Mexican Style Lasagne
Submitted by Ros
Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minItalian structure, Mexican soul, zero fuss. This vegetarian lasagne uses enchilada sauce as the base instead of marinara, and the noodles go in completely uncooked.
Enchilada sauce, canned tomatoes with their juice, and tomato paste combine with drained black beans to make the sauce. It gets layered with cottage cheese (the stand-in for ricotta that’s actually lighter and tangier) and a full three cups of shredded cheddar across three noodle layers.
The whole thing goes in covered tightly with foil and bakes for up to an hour. The uncooked noodles absorb the enchilada sauce as they soften, which means every layer carries that spiced, chile-bright flavor all the way through.
Kitchen Tips
- Make sure the sauce completely covers each layer of noodles before covering with foil. Exposed noodles won’t cook through.
- Let the lasagne rest for 10 minutes before cutting so the layers hold together when you serve it.
- Add a can of diced green chiles to the sauce if you want more heat without changing the recipe’s structure.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste.
Mix to blend well.
Stir in black beans.
Spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish .
Top with 3 uncooked lasagne noodles.
Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar.
Spoon of half of the remaining tomato sauce mixture.
Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar.
Add last 3 noodles, remaining tomato sauce, and remaining cup cheddar.
Cover tightly with foil and bake 50 to 60 minutes.
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