to coat) in sauce and placed slightly overlapped across bottom of dish. Cut tortilla to fit if needed and leave no empty spaces! Spread a little extra sauce and put bean mixture in an even layer.

Repeat the tortilla/sauce layer. Next, put all cheeses in an even layer, leaving a little shredded manchego for topping.  Then, another tortilla/sauce layer. Now, spread corn mixture in an even layer. Lastly, tortilla layer with any leftover sauce. Sprinkle the set aside cheese on top.

Bake at 350 degrees for 20-25 minutes or until cheese layer appears melted. Buen provecho!

Tasteful Tips: Dairy-free? Swap out the cheese for your favorite non-dairy cheeses, and enjoy! Serve this with a simple green salad, topped with mango or avocado slices for the perfect warm weather dinner.

 

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