Meatless Mexican Lasagna Recipe

4.5 4 6
Meatless Mexican Lasagna Recipe
Meatless Mexican Lasagna Recipe photo by Taste of Home
Publisher Photo

Meatless Mexican Lasagna Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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 11x7-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.
Originally published as Meatless Mexican Lasagna in Taste of Home February/March 2008, p48

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the first seven ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
  2. 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.
Originally published as Meatless Mexican Lasagna in Taste of Home February/March 2008, p48

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Reviews forMeatless Mexican Lasagna

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bethherman User ID: 1033840 108987
Reviewed Apr. 16, 2009

"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!"

MY REVIEW
hedgcoe User ID: 3658466 82533
Reviewed Apr. 7, 2009

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

MY REVIEW
aprilsnyder User ID: 1481200 82307
Reviewed Sep. 17, 2008

"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."

MY REVIEW
MoniMoni User ID: 817188 207775
Reviewed May. 15, 2008

"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..."

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