Layered Mexican Lasagna

mexican-lasagna

Vegetarian Mexican Lasagna

Its turning chilly out here, and winds and clouds have suddenly replaced the nice warm sunshine that brightened our homes! I guess its time to bid farewell to the Summer season, after all. When its cold and cloudy out there, your heart and tummy yearns for something that is warm and comforting. Soups are the first that spring to your mind, followed by casseroles and hot curries, maybe. But how about a Lasagna?? Would that soothe your senses? Of course it will, and with this creative Mexican twist, thanks to a recipe from Woman’s Day magazine [photo by Alison Miksch], I’ve found an easy way to create a comforting dinner recipe full of flavor, all in under 30 minutes!

Replacing the loads of cheese that you find in traditional lasagna recipe with some mild cheddar and loads of veggies and beans, you can bake this Mexican lasagna which is more filling and healthier, compared to its Italian counterpart. Use your favorite enchilada sauce, and if you don’t care too much about the calories, add some avocado to the ingredient list – I promise you will be making this more than once.

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Vegetarian Lasagna with a Mexican Twist

Ingredients
2 tsp olive oil
1 1⁄2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1⁄2 tsp ground cumin
1 can (14.5 oz) diced tomatoes with chillies
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn kernels, drained
1 can (10 oz) mild enchilada sauce
1⁄2 cup chopped cilantro
5 (8-in.) whole-wheat flour tortillas
1 1⁄4 cups shredded reduced-fat cheddar cheese
Garnish: reduced-fat sour cream

Method
Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté another 5 minutes or until zucchini is tender.

Stir in tomatoes, beans, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in chopped cilantro.

Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.

Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream and gaucamole, if desired.

This is a very simple and quick-fix meal that does not demand too much in terms of preparation. As most of the ingredients are store-bought, you can whip it up in no time, and feed the whole family in one batch. Its not a gourmet recipe, but its surely something your family will love, and will come in handy when you are seeking a comfort food that you can enjoy without much hassle.


Comments

  1. Delicious crunchy lasagna…yummy

    Pushpa @ simplehomefood.com

  2. wow, love the presentation and the look of it.

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