Mexican Lasagna

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Ouf.

Pasta, pasta, pasta…

Why must you be so delicious?

And, yet, so very un-nutritious?

You see, pasta, to me, you are like Pandora’s box…or the apple in the Garden of Eden; irresistible but, ultimately, a source from which no good can ever possibly prevail…

But wait! What if you were whole wheat and layered with legumes and vegetables?!

What then?

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Well, then, my dear friend pasta, you’d break out of your constrictive box of evils and be escorted by harp-playing angels into a world of happiness and all things wonderful.

Hyperbole much?

Mayybe.

Coercing serpent or not, this Mexican Lasagna could very well be that good.

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Mexican Lasagna

Adapted from Annie’s Eats

Ingredients
1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
1 tsp. cumin
3 cups spicy salsa
1 cup light cream cheese, softened
12 cooked whole wheat lasagna noodles
8 oz. sharp cheddar cheese, grated

Directions
1. Preheat the oven to 400˚ F.  Have a 9 x 13-inch baking dish ready.
2. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.

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3. Spread one cup of salsa on the bottom of your baking dish.

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4. Layer with a 3 lasagna noodles. On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with another cup of salsa. Sprinkle with one third of the cheddar cheese.

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5. Layer 3 more noodles. Carefully spread the cream cheese evenly on top of the noodles.

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6. Top with another third of the bean mixture. Layer 3 more noodles, the last of the bean mixture, the last cup of salsa, and half of the remaining cheese.

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7. Top with the final 3 noodles and sprinkle with the last of the cheese.
8. Cover the pan tightly with aluminum foil.  Bake 35-45 minutes. Remove the foil from the top and bake 5 minutes more, until the cheese is melted.
9. Remove from the oven and let stand at least 10 minutes before slicing and serving.

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  • http://www.roastedrootfood.com Julia {The Roasted Root}

    I love veggies, corn and beans in my lasagna! Like you, I love pasta and feel like stuffing it with veggies is a perfectly fine reason to have it over and over again :) Looks great!

    • Alison

      Exactly!!! …I pretend that it’s guilt-free.

  • http://www.redcrowgreencrow.wordpress.com Katie

    This looks lovely. I’m getting sick of black bean tacos and chili.

    • Alison

      Thank you!
      I find myself hard-pressed to get sick of anything beany. I love them, perhaps to an unprecedented and ridiculous degree.

  • http://twitter.com/Whats2EatToday Mrs Beans

    That looks really tasty!