This Mexican Lasagna is made with layer upon layer of spectacular flavors. A fabulous casserole easy to make and freezes very well.
My family and my clients love this amazing lasagna.
Adapted from Cooking light
- 2 jalapeño peppers
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 garlic cloves, minced
- 2 cups chopped tomato
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 2 (15.5-ounce) cans black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 1 (8-ounce) carton reduced-fat sour cream
- 1 large egg, lightly beaten
- 1 (16-ounce) bottle chunky salsa
- Cooking spray
- 12 cooked lasagna noodles
- 1½ cups (6 ounces) shredded Monterey Jack cheese
- Preheat broiler.
- Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
- Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
- Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, ½ cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with ½ cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.