Vegetarian Taco Lasagna
This is a one-pan marriage of everyone’s two favorite cuisines, Italian and Mexican. The perfect recipe to prep in advance for those cold winter nights. Vegetarian Taco Lasagna is sure to be a favorite in your househouse!
Ingredients
- 12 lasagna noodles
- 1 - 15oz can of black beans drained & rinsed
- 1 - 15oz caned corn drained & rinsed
- 2 Tbsp olive oil
- 1/2 medium yellow onion diced
- 1/2 bell pepper diced
- 4 oz cream cheese low fat
- 3 Tbsp taco seasoning low sodium
- 1 - 16oz jar salsa
- 1 - 8oz colby jack cheese block grated
Optional
- cilantro
- sliced avocado
- sour cream
Instructions
- Prepare lasagna noodles according to package directions. Meanwhile, heat the olive oil in skillet over med-low heat, add in the diced onion and bell pepper, sauté until peppers are softened and onions are translucent. Mix in the black beans and corn to the onion mixture, along with the cream cheese, taco seasoning, and 1/4 cup of the salsa. Gently mix until incorporated. Set aside.
- In a 10” x 7” baking pan, spread an even layer of salsa on the bottom, followed by the cooked lasagna noodles, a portion of the corn and bean mixture, salsa, and a sprinkle of shredded cheese. Repeat this layering process until you reach the top of the pan, about 3-4 layers. Pour the remaining salsa over the final top layer of noodles and top with the remaining cheese.
- Cover the lasagna with aluminum foil and place into a pre-heated 350 degree F. oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, during the last 2 minutes, turn oven to broil to brown the cheese. Remove from oven and allow to cool for 5 minutes. Top with cilantro and enjoy!