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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mexican Lasagna Cooking View

Sometimes I think my black bean addiction is getting a bit out of hand.  In any given week, a typical menu involves at least two and often three main dishes that center around black beans.  Burritos, patties, burgers, pizza, soup.  The list goes on and now the list grows one longer with this totally awesome Mexican lasagna.  Even more awesome than the lasagna itself is where the recipe comes from.  My friends Sonja and Alex are fellow Indy residents and co-author one of my favorite blogs, A Couple Cooks.  Their commitment to eating locally, seasonally, and as sustainably as possible is admirable and inspiring.  (Also, they just returned from traveling in Cambodia to help raise awareness in the fight against human trafficking.  Seriously, they are amazing people.)  I’ve enjoyed every single one of the recipes I have prepared from their blog, but recently our family enjoyed the distinct pleasure of having dinner with Alex and Sonja in person and getting to try their cooking first-hand.  They brought over this lasagna one evening and we had an absolutely wonderful meal, thanks to their fabulous food and excellent company.   Ever since, I’ve been craving this meal, so onto our menu it went and now here you have it.

As lasagnas go, this one is very low-maintenance.  There is no real cooking of the ingredients required beforehand, just a bit of chopping and assembly.  This actually reminds me a lot of the black bean tortilla pie that I make frequently, but with lasagna noodles instead of tortillas, and with tomatoes (always a good thing in my book).  It makes great leftovers as well.  Our whole family absolutely loves this dinner and I can tell it will be going into heavy rotation at our house.

Mexican Lasagna
Yield: about 6 servings

Ingredients

1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. cumin
1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
Hot sauce

Cooking View

Directions

  • Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.

  • Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving.

Source

  • Elizabeth from Indy

    We are trying to cut way back on our red meat consumption, so I’m looking for more vegetarian recipes to try. This one is definitely going on the menu! Thanks!

  • TheMrsatSuccessAlongtheWeigh

    I make something really similar but yours looks more colorful!

  • Katrina @ Warm Vanilla Sugar

    What a fabulous dish Annie! Love this idea!

  • Elizabeth Ann

    OH yum! :-) I LOVE Mexican food and this looks amazing!

  • http://fourandtwentyblackberries.blogspot.com/ Elizabeth

    I’ve made something similar to this before and it was delicious. I love your photos!

  • Katie

    My family has a recipe very similar to this except we use tortillas instead of noodles

  • http://www.themollybuckley.com/ molly stillman

    OOOOO mexican lasagna is my favorite! well… anything mexican i love. seriously. mexican food connoisseur right here. can’t wait to try this version!! i made a similar one last week but with tortilla instead of lasagna noodles. SO YUMMY!

  • bonnie-n-clyde3

    This looks surprisingly light for a lasagna and like a great weeknight meal! And I am always in the mood for Mexican food! I have a feeling my carnivore husband would turn his nose up at a meal with no meat…but this would always be awesome with shredded chicken as well. I am going to try this over the weekend the way the recipe was meant to be (meat-free) and see his verdict. Thanks for another great one!

  • Mnkoenig

    Sounds and looks so amazing! I love that it’s no cooking ahead of time :) We’ll be adding this to our rotation.

  • http://anniescookinglab.com/ Annie @ Annie’s Cooking Lab

    This sounds amazing! I share your addiction to black beans, especially as a vegetarian, I love how filling they can make a meal. This will definitely be going on my dinner menu!

  • Rebeccaannsims

    Thank you so much for posting this! It gave me inspiration on what I am going to make for supper tonight. :)

  • http://www.myfullthymelife.blogspot.com/ Kendra

    This is definitely going on our menu for next week! Thanks for sharing! I bet it would also be good with some shredded chicken…

  • http://www.facebook.com/janelle.nutter Janelle Rountree Nutter

    There’s no such thing as a black bean obsession being out of hand. Trust me, I know.

  • Tessa Maguire

    I somehow missed before that you live in Indy. That makes me love your blog even more now! I lived there for 5 years and miss it so much! I’m up in northwestern IN now. I’m now following A Couple Cooks too!

  • Brandi

    This recipe looks great! I would probably top it off with your guacamole recipe you posted… Plus, a Couple Cooks looks like such a great website. I love their mission! Thanks for sharing.

  • Jo

    Your casserole dish looks more like a 9 x 13 than a 9 x 9. Will this recipe fill the larger pan?

  • annieseats

    It’s not a 9 x 13, just a smaller rectangular dish.

  • http://www.acouplecooks.com/ Sonja @ A Couple Cooks

    Wow! We’re truly flattered – thank you so much for your sweet and encouraging words! We had a ball with you and your family, and find YOU just as inspiring! Thank you so much for your support – it means the world to us!

    And, we’re so glad you enjoyed this dish just as much as we do! (Makes all the trial and error in creating it worth it :) )

  • Krysten

    This looks fantastic! Can’t wait to try it this weekend :)

  • http://tideandthyme.com/ Laura

    Love the fact that it uses actual lasanga noodles instead of tortillas. This sounds great. We’re pretty smitten with black beans, and corn too for that matter. Looking forward to trying this one!

  • http://www.facebook.com/mikaela.cowles Mikaela Cowles

    LOVE Mexican Lasagna. So good. So easy. Every time I make it, i make a double batch and there’s still a fight for the leftover. So fun that you shared it with “new” friends and then again with your family. Isn’t it amazing how good food is the perfect way to get to know someone or show them they’re important?

  • sweetsugarbelle

    Dinner tonight is done! This combination of flavored works really well for us!

  • Stacy

    I’m making this tonight. Thanks for another great recipe post!

  • Amalia Pagura

    Wow, this looks fabulous! I love lasagne and I think that this is such a great switch-up to the normal ole stuff. I’m definitely going to be making this, thanks for the great recipe! And don’t worry, my family and I are all black bean addicts too!

  • http://hungryhinny.wordpress.com/ natalie

    This looks and sounds amazing, will be on next week’s menu!

  • Coby

    This looks so good! I’m throwing it into my “Mexican rotation,” especially since I have a newly developed allergy to chile (SO tragic, I can’t begin to tell you!); I’ve been on the hunt for Mexican food recipes that are chile powder/chile pepper free, or can easily be adapted. Thank you!!!

  • Sofia

    Yum! I’m mexican and here we make something called “Pastel Azteca”, which is very similar to this lasagna but instead of the lasagna sheets we use corn tortillas and shredded chicken for the filling :)

  • Kzwief

    Totally going to Put this on the menu! My daughter is Guatemalan and her and I have a black bean obsession as well. She will eat them right from the can! Going to make my own dried black beans instead of the canned. Thanks Annie, looks like another winner of a recipe.

  • http://www.kitchen-concoctions.com/ Heather of Kitchen Concoctions

    What a great easy twist on lasagna!

  • Bbearle

    This comment is in response to the Lemon Thyme Chicken – made it last night for supper and IT WAS A HIT!!! The sauce was just right. I served mine over pasta rather than rice because that’s what I had and it was excellent. And easy – after a late day at work I came home and didn’t even get supper started till 7:15 and we were sitting down to eat a little before 8:00. This is definitely a “keeper recipe”. I even “pinned” it!

  • Kate Choban

    I think I know what I’m asking my Mom to make for my birthday dinner this weekend! Yum!

  • Suzannah

    I want to be your friends’ friend too…yum!

  • http://www.tablefortwoblog.com/ Julie @ Table for Two

    I love how perfect your lasagna pictures are. Mine always look like a plopped pile of mush. Mexican lasagna is a great twist on the original Italian lasagna! Love it :)

  • http://www.snappygourmet.com/ Lisa @ Snappy Gourmet

    I’ve been having a bit of an addiction with black beans too lately! Just made some chili, stews, etc. and can’t seem to get enough!

  • Thefatquarterlady

    Using corn tortillas instead of lasagna noodles would make this yummy too! It’s on my menu! <3

  • annieseats

    Haha, I’ve been there! I’ve found that most lasagna is easier to shoot as leftovers, but this cut surprisingly nicely. It actually was hot from the oven in these photos!

  • annieseats

    Feel free to leave the comment on the lemon thyme chicken post. It would probably be more useful to other readers there. Thanks!

  • http://indigoscones.blogspot.com/ Ellen

    Oh lordie…you’ve combined enchiladas and lasagna. Thank youuu!

  • Lcoudiere

    Tried it tonight and was an absolute HIT! Thank you for yet another AMAZING recipe to add to our repertoire!

  • Jennie @themessybakerblog

    Oh my, this looks fantastic. Makes me want to dig in. You have such a lovely site, and your photos are gorgeous.

  • http://kristinwithani.wordpress.com/ Kristin S

    Um, Pavlovian response. My mouth is watering!

  • Blissmamaof3

    Now I have a dilemma, this is a perfect Friday Lenten dinner but I was already planning on your shaved asparagus pizza, decisions decisions. By the way, there is no such thing as too many black beans, just saying…

  • annieseats

    Thank you very much!

  • Ginnette

    You are in Mexican dishes lately hehehe, i loove mexican food, one of my cravings in my pregnancy now. My husband is italian, i would love to see what he thinks about this dish when i make it hahahaha

  • Nettiemoore11

    Your black bean lasagna looks fabulous, I have to try it! Nettie

  • Shintalmo

    This looks yummy! Thanks for giving the cooked black bean amount. I try to use only dry beans (not canned), and always have a hard time figuring that out. Any idea on how to know how much to soak before they are cooked?

  • annieseats

    1 and a half cups is the equivalent of when a recipe calls for one (15 oz.) can of beans.

  • Stacy

    Hi Annie,
    I did indeed make this last night and it was great! Thanks for sharing!

  • Janet

    Had this for dinner last night and was wonderful! Thanks for another great addition to our family meals.

  • Shintalmo

    Thank you! I ‘pinned’ this, and within about 10 minutes I had 49 repins and 4 likes! Then I realized that I pinned it wrong (to the main page, not the one with only the recipe), so now I’m going to repin it the right way!

  • MamaTanya

    What would be a good side to go with this? Garlic bread and caesar salad would seem a little strange. :) Ideas?

  • http://ambikaskitchen.com/ Ambika Viswanathan

    WoW!!! I am loving this. I HAVE to try this!! Looks amazing, I am sure the taste is even better than the looks!

  • annieseats

    Mexican rice, chips, salsa, guac, etc.

  • Steph

    I just made this! My dad didn’t think he’d like it since there’s no meat, but I made him try a bite, and he loves it! I used southwestern lightly seasoned frozen corn. It’s delicious and was so easy to make! :)

  • Myfudo

    I love mexican dishes every now and then. Really tasty!

  • Coby

    We had this for dinner tonight and I loved it! I kept it simple and served your homemade tortillas on the side.

    Can I just say that I LOVE your blog? At least once a week I make one of your recipes, and every one I’ve tried has either been really, really good or fantastic! Truly, I look forward to planning my weekly menus and deciding which “Annie’s Eats” recipe I’m going to try that week!

  • Virginia Spencer

    I made this for dinner last night, with rave reviews. Thanks for another great black bean recipe.

  • Virginia Spencer

    I made this last night in a 9×11 casserole. It fit, but the layers were rather thin. I would either use the 9×9 or increase the recipe by half to fit a 9×13.

  • Kara

    Has anyone thrown this together ahead of time and then baked it the next day? Any reason that wouldn’t work?

  • annieseats

    I haven’t actually done it, but I’m sure it would work just fine.

  • Tina Fomby

    I made this for dinner tonight and it was delicious!! My husband and kids loved it!!

  • Erin

    Had this for dinner tonight and added ground turkey. It was great. Thank you for the recipe!

  • http://www.j3nn.net/ j3nn

    That looks amazing!! I love Mexican dishes so much, and fused with Italian? Even better!

  • http://www.facebook.com/people/Laura-Southwell-Feniak/522216531 Laura Southwell Feniak

    We had it for dinner last night. The easiest lasagna I have ever made. It was amazing. Thanks for another great recipe.

  • http://www.kitchentreaty.com/ Kare @ Kitchen Treaty

    This looks so delicious. I was surprised to see you used pasta instead of tortillas – I think I would like lasagna noodles better though. Can’t wait to try it!

  • Rebekah

    I have made this twice this week…once for my husband and me and once for a friend who is on bed rest. We all loved it! My husband usually will not eat beans but he thought it was great! Thank you for another wonderful recipe.

  • Jennie

    Made this for dinner last night-super good and make great leftovers. Because I can’t leave a vegetarian meal vegetarian, I added spicy chicken sausage-it was great. Also added a layer of sour cream mixed with homemade taco seasoning to be a kind of ricotta…worked good-but would have tasted just as good on top. THANKS! I was running out of ideas for weeknight dinners-and had a ton of black beans to use up!

  • Becca

    A+ for Annie!!! :) I’m 17 and was looking for something new to make on my dinner night. I wasn’t sure how it would go over with 4 younger syblings who tend to be picky, but it was a huge hit! My 11 year old brother LOVED it and even the pickiest kiddo cleaned her plate. YES! Thanks Annie for a new family fav!

  • Cjm18200

    Tried this reciepe tonight! The Mexican lasagna was well balanced! We, my husband and myself enjoyed it very much! Next time we will try it with some shredded chicken! Thanks

  • Bmk112302

    Thanks for sharing this recipe. I made it tonight and it is outstanding. This is definitely going in our regular rotation. Super easy to make is also a huge plus.

  • annieseats

    Glad you enjoyed it!

  • Flamingosfly

    Made this for dinner tonight – big hit! Will be making this regularly. Quick, easy, delicious, nutritious and I always have the ingredients on hand. Thanks for the great idea!

  • Msnicole2009

    Going to try this tonite my daughter and I love mexican food wish me luck!!!!!

  • beckster

    Made it tonight! I added a few squeezes of lemon juice to the bean-corn mixture and mixed some salsa in with the tomatoes. It was a little juicy but delicious!

  • Jennifer Pace

    I made this and wasn’t sure if my husband would like it or not, as he does not eat any kind of pasta or noodles. Well we all loved it, even my husband. Thanks for a great recipe!

  • Jen K.

    That’s so funny, we had it last night and I was worried my husband wouldn’t like it because of the abscence of meat. He loved it… this recipe is going to be in our normal rotation!

  • Lauren Ochoa

    This was a great make-ahead meal. I had to work a 12 hour shift yesterday and my sister and her husband and daughter were coming for the weekend so I wanted to have something ready for dinner when they got here. I put it together the night before and had the babysitter put it in the oven before she left. When I got home from work it was ready to eat and I served it with a dollop of sour cream on each piece. Delicious! Very versatile too; I’m sure it would be great with a number of small modifications like shredded chicken, ground meat or tofu, and even with vegan cheese for a dairy free version.

  • Julia A.

    Mmmmmm-mmmmmm! This was absolutely delicious! Even our kids ate this without complaint, which always makes me very happy. :) I was impressed by how easily this all came together. This is definitely a keeper. Thanks so much for sharing, Annie!

  • Kristin

    I prepared this last night and baked it for dinner today. It was truly delicious! I’m typically a meat eater and didn’t know what to expect from this dish — my husband and I were pleasantly surpised. And, the kids ate it too! I will definitely make this again!

  • KHiltz

    Has anyone tried this with corn tortillas? This looks awesome, I just have to go gluten free. Thanks!

  • Rushinap

    So you are not suppose to boil the Lasagna strips?? Just put them on right from the box???

  • annieseats

    Yes, this recipe calls for the no boil noodles.

  • anniespuds

    Yes, i have and it is fantastic!

  • Sophie

    This was so good! I added some yellow pepper and sauteed some fresh spinach to add to it as well since I had them to use up. My toddler had 3 servings!!

  • Caitlin

    Yum! Thanks for the great recipe! I didn’t have any hot sauce at home so I used enchilada sauce. I also used fire roasted corn from trader joe’s. It was tasty and I’m guessing will make a great freezer meal too.

  • http://www.facebook.com/mistygressick Misty M. Gressick

    I made this today! It turned out really good! I also added green and red peppers to it. My husband said the recipe was a keeper! Thanks!

  • http://www.facebook.com/mistygressick Misty M. Gressick

    I made this for dinner tonight! I added green and red bell peppers. My husband said it was a keeper! Thanks for the great recipe!

  • Devyn

    I’ve got this in the oven now! I added some ground turkey & a packet of fajita seasoning to the bean mix! Smells Delish! Can’t wait to try it!

  • Devyn

    Oh my word! That was soo yummy! My hubby just finished off the leftovers! Thanks for this recipe! It will definitely be added to my weekly menu!

  • http://www.facebook.com/elizabeth.forbis Elizabeth Forbis

    It was useful to me! Now I want to try it too!!! yum

  • Sara

    The filling was delicious, however I used whole wheat lasagna noodles and did not cook ahead of time. The noodles weren’t done…any thoughts?

  • annieseats

    Were they no boil noodles?

  • Marina

    I tried this and it was, eh. I don’t think I used the right kind of tomatoes which certainly would effect the outcome of this dish. If I try this again, I think I’ll use flour tortillas instead of lasagna noodles.

  • Gthgrl11

    I threw it together and left it in the fridge for about 8 hours while I was working. Still seemed to cook the way it should. I don’t think cooking it the next day would be an issue.

  • Sara

    I didn’t no boil noodles existed! Does it say on the pkg? Thanks so much!

  • annieseats

    Yep, it says on the package. That’s what this recipe calls for. You can use regular noodles as well, but you will need to cook them first.

  • HRH10

    Looks great. I definitely plan on making this!

  • Suzan

    It’s in the oven as I type. I used fire roasted tomatoes~salsa style, so did not use the hot sauce. Looks like it will be yummy! Thanks for the recipe. I’m also using vegan mozerella cheese

  • Jennlanlgey07

    This dish is great! I always have corn and beans on hand and sometimes not sure what to do with them! :) I sauteed some sliced chorizo sausage and added it to the layers and it was awesome with the sausage! Topped with more hot sauce, chopped cilantro, and sour cream. Yum!

  • Sara

    I absolutely love this recipe! I’ve been making it at least once a week since discovering it on Pinterest. In order to cut down on points values (weight watchers) I substitute thinly sliced summer squash or zucchini for the lasagna noodles. My family really didn’t notice a difference and it still tastes great!

  • Duveen

    I tried this last night, and it was absolutely FABULOUS! I didn’t make any adjustments to the recipe at all, other than being generous with the cumin. This recipe is definitely a keeper.

  • Hannah

    I will be making this tonight, but with tortillas instead. Sooooo excited:)

  • Pippa

    I make a lot of recipes from this website and none has ever failled me before, but something was missing here. I think the filling could have been more creamy, by adding either sour cream or creme fraiche. The tomatoes released a lot of liquid during the cooking process too, which ended up runing the lasagna a bit for me. I’ve only just made, but I’m hoping tomorrow it’ll be better once is a bit more dried out.

  • Beth

    how much sour cream and taco seasoning did you use?

  • Marissa

    This was fantastic! I’m in college and my roommate and I (both vegetarians) made this the other night. It was easy and delicious! Not to mention, makes for great leftovers ;)

  • Sharon

    I made this tonight and we loved it. I did make a few additions tho. DH is a carnivore so I added a couple of Jalepeno & Chipotle chicken sausages that are made locally. I remove them from the casings and cook them until crumbly. To add a little creaminess I divided 4 oz of lite cream cheese into 9 pieces and spread each piece on a noodle. I also put this all in a 9×11 pan and it just came to the top. I used a combo of Monterey Jack and Sharp Cheddar on top. DH said I could make this again. Thanks so much for sharing.

  • Dorothy

    I made this for dinner last night and it was absolutely fabulous! Kept it a veggie recipe, even though the hubs and I are normally meat eaters. Really easy to throw together; the only time-consuming process was shredding the cheese and chopping up the cilantro and green onions. Adding to my recipe box :)

  • annieseats

    If you have a food processor, I highly recommend it for shredding cheese. It literally takes seconds! I almost never do it by hand anymore :) So glad you enjoyed this!

  • Dorothy

    I NEVER thought to shred cheese in my food processor. My mind is totally blown! Thanks so much for letting me in on this little secret!

  • Guest

    I pinned this about a year ago, but finally got around to making it tonight! Quick question though, your recipe calls for a 9×9 in pan, and your picture looks to me like a 9×13 in pan. Do you make it in both? I made it in a 8×8 in pan because that’s all I could find at the store!

  • annieseats

    The pan in the pic is a bit smaller than a 9 x 13, but it’s rectangular, not square. It doesn’t matter much what shape it is as long as you can fit all the ingredients in the pan.

  • disqus_nEnx1LKzmZ

    Do you still bake it for 35-45 minutes?

  • annieseats

    I thaw it in the fridge a day in advance of baking, and then bake it until it is warmed through and cooked as normal. No set time, I just check it occasionally.

  • http://www.facebook.com/emily.mcmanama Emily Reiling McManama

    I love this recipe, was thinking about making a double recipe as freezer meals… do you think just assembling all the ingredients and then freezing prior to baking would work ok with the no bake noodles? And then thaw and bake, or bake straight from the freezer?

  • annieseats

    This post includes my methods on freezing meals. http://www.annies-eats.com/2011/03/28/stocking-the-freezer-make-ahead-meals/ Hope that helps!

  • Amber LeighAnn Bell

    I made this last night and was so impressed. I did reduce the amount of cheese though. It was still amazingly delicious!! :)

  • Katie Mansfield Bastian

    Has anyone made this with whole wheat noodles instead of no boil?

  • annieseats

    I have, actually, and I think I prefer it that way. I need to update the recipe. This lasagna has a fair amount of liquid in the ingredients so I still kind of undercook the lasagna noodles so that they can finish cooking while the lasagna bakes.

  • Urbankitty

    Made this tonight for my recently turned vegetarian boyfriend and we both enjoyed it. Instead of adding hot sauce to each layer I added three chopped chipoltle peppers in adobo sauce to the tomato sauce for a nice kick. We like it spicy so may recommend only two peppers if you prefer it medium. This will stay on our veg rotation!