Mexican lasagna

Spicy, hot and really tasty – Today the lasagna!



1 jar dark beans, drained and rinsed
1 cup fresh or frozen corn kernels
4-5 green onions feathers, sliced
0.5 sheaves. chopped cilantro
1 teaspoon dried oregano
1 teaspoon garlic powder
0.25 hr. L. cumin
salt to taste
1 can (800 g) chopped tomatoes in their own juice
9-12 dry plates of lasagna
230 g grated cheese
spicy sauce
vegetable oil for greasing the form

1. Preheat the oven to 210C. Grease a square baking dish with vegetable oil. In a large bowl, combine beans, corn, green onions, cilantro, oregano, garlic, cumin and salt.

2. Apply a thin layer of tomato on the bottom of the baking dish (about 1/5 of the total). 3-4 Cover the plates of lasagna.

3. On top of the plates spread out about a third of the mixture with beans. Spread evenly on top of about 1/4 of the remaining tomatoes and sprinkle with a little hot sauce. Sprinkle 1/4 of the cheese.

4. Repeat layers 2 more times (lasagna, green beans, tomatoes, cheese, lasagna, green beans, tomatoes, cheese).

5. Close the form of aluminum foil. Bake 35-45 minutes, or until lasagna sheets are soft. Remove the foil and bake for another 5 minutes, until the cheese melts. Remove from oven and let stand about 10 minutes before slicing and serving.

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