Based on the last two posts you can tell I enjoy Mexican Inspired meals. Not only are they usually quick to prepare they are very flavorful. Being Italian Lasagna has only meant Ricotta cheese and Tomato sauce and mild variations within that.When I told the family I made Tex Mex Lasagna they weren’t quite sure what was going to be served that night. To my surprise, even my pickiest eater, who won’t eat Italian Lasagna finished his plate.
A few variations I made to this recipe: I used the no cook lasagna noodles for a quicker meal. I forgot what we had going on that afternoon, but I prepared the recipe up to baking it in the morning and just set it out on the counter while the oven was preheating that evening. Also, I did not have any green onions but I am sure the kids did not miss them.
Something I might try next time would be instead of using black beans I may use refried black beans and spread them as one would ricotta cheese. My kids are less skeptical about eating beans that are mushed. Let me know if you try it this way.
Make Ahead Tex Mex Lasagna Recipe
Tex Mex Lasagna: adapted from Myrecipes.com
- 3/4 cup bottled salsa–Mild for children
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can no salt-added diced tomatoes
- 1 (8-ounce) can no salt-added tomato sauce
- Cooking spray
- 6 precooked lasagna noodles (such as Barilla or Vigo) I used NO COOK Noodles
- 1 cup frozen whole-kernel corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1/4 cup chopped green onions
op with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.