Preheat your oven to 425 degrees.
Take your frozen corn and place in colander. Run under water for 1 minute to defrost. Open your cans while corn is defrosting.
Set aside defrosted corn and use same colander to rinse and drain pinto beans. Place pinto beans into a food processor. Bring colander back to sink and rinse and drain black beans. Place black beans aside until ready to use.
In the food processor add 2 tablespoons of salsa to pinto beans. Pulse food processor 2 or 3 times until pinto beans are slightly pureed. Set aside until ready to construct lasagna.
Set up your cooking area with all your prepped ingredients - 8x11 glass baking dish, tortillas, rinsed and drained beans, defrosted corn and chopped cubanelle.
Pour 1/4 cup salsa to bottom of baking dish. Layer 2 tortillas (slightly overlapping each other) over salsa. Using a spoon, spread 1/2 pinto bean puree over the tortillas, then top with 1/2 the amount corn, 1/2 the amount black beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese. Repeat layer ending the layer with two additional tortillas as the top layer.
Add the remaining salsa over the entire top layer and casserole. Spread remaining cheese over top of lasagna. Bake in 425 degree oven for 20 minutes, until bubbly.
Let lasagna rest for at least 5 minutes before cutting into pieces for best results.
Notes
I love to serve Mexican Lasagna taco style by offering a plate full of fixings for everyone to add to their plate- shredded lettuce, chopped tomatoes, chopped green or red onion, diced or sliced avocado, fresh lime wedges. This gets everyone another serving of veggies without serving a salad.
Originally Submitted
6/5/2013
0 Out of 5 from
0 reviews
You can add this Vegetarian Mexican Lasagna recipe to your own private DesktopCookbook.
