Me: I'm making Mexican Lasagna for dinner.
DH: Uh, is there something else you can make?
DH: You need to put this on the regular dinner rotation
Me: We don't have a regular dinner rotation
DH: Make one, because I want to eat this at least once a month.
One Year Ago: Vanilla Cupcakes
Two Years Ago: Banana Chocolate Chip Bundt
2 (15 oz.) can black beans, drained and rinsed (8oz dry black beans, cooked)
3 cups corn kernels -fresh or frozen
10 green onions, chopped
1 1/2 cup chopped cilantro, plus more for garnish
2 tsp. dried oregano
1 tsp garlic salt
4 cloves garlic, minced
1 tsp cumin
1 (28 oz) can crushed tomatoes
9-12 no boil lasagna noodles
24 oz. Mexican blend cheese
Preheat the oven to 400 degrees. Have a 9x13 baking dish ready. In a large bowl, combine the black beans, corn, green onion, cilantro, oregano, garlic powder, cumin and salt. Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.
Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese. The last layer will be noodles, tomatoes, and cheese. Cover the pan tightly with aluminum foil. Bake about 35 minutes, or until noodles are tender and cooked through. Remove the foil from the top and bake 5 minutes more until the cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.
Adapted slightly from: Annie's Eats
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