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Meatless Mexican Lasagna

Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

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. —Jean Ecos, Hartland, Wisconsin

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 chiles
  • 3 green onions, sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 4 corn tortillas (6 inches)
  • 1-1/2 cups shredded Mexican cheese blend
  • 6 tablespoons plain yogurt

Directions

  1. In a large bowl, combine the first 7 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.

Nutrition 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.

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