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.
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.
This recipe is inspired from Cooking Light Magazine!
- 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
- 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.
- 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.
- 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.
- Preheat oven to 375°.
- 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.