You know I love recipe mash-ups! When I developed this recipe for Meatless Mexican Lasagna, 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!

 

 

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

 

 

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.
• 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.  
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.
3. Next, you’ll spread ½ cup salsa on bottom of the baking dish. Then you’ll arrange one layer of tortillas over the salsa. Now, top with half of the bean mixture and cover with 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. Finally, you’ll top with the remaining salsa and cheese. Now, bake for 30 minutes or until heated through.

 

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

 

See? No meat, no problem.

 

 

 

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