Quick and easy... Tex-Mex Lasagna

Quick and easy… Tex-Mex Lasagna

During the work week I’m all about a dinner that tastes fantastic but doesn’t take a whole lot of time to make and also that have basic enough ingredients that don’t require any trekking around Boston and beyond to search for. I also quite enjoy leftovers to bring to the office for lunch and I knew this Tex-Mex lasagna from Cooking Light would give me just that.

Here’s what you’ll need:

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (I used Barilla)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (I didn’t use reduced fat because they didn’t have it at my grocery store. TOOOOOO bad!)
  • 1/4 cup chopped green onions

Here’s what you do:

• Preheat oven to 450 degrees.
• Combine salsa, cumin, no salt-added diced tomatoes, and no salt-added tomato sauce


• Spread 2/3 cup sauce in bottom of an 8-inch baking dish coated with cooking spray
• Place two of the noodles over the sauce and top with 1/2 cup of corn and 1/2 cup of beans, sprinkle with a 1/2 cup of cheese. Repeat layers and cover with remaining noodles. Sprinkle with remaining cheese. I pretty much just eyeballed this part and added however much I thought looked appropriate. I love cheese so I added it to my liking, which probably voided the whole “cooking light” aspect.


• Cover (which I did not because I don’t think this dish had a lid) and bake at 450 degrees for 30 minutes or until golden brown and sauce is bubbly. I most always prefer my food to be very golden brown (sometimes I openly enjoy eating nearly burnt food, which is an issue I should probably address soon!)

check out the layers!

• Let stand for 15 minutes and sprinkle with onions (which I did before I put it in the oven, clearly I had issues following directions this day.)


I think I had leftovers for a good handful of days which made lunching at work a breeze!

[Chels]

9 Responses to "Quick and easy… Tex-Mex Lasagna"

  1. susan says:

    That looks awesome! I have a friend that makes a buffalo chicken mac and cheese that is awesome – it is such a good idea to converge food genres.

  2. Momisodes says:

    That looks so delicious. What a great idea for lasagne. I’m not sure we’d have much leftovers of that in our house!

  3. rattynposh says:

    Not only does this look yum-tacular and easy enough for a ‘tard like myself to make . . . it calls for cumin! A spice that I currently have a lot of and no clue what to do with!

  4. ANG* says:

    YUM! so easy and a great clean out the cabinet meal. loving the creativity 🙂

  5. Sara says:

    i looooooove cooking light (just started subscribing) and this looks awesome! totally making this. thanks, chels!

  6. amy says:

    looks yummy, lasagna and mexican my two favorites

  7. Shelley says:

    Oh that looks delicious! Can’t wait to try it!

  8. Kevin says:

    That texmex lasagna looks great!

  9. Kelsey says:

    I love mexican food – this is cute!

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