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Tex-Mex Lasagne

Tex-Mex Lasagne recipe image
This Tex-Mex Lasagne is a comforting twist on a classic Italian favorite, perfect for family dinners or meal prep. Layers of uncooked lasagne noodles soak up a rich mixture of tomato sauce, water, and chili-seasoned kidney beans, creating a tender texture without pre-boiling. The addition of frozen corn adds a subtle sweetness, while a blend of ricotta and Monterey Jack cheese provides a creamy, melty contrast to the robust spices. It&# 226;€™s a satisfying, plant-based friendly main that feels indulgent yet simple to assemble. Great for weeknights or feeding a crowd, this dish improves as it rests, allowing the flavors to meld beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 704.3
Description
This Tex-Mex Lasagne is a comforting twist on a classic Italian favorite, perfect for family dinners or meal prep. Layers of uncooked lasagne noodles soak up a rich mixture of tomato sauce, water, and chili-seasoned kidney beans, creating a tender texture without pre-boiling. The addition of frozen corn adds a subtle sweetness, while a blend of ricotta and Monterey Jack cheese provides a creamy, melty contrast to the robust spices. It&# 226;€™s a satisfying, plant-based friendly main that feels indulgent yet simple to assemble. Great for weeknights or feeding a crowd, this dish improves as it rests, allowing the flavors to meld beautifully.
Ingredients
  • 12 Pieces Lasagne, uncooked
  • 3 cup Tomato or spaghetti sauce
  • 1 cup Water
  • 15 1/2 ounce Canned kidney beans
Directions
  1. 1
    Drain and rinse the canned kidney beans. Thaw the frozen corn if using from frozen.
  2. 2
    In a large bowl, mix together the tomato sauce, water, drained kidney beans, thawed corn, and chili seasoning packet until well combined.
  3. 3
    In a separate medium bowl, combine the part-skim ricotta cheese and half of the grated Monterey Jack cheese.
  4. 4
    Preheat the oven to 350°F (175°C).
  5. 5
    Spread 1 cup of the sauce mixture evenly over the bottom of a 9x13-inch baking pan.
  6. 6
    Arrange 4 pieces of uncooked lasagne noodles over the sauce, breaking them if necessary to fit (3 lengthwise, 1 widthwise).
  7. 7
    Spread 1 cup of the remaining sauce mixture over the noodles.
  8. 8
    Spread half of the ricotta cheese mixture over the sauce layer.
  9. 9
    Arrange another 4 pieces of lasagne noodles over the ricotta.
  10. 10
    Top with 1 cup of the remaining sauce mixture.
  11. 11
    Spread the remaining ricotta cheese mixture over the sauce.
  12. 12
    Arrange the final 4 pieces of lasagne noodles on top.
  13. 13
    Pour the remaining sauce mixture over the top layer of noodles, ensuring they are covered.
  14. 14
    Cover the baking pan tightly with foil.
  15. 15
    Bake in the preheated oven for 45 minutes.
  16. 16
    Remove the foil, sprinkle the remaining Monterey Jack cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  17. 17
    Remove from oven and let stand for 15 minutes before slicing and serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 704.3kcal
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 21570.4mg899%
Total Carbohydrate 116.8g39%
Dietary Fiber 20.2g81%
Sugars 18.0g
Protein 37.8g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tex-mex, lasagne, kidney beans, vegan, casserole, comfort food, meal prep, spicy, cheese, ricotta, monterey jack, corn, tomato sauce, chili seasoning, baking, layered, hearty, dinner, family style
Read it online: https://www.chefs-mate.com/recipe/tex-mex-lasagne/