mexican (ish) lasagna

In honor of Mexico’s victory at the Battle of Puebla, of which I know nothing and am sure we in the US have completely misconstrued as an excuse to drink beer outside, we made a “Mexican” lasagna last night. Both Italian and Mexican grandmothers are rolling in their graves, but it is easy and tasty so get over it grandma.

I adapted the recipe from Annie’s Eats a little to remove the stuff I don’t like. That includes cilantro. Blech. Julia Child hated it too so I like to think we would have been friends.

As with regular lasagna, it was even better today for lunch, having had time to meld together. Feliz el Dia de la Batalla de Puebla!


15oz black beans

1 1/2 cup corn (fresh or frozen)

28oz fire roasted tomatoes (I purée them)

1tsp dried oregano

1tsp garlic powder

3/4tsp kosher salt

1tsp cumin

Lasagna noodles

8oz Monterey jack cheese, shredded


Preheat oven to 400. Boil lasagna noodles as per package. In a large bowl, mix black beans, corn, spices and salt. In a casserole dish, spread about a cup of the tomatoes on the bottom. Top with noodles, then beans/corn, then cheese. Repeat the layers until you’ve used everything, ending with just noodles, tomatoes and cheese. Bake covered for 20-25 minutes to heat through, then uncovered until cheese is melted and bubbly.


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