Mexican-Style Vegetarian Lasagna

As a good Hispanic woman, I love beans, my favorite ones are Garbanzos, Lima and Butter beans and Red Kidney Beans. My husband prefers Black beans.

I made this vegetarian lasagna hoping that my husband and kids would like it and they did. It was actually REALLY good.

I also belong to the group of cilantro lovers....but if you do not like it, just add parsley or omit it.

6 lasagna noodles, cooked until fairly tender, rinsed in cold water and dried with a clean towel

2/3 cup bottled chunky salsa (mild or medium)
1 medium garlic clove, pressed
2/3 cup canned diced tomatoes, undrained
1/2 cup tomato sauce
1/8-1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1/2 teaspoon ground cumin
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned and drained or frozen and thawed)
2 1/4 cups shredded Mexican Cheese blend
Cooking spray
1/4 teaspoon dried oregano

Mix the salsa, diced tomatoes, tomato sauce, cumin, cilantro and garlic.

Spray a deep 9 x 9-inch square baking dish with cooking spray.

Cover the bottom of the baking dish with a little sauce mixture evenly. Place 2 lasagna noodles (you will have to cut the noodles to fit the pan, reserve the trimmings. You can use them to patch the layers if necessary).

Top with 1/2 cup corn and half the amount of black beans. Sprinkle with 3/4 cup cheese; top with half of the sauce mixture. Add two more lasagna noodles, remaining corn, black beans and 3/4 cup cheese. Layer the last two remaining lasagna noodles, chopped green onions and remaining sauce mixture. Sprinkle with remaining 3/4 cup cheese and dried oregano.

Cover with aluminum foil. Using a sharp knife make some slits on the aluminum foil.  Bake at 375 F for 30 minutes. Uncover the baking dish and bake for 5-7 more minutes.

Remove from the oven and let set for 10 minutes before serving.

Makes 6 servings