Mexican Lasagna

by Jen on May 21, 2012

A few weeks ago, I was given the opportunity to try out a new cookbook, The Mom 100 Cookbook by Katie Workman.  I’m always on the lookout for new cookbooks, particularly ones with yummy recipes and mouth-watering pictures.  This cookbook has all that and more.

As suggested by the title, The Mom 100 Cookbook contains 100 usable recipes that address the dilemmas that moms face every day.  For example, “how do I get my kids to eat fish?” and “why are you telling me at 8:30 tonight that you need a dozen muffins for tomorrow morning?”  The 100 recipes/solutions are great-tasting recipes that every mom can rely on.  You can expect recipes for breakfasts, lunches on the go, potlucks, bake sales, and the usual chicken, vegetables, and easy desserts.

It’s one thing to talk about a cookbook and tell you how good it is, but it’s another to actually try it out and share a recipe from the book with you!  And that’s exactly what I’m going to do.

As I was flipping through the book, I cam across a recipe for Mexican Tortilla Casserole, a.k.a Mexican Lasagna.  It’s in the “Vegetarian Mains” section of the book.  I’m always looking for great vegetarian dishes to serve the family.  I wanted something tasty, filling, and of course, delicious.  This Mexican Lasagna met all 3 requirements.

mexican lasagna3 picm thumb Mexican Lasagna

The whole family loved this recipe.  But what’s not to like; melted cheese, sweet corn, and soft whole grain tortillas.  I found the Lasagna very filling, which is due to the nutritious fillings like black beans, which are high in fiber and slow to digest.

mexican lasagna2 thumb Mexican Lasagna

Mexican Lasagna

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 6

Serving Size: 1 slice

Recipe adapted from The Mom 100 Cookbook

Ingredients

  • 1 tsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 tsp ground cumin
  • 1-1/2 tsp chili powder
  • 1 clove garlic, minced
  • 1 28-oz can diced tomatoes, drained
  • 1/4 cup tomato paste
  • 1 can no-salt added black beans
  • 1 15-oz can sweet corn kernels, drained
  • 3 cups fresh baby spinach leaves
  • 4 large whole wheat tortillas
  • 1 cup light Tex Mex cheese
  • chopped fresh cilantro
  • non-fat plain Greek yogurt
  • salsa

Instructions

Preheat oven to 400F. Spray a springform pan or 9-inch round cake pan with olive oil.

Heat oil in a large skillet over medium heat. Add onion, cumin, chili powder, and garlic and cook until onion is softened. Stir in the tomatoes, tomato paste, and beans. Season with sea salt and pepper to taste.

Add the corn and spinach and stir until the spinach is wilted and everything is well blended and hot.

Place 1 tortilla in the prepared springform pan (you may have to cut the tortilla to fit). Spread 1/3 of the bean mixture evenly over the tortilla. Place a tortilla on top and repeat with the bean mixture. Do this one more time, ending with the last tortilla. Sprinkle cheese on top.

Cover the casserole with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 10 minutes, or until cheese is melted and bubbly.

Let casserole sit for 5 minutes before cutting into wedges.

Top each wedge with Greek yogurt, salsa, and cilantro if desired.

http://thefithousewife.com/2012/05/mexican-lasagna.html/

As you can see, I topped my piece with a spoonful of plain Greek yogurt and some salsa.  Delicious.  Katie says that this Mexican Lasagna can be assembled up to a day ahead of time, covered, refrigerated and baked before serving.  And if you’re not into vegetarian, you could easily add some ground beef or chicken to this recipe.

mexican lasagna6 thumb Mexican Lasagna

I look forward to testing out more recipes from this cookbook, such as Baked Pita Chips, Grilled Pizzas, and The Best Streusel Apple Pie.  I highly recommend every mom add this cookbook to their collection!  You won’t be disappointed.

*I was sent a free review copy of The Mom 100 Cookbook for my participation*

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{ 11 comments… read them below or add one }

1 Monsterscircus May 21, 2012 at 9:14 am

I love lasagne, and in all variations! I have to try your mexican recepie. Have a wonderful day.

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2 Jen May 21, 2012 at 12:18 pm

Besides being tasty, it’s also extremely easy to make! Enjoy :)

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3 Heidi @ Food Doodles May 21, 2012 at 4:22 pm

This looks so delicious! I love lasagna, but a mexican version? I think that might be even better! Just reading your description in your sidebar, it sounds like we have a lot in common! I can’t wait to explore your blog a little more!
Heidi @ Food Doodles recently posted..Lime Cilantro Cubes and Saving Fresh HerbsMy Profile

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4 Jen May 21, 2012 at 4:25 pm

Thanks so much for stopping by! This “lasagna” is so easy to make and totally delicious!

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5 Katie May 21, 2012 at 4:38 pm

It looks like a super quesadilla! And I’m okay with that.
Katie recently posted..Bacon, Basil and Zucchini AlfredoMy Profile

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6 Jesica @ Pencil Kitchen May 21, 2012 at 8:35 pm

This is one heck of a lasagna! I’m tempted by this more than the usual lasagna!

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7 Jen May 22, 2012 at 9:33 am

I love that it’s so much easier to make than regular lasagna!

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8 Mary May 23, 2012 at 5:40 am

Reminds me of a Mexican Lasagna I learned how to make years ago, except this one has ground turkey and zucchini in it. Similar though. i haven’t made it so long that I decided to make it this week after reading your post. : )

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9 Jen May 23, 2012 at 11:10 am

That sounds delish! Glad I inspired you to make it again :)

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10 Sarah June 4, 2012 at 5:19 pm

This is similar to one in the Looney Spoons Cookbook – it’s been a staple in our house for years! It doesn’t have spinach though – what a great idea to add lots. Lots of extra nutrition.

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11 Jen June 4, 2012 at 5:21 pm

Love the Podleski sister’s cookbooks! I’ve made that Mexican Lasagna as well. Gotta love hidden spinach :)

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