Mexi Lasagne

All I can say is YUM. This was my first time making a mexi-style lasagne and I'm officially hooked. The veggies are a little crunchy, and the beans and sauce are warm and a little spicy. Loads of veggies, super healthy, and a filling meal!

Mexi Lasagne

Mexi Lasagne


Serves 6-8

Ingredients

Mexi Lasagne
  • 1 28oz canned tomato sauce
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp Tapatio or other hot sauce
  • 1 can vegetarian refried beans
  • 1 can black beans, drained & rinsed
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 4 cups spinach
  • 6-7 tortillas
  • 1 kabocha or butternut squash - optional


  • The Squash

    You don't have to put squash in this recipe if you don't want to. I had a whole kabocha squash on hand from my farm box and didn't know what to do with it, so I ended up adding it to this recipe. Kabocha squash has a very pumpkin-y taste to it, which I thought went well with black beans. You can also use a butternut squash if you'd like as well.

    Cook the squash ahead of time by slicing it in half, or in sections, and baking it in a casserole dish, flesh side down in enough water to cover the bottom for about 45 minutes at 350 degrees.

    Once cooled, cut the flesh from the skin and roughly chop.

    The Sauce

    In a large bowl or mixing pitcher, add the canned tomato sauce, cumin, chili powder, and Tapatio (or other hot sauce) and mix together.

    The Beans

    I like to heat up the beans a little bit before adding to the lasagne because they spread easier when warm. Combine 1 can of vegetarian refried beans (I used refried black beans instead of pinto, but either works) and 1 can of drained and rinsed black beans together and microwave for about two minutes. Mix together and set aside.

    Chop

    While the beans are heating, chop the onion and zucchini into 1/4" chunks and set aside.

    Assemble

    In a rectangular casserole dish, pour a little of the sauce on the bottom and then add two tortillas. Layer the beans (spreading across the tortillas), chopped zucchini, onions, and squash, and about two cups of the spinach. Pour more sauce over the top and add two more tortillas and push down to flatten out the veggies below it.

    Continue layering adding one last layer of sauce to the top of the tortillas before baking.

    Bake

    Bake, covered, at 400 degrees for 45 minutes. Then uncover and bake another 15. Let cool about 10 minutes before slicing into it like you would a lasagne. Top with additional hot sauce if desired!