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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! 

 

And so, I made it.

 

Imagine, 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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This recipe was developed, by yours truly, to be a hearty, stick-to-your-ribs meal . . . that just happens to be meatless.  

 

You’ll find it’s so full of flavors, colors and textures no one will ever miss the meat.  Of course, while the dish is meatless it does contain eggs and dairy. If you’re looking to make this vegetarian, you can omit the egg. The egg is 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. Additionally, this recipe is 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. To begin, coat a 9 x 13 baking dish with cooking spray.  Next, heat a large skillet over medium heat and sauté the pepper blend until softened, now add the Hatch chilies if using, and the beans and one teaspoon each cumin, chili powder and one cup salsa. Allow this to 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 the 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. However, 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. Next, you’ll 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.Then you’ll arrange one layer of tortillas over the salsa. Now, 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.At this time, 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.Finally, you’ll top with the remaining salsa and cheese. Now, 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. 

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

DIVAS MEATLESS MEXICAN LASAGNA

blankPatti Diamond
All your favorite Mexican inspired flavors, chili and cumin, hearty black beans and juicy salsa, oozing with melty gooey cheese layered with corn tortillas.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Meal Prep
Cuisine Mexican/American
Servings 8 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 1 12 ounce bag frozen three pepper and onion blend
  • 1 cup mild Hatch chilies, diced - see tip below
  • 2 14.5 ounce cans black beans drained and rinsed
  • 2 cups salsa divided
  • 1 ½ teaspoons cumin divided
  • 1 ½ teaspoons chili powder divided
  • 1 ½ cups cottage cheese
  • 1 egg
  • 1 7 ounce can mild green chilies do not drain
  • 1 teaspoon kosher salt
  • 1 27.5 ounce package corn tortillas you may not use all of them
  • 1 16 ounce bag Mexican blend cheese
  • Optional garnish – sour cream, avocado, tomato and olives.

Instructions
 

  • Preheat oven to 350°F degrees. Coat a 9x13 baking dish with cooking spray. 
  • In a large skillet over medium heat, heat the oil.
  • Sauté the pepper and onion blend until softened, Add the Hatch chilies and warm through.
  • Add the beans and one teaspoon each cumin, chili powder and one cup salsa. Stir it together and simmer. 
  • Meanwhile, in a medium bowl blend cottage cheese, egg, green chilies, ½ teaspoon each cumin, chili powder and salt. A hand mixer makes short work out of the task. A whisk or blender works, too.
  • Spread ½ cup salsa on bottom of the baking dish. Arrange one layer of tortillas over the salsa.
  • Top with half of the bean mixture and cover with 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. Top with the remaining salsa and cheese.
  • Bake for 30 minutes or until heated through and the cheese is bubbly.
  • Serve garnished with sour cream, diced avocado, tomatoes and a sprinkling of olives. Beautiful!

Notes

Diva Tips - If you don't have or can't find Hatch chilis, substitute additional mild green chilis. They come in 4 ounce and 7 ounce sizes. Get a big one or two small ones. 
If you like things hot and spicy, use jalapeño chilis.  
Keyword Beans, Casseroles, Gluten Free, Vegetable, Vegetarian
Tried this recipe?Let us know how it was!

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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