Lasagna with a twist? Diva’s Meatless Mexican Lasagna

All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.

 

You know I love recipe mash-ups! I was thinking – what if lasagna and an enchilada casserole had a baby?

 

The answer – I’d eat it! 

 

So, I made it.

 

All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas. YES!

 

Warning! Do not wear white when making, eating or being in the same room with any lasagna!

 

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I designed this recipe to be a hearty, stick-to-your-ribs meal . . . that just happens to be meatless.  

 

If you’d like tips on how to serve less meat – read this – A Cheat Sheet for S-t-r-e-t-c-h-i-n-g Meat How to serve less meat to your “meat and potatoes” family.

 

It’s so full of flavors, colors and textures no one will ever miss the meat.  While the dish is meatless it does contain eggs. If you’re looking to make this vegetarian, you can omit the egg. It’s there to help the cottage cheese to more closely resemble ricotta cheese.

 

Add this to your rotation for Meatless Monday or anytime you want a great family pleasing casserole. Great for potlucks, too.

 

Diva’s Meatless Mexican Lasagna

 

All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.

 

Yield: 8 servings  Prep Time: 30 minutes Cook Time: 30 minutes

 

 

What You’ll Need:

 

  • 1 (12 oz.) bag frozen three pepper onion blend
  • 1 cup mild Hatch chilies – diced – optional but highly recommended.All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.
  • 2 (14.5 oz.) cans black beans – drained
  • 2 cups salsa – divided – do not drain
  • 1 ½ teaspoons cumin – divided
  • 1 ½ teaspoons chili powder -divided
  • 1 ½ cup cottage cheese
  • 1 egg
  • 1 (7 oz.) can mild green chilies – not drained
  • 1 teaspoon salt
  • 1 (27.5 oz.) package corn tortillas *see Diva Tip* – you may not use all of them
  • 1 (16 oz.) bag Mexican blend cheese
  • Optional garnish – sour cream, avocado, tomato and olives.

 

 

Here’s How:

 

  1. Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray.  Heat a large skillet over medium heat. Sauté the pepper blend until softened, Add the Hatch chilies if using, add the beans and one teaspoon each cumin, chili powder and one cup salsa. Simmer.  All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.
  2. Meanwhile, in a medium bowl blend cottage cheese, 1 egg, green chilies, ½ teaspoon each cumin, chili powder and salt. I used a hand mixer and it made short work out of the task. A whisk or blender works, too.All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.
  3. Spread ½ cup salsa on bottom of the baking dish. All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.Arrange one layer of tortillas over the salsa. Top with half of the bean mixture and cover with tortillas. All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.Layer half the cottage cheese mixture and a third of the cheese.

    Repeat the layering sequence with the remaining tortillas, bean and cheese mixture. All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.Top with the remaining salsa and cheese. Bake for 30 minutes or until heated through.All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.

 

Serve garnished with sour cream, diced avocado, tomatoes and a sprinkling of olives. Beautiful!

 

See? No meat, no problem.

 

All your favorite Mexican flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.

 

 

Diva Tip – This recipe can be Gluten Free. But! Don’t assume your corn tortillas are gluten free unless you check the ingredients. If gluten is an issue for you, you’ll have to become an expert in reading nutrition labels. 

 

You may also like: A Cheat Sheet for S-t-r-e-t-c-h-i-n-g Meat   Southwestern Casserole   Cheese Enchiladas with Homemade Red Sauce

 

 

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About the author

I’m penny pinching, party planning Diva Patti AKA Patti Diamond and I’ve been saving the world one dime at a time for years.

Divas are rich even when they’re broke because they know life isn’t about money. I’m here to show you that you don’t have to spend a lot to live a life filled with style, elegance and grace.

My spirit animal is bacon and vodka. I can have two animals, right?

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