Monday, March 22, 2010

Loaded Mexican Lasagna

Like our favorite Mexican lasagna, this one is vegetarian and gluten-free. That’s where the similarities end. While the yumminess of the other lasagna lies in its simplicity, the yumminess of this one stems from its craziness.

One caution: This dish is heavy—not in your belly, but in your hands. You’ll need two hands to put this lasagna in the oven.

(This recipe has been adapted—and massively simplified—from Fresh Magazine.)

1 29-oz. can tomato sauce

16 oz. of mango salsa (homemade or pre-made)

10-15 corn tortillas

1 15-oz can of black beans, rinsed and drained

3 cups of corn kernels

5 tsp olive oil

2 cloves garlic, minced

1 medium onion, diced

2 bell peppers, diced

2 cups shredded Monterey Jack cheese

1 cup shredded mozzarella cheese

1 package extra-firm tofu, drained, patted dry and cubed

1. Preheat oven to 350° and coat a lasagna pan with cooking spray.

2. Combine tomato sauce and salsa in a medium casserole dish. Stir to combine. Coat the bottom of the lasagna pan with 1 cup of the salsa-sauce.

3. One at a time, dip the tortillas in the remaining salsa-sauce. Place the salsa-sauce-soaked tortillas on a plate.

4. Add corn and black beans to the remaining salsa-sauce.

5. In a large nonstick skillet, heat 2 tsp of olive oil over medium-high heat. Add the onions and peppers and cook, stirring, until the vegetables are crisp-tender (about 5 minutes). Remove from skillet and set aside.

6. Add 1 tbsp of olive oil to the skillet. Add minced garlic and tofu. Cook, stirring, until tofu starts to brown. Set aside.

7. Line the bottom of the pan with enough salsa-sauce-soaked tortillas (you may have to cut a few) to completely cover the bottom.

8. Cover with the peppers and onions, then 1/3 of the corn and black bean salsa-sauce, 2/3 cup of Monterey Jack cheese and ½ cup of mozzarella. Cover with a layer of soaked tortillas.

9. Spread tofu on top of the tortilla layer. Cover with 2/3 cup of Monterey Jack cheese. Top with half of the remaining corn and black bean salsa-sauce. Add another layer of dipped tortillas.

10. Pour the rest of the corn and black bean salsa-sauce over the final tortilla layer. Sprinkle the remaining Monterey Jack and mozzarella cheese on top.

11. Spritz a sheet of aluminum foil with cooking spray and cover the lasagna with the foil (sprayed side down). Seal tightly.

12. Bake for 30 minutes. Remove foil and bake until the top layer of cheese is totally melted (5-8 minutes).

13. Remove from oven. Let stand for 5-10 minutes before serving.

1 comment:

  1. I just made Rachel Rays mexican lasana with my own twist not long ago for my blog. It was delicious! LOVE this stuff!