Mexican Lasagna

05 Sep

Mexican Lasagna

About 8 Servings (Serving Size is 1 cup)


  • 1 (15oz) can S&W black beans, drained and rinsed
  • 1.5 cups corn
  • 4 greens onions, chopped
  • 1/2 cup cilantro, chopped
  • 2 Tbsp. reduced sodium taco seasoning
  • 1.5 cans crushed tomatoes
  • 5-6 no-boil lasagna noodles
  • 4oz Monterrey Jack cheese, shredded


  1. Preheat oven to 400F.
  2. Combine black beans, corn, green onions, cilantro,and taco seasoning in a large bowl.
  3. Spread a layer of crushed tomatoes on the bottom of a 9″ loaf pan.  Layer with lasagna noodles, bean mixture, and then cheese.  Repeat process until all ingredients are used.
  4. Cover the pan with tin foil.  Bake for 40 minutes.  Remove foil and bake an additional 5 minutes or until cheese is bubbly.
  5. Remove from oven and let stand at room temp. before serving.

1 Comment

Posted by on September 5, 2012 in Beans, Entrees, Uncategorized


Tags: , , ,

One response to “Mexican Lasagna

  1. Sandi

    October 24, 2012 at 5:23 pm

    That looks delicious! Especially since I’ve been gluten, dairy and tomato free for three weeks!


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