I love adding tex mex flavors to just about anything, like my Zesty Veggie Enchiladas, and this lasagna is taken over the top with all the layers of flavor. The corn and beans add such different textures, and my special secret ingredient adds a delicious earthy crunch you will go crazy for! I’ve been making this version for about a year now, and thought it was time to share it with you all. I use oven ready lasagna sheets which take a lot of prep time out, which is just added to the baking time, but as long as I don’t have to do anything while it’s in the oven, I’m happy:) This is basically a meat free version of my Taco Lasagna which has such a delicious and hearty meat sauce it’s sure to wow! But if you’re looking for something a little lighter and vegetarian, this is definitely the way to go!
1 box oven ready lasagna noodles
1 24 oz jar marinara sauce
1.5 cups smooth salsa
1.5 cups water
1 Tblspn taco seasoning
1.5 cups corn
1.5 cups black beans
1 bell pepper, finely diced
1 cup crushed tortilla chips
4 cups shredded Mexican blend cheese(mozzarella works fine as well)
1/2 cup chopped green onions for garnish
sour cream to serve
These ingredients are measured according to how I like to layer my lasagna. If you want to add more veggies, or less, go for it. Same with the cheese, go as heavy or as light as you want. One thing I would stick to is the sauce. You need a thinner sauce, and more of it, when you use oven ready lasagna sheets. If you’re using normal lasagna sheets that you’ve already boiled, omit the water from the sauce. Another thing to keep in mind is that the oven ready noodles expand while they cook, which is why I used a slightly bigger dish.
Preheat your oven to 375 F. Start off by mixing together the marinara sauce, salsa, water and taco seasoning in a medium pitcher. In a lasagne dish (9×12 inches and oven safe) pour a little sauce on the bottom, just enough to coat it completely, then place a layer of lasagna sheets, however many fit in one layer. Then top off with more sauce, enough to drench the sheets, then sprinkle on the veggies, making sure you divide them between the layers. Sprinkle over some of the crushed tortilla chips and some cheese, then keep building the layers. Lasagna sheets, sauce, veggies, tortilla chips then cheese. I get 4 layers from one box of lasagna sheets.
On the top I only add some sauce, cheese and tortilla chips. Sprinkle over some extra taco seasoning and half of the green onions, then bake, covered with foil, for about 35-40 minutes. Then remove the foil and bake for another 20-25 minutes, or until the top is golden brown and the noodles are cooked through(insert a knife to check). Serve with a dollop of sour cream and a sprinkle of green onions.
*You can prepare the lasagne and freeze before baking. Add extra baking time if you’re baking it frozen.