Southwestern Lasagna

[ 5 ] January 7, 2013 |

Southwestern Lasagna

A tasty and easy to make vegetarian lasagna. If you enjoy Mexican food, you will love this dish.

Delicious layers of beans, corn, salsa and cheese, this dish gives a variation to the traditional lasagna.

Southwestern Lasagna

This dish freezes very well, making dinner fast and easy on week night. Make the lasagna, don’t bake it, cover with saran wrap and freeze. When you are ready to serve, just pull the lasagna out of the freezer and bake just before serving.

Southwestern Lasagna

 This recipe is inspired from Cooking Light Magazine!

5.0 from 1 reviews
Southwestern Lasagna
Serves: 9 servings
  • Cooking spray
  • 1 cup chopped onion
  • 4 cups bottled salsa
  • 2 teaspoons ground cumin
  • 8 garlic cloves, minced and divided
  • 2 cups frozen corn, thawed
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black bean, rinsed and drained
  • 1 (15-ounce) carton part-skim ricotta cheese
  • ½ cup (4 ounces) ⅓-less-fat cream cheese $
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1 large egg white
  • 15 precooked lasagna noodles
  • 1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
  1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add salsa, cumin, half the garlic, corn, and beans.
  2. Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, ¼ cup Parmesan, and egg white; pulse 2 to 3 times.
  3. Spread ¾ cup bean mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the bean mixture, and top with 1 cup ricotta mixture, ¾ cup bean mixture, and ¼ cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining bean mixture over noodles, and sprinkle with ¼ cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
  4. Preheat oven to 375°.
  5. Bake, covered, at 375° for 30 minutes. Uncover and sprinkle with ¼ cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes.



Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Pasta, Recipe Index, Vegetarian

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Sites That Link to this Post

  1. Southwest Lasagna « Along Came Nash | January 26, 2013
  2. Southwest Lasagna | Pieced Together | October 15, 2014
  1. Mindy says:

    This was fantastic! I made it for book club and was asked for the recipe. It was even better the next day. Thank you for sharing!!!

  2. Bharat Kapadia says:

    I love casseroles. I used to make a borocolli and cheese casserole that my entire family loved and now, my son has started making this at his home.
    I like this recipe as it is very difficult to get meatless casserole recipes and our entire family is vegetarian (no meat, fish, eggs or poultry). MY problem is that I also have a dietary restriction in that I cannot have onions, garlic and mushrooms. So I will try and make this without the garlic cloves or the egg you ention in the recipe. Hopefully it will come out well.

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