Buenos días! Buona Giornata! I love when I can combine my two favorite ethnic flavors. Mexican and Italian. It is molto bene AND muy bueno! This Tex-Mex Lasagna is full of the flavors of your favorite Spanish meal, but made with lasagna noodles instead of tortillas! It is yum, yummy. It is easily turned vegetarian (if you aren’t a carnivore like me) and the whole family will gobble it up! Quick and easy to throw together too!
First some combined ethnic flavors. Tomatoes, sauce and pasta for the Italian side of things. Black beans, Mexican blend cheese and salsa coming in the Mexican corner. Pretty sure corn is an American product.
My my, that’s a tie. Guess I’ll have to cast the deciding vote with some spicy seasoned chicken. Boom. Mex comes in first.
Combine the sauce-y ingredients and add some cumin.
Then get to layering. Sauce, then noodles…
…corn and black beans…
…and chicken. I’ve also made this with leftover taco meat (turkey or beef). One less step and uses up some leftovers!
Top with cheese and layer again.
Finish off with a couple more noodles and some sauce.
What the heck. And some more cheese. Then bake.
Top with sour cream (if you like) and some green onions.
Delicious! Look at those layers!
Buon appetito! Buen provecho! I love this meal in any language!
3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
6 no-cook lasagna noodles
1 1/2 cups cooked, seasoned (with taco seasoning), shredded chicken
1 cup frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) shredded Mexican blend or colby jack cheese
1/4 cup chopped green onions
1. Preheat oven to 450°.
2. Combine first 4 ingredients, spread 2/3 cup sauce in the bottom of an 8-inch square baking dish coated with non-stick cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn, 1/2 the beans and 1/2 the chicken. Sprinkle with 1/2 cup cheese, top with 2/3 cup of sauce. Repeat layers once, top with remaining two noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup of cheese.
3. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Broil briefly to crisp cheese slightly if desired. Let stand 15 minutes. Sprinkle with onions.