Vegetarian Mexican Lasagna

We had a potluck at work this week and a Mexican theme bubbled up so I thought I would try something a little different. This recipe was for a small lasagna (loaf pan) which is perfect if you don't want leftovers, but quantities can be increased for a bigger pan. 

In a bowl combine: 

  • 1 cup black beans
  • 1 cup corn
  • 1 cup salsa

In a loaf pan (or pan of choice), layer the following:

  • spread a thin layer of salsa on the bottom of the pan
  • cover with lasagna noodle (I used green lentil noodles for added protein) 
  • spread a thin layer of guacamole  
  • top with shredded mozzarella and/or cheddar cheese
  • add 1/2 of bean/corn mixture
  • If you want sprinkle a thin layer of cheese again, or go back to the noodle layer and repeat again
  • after the last layer of bean/corn sprinkle cheese to top it off

If you are putting directly into the oven, bake at 375 degrees for 20-25 minutes. If you are making ahead and putting it into the fridge you may need to increase cook time to heat all of the way through.  

I cooked this the night before and served cold in the office, but it could be served fresh out of the oven too. Enjoy!

 

  

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