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?!
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.
Coercing serpent or not, this Mexican Lasagna could very well be that good.
Adapted from Annie’s Eats
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
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.
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.
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.
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.