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Meatless Mexican Lasagna Recipe

Meatless Mexican Lasagna Recipe photo by Taste of Home

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Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling.

This recipe is:

Diabetic Friendly

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Meatless Mexican Lasagna Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chilies
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1-1/2 cups (6 ounces) shredded Mexican cheese blend
6 tablespoons plain yogurt

Directions

In a large bowl, combine the first seven ingredients. Place two tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt. Yield: 6 servings.

Nutritional Facts 1 piece equals 291 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 781 mg sodium, 38 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Meatless Mexican Lasagna in Taste of Home February/March 2008, p48

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Meatless Mexican Lasagna

Meatless Mexican Lasagna

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Reviewed on Apr. 16, 2009 by bethherman

Really good meatless meal,I doubled the recipe. Used low fat sour cream instead of yogurt. Held together nicely. I also used whole wheat tortillas instead of corn tortillas. Will definitely make again!

Reviewed on Apr. 07, 2009 by hedgcoe

I didn't bother toasting tortillas and bought tostadas instead. The texture was perfect. I also added chicken. I will definitely make this again!

Reviewed on Sep. 17, 2008 by aprilsnyder

This was ok. I doubled the recipe and because I didn't have oregano, I used cilantro. I also used sour cream instead of yogurt. It had a nice flavor but the tortillas became quite soggy and didn't hold together at all. The serving ended up being a wad of lasagna on the plate. I have no idea how the picture looks so nice with the tortillas clearly in one piece. Maybe, like the other commenter, I should have toasted them first. If I make this again, I will probably just bake the mixture, top it with sour cream and shredded lettuce, and eat it with tortilla chips.

Reviewed on May. 15, 2008 by MoniMoni

This is super yummy! I did make a few modifications after we first tried it. I added only 1 tsp. of cumin and I also "toasted" my tortillas for a crunchy texture and used Sour Cream instead of yogurt...