Lasagna is usually considered a purely Italian dish, but stop and think about it for a second. Those layers of lasagna noodles, tomatoes, and cheese are just begging for experimentation, so why not try out the influence of another tomato-and-cheese-infused food tradition: the southwestern U.S.A.! This Southwestern Lasagna swaps out Parmesan for a Mexican cheese blend and adds southwestern spices, black beans, corn and onions for a dish that is not only tasty, it’s vegetarian, too! Check it out and expand your definition of lasagna.
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Serves 4 to 6
Prep Time: 15 minutes
Total Time: 1 hour
– 1 – 15-ounce can black beans, drained and rinsed
– 1-½ cups fresh or frozen corn
– 5 green onions, white and green parts, chopped
– ½ cup cilantro, roughly chopped , plus more for garnish
– 2 teaspoons dry oregano
– 2 teaspoons garlic powder
– 2 teaspoons ground cumin
– ¾ teaspoon ground cayenne pepper
– 1 teaspoon kosher salt
– 2 – 15-ounce cans diced fire roasted tomatoes
– 9 lasagna noodles
– 2 cups (8 ounces) shredded Mexican cheese blend
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Prep an 11-½-by-7-¾-inch baking dish.
- In a large bowl, combine the black beans, corn, green onion, cilantro, oregano, garlic powder, cumin, cayenne and salt.
- Spread a thin layer of the diced tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles, a third of the bean mixture, a third of the remaining tomatoes, and a third of the cheese.
- Repeat the layering process two more times, finishing with a layer of cheese.
- Cover the pan with aluminum foil and bake for 35 to 40 minutes, until the pasta is tender. Remove the foil and bake for an additional five minutes.
- Remove from the oven and let stand for 10 minutes before serving. Garnish with additional cilantro and sour cream, if desired.
How great does this dish look?! Now you can have lasagna twice in one week and have a completely different experience both times! Have you ever made a southwestern-style lasagna before? What do you think of this recipe?
Recipe adapted from Annie’s Eats