Mexican lasagna

Mexican lasagna


— 1 jar (425 grams) of dark beans, drained and rinsed;
— 1,5 cup fresh or frozen corn kernels
— 4-5 feathers green onions, chopped
— 0.5 cup chopped cilantro
— 1 teaspoon dried oregano
— 1 teaspoon garlic powder
— 0.75 teaspoon salt
— 0.5 teaspoon cumin
— 1 can (800 g) chopped tomatoes in juice
— 9-12 dry plates for lasagna
— 230 g grated cheese
— Spicy sauce
— Vegetable oil for greasing the form


1. Preheat oven to 210 C. Grease a square baking dish with vegetable oil. In a large bowl, combine beans, corn, green onion, cilantro, oregano, garlic, cumin and salt.
2. Apply a thin layer of tomato on the bottom of the baking dish (about 1/5 of the total). 3-4 Cover the plates of lasagna.
3. Lay the plates on top of about a third of the mixture with beans. Spread evenly on top of about 1/4 of the remaining tomatoes and sprinkle with a little hot sauce. Sprinkle 1/4 of the cheese.
4. Repeat layers 2 more times (lasagne, beans, tomatoes, cheese, lasagna, green beans, tomatoes, cheese).
5. Close the form of aluminum foil. Bake 35-45 minutes, or until lasagna sheets are soft. Remove the foil and bake another 5 minutes, until cheese is melted. Remove from oven and let stand about 10 minutes before slicing and serving.

Bon Appetit!

Mexican lasagna

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