Tex-Mex Lasagna Recipe

Tex-Mex Lasagna Recipe

Ingredients

Makes 6 to 8 servings

• 12 lasagna noodles
• 3 cups cooked or 2 (15.5-ounce) cans pinto beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 pound firm tofu, drained
• 1 (4-ounce) can chopped mild green chiles, drained
• 1/2 cup chopped green onions
• 1/4 cup sliced pitted black olives
• 2 tablespoons minced fresh cilantro
• salt and freshly ground black pepper
• 4 cups tomato salsa

Method

1. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
2. Drain and set aside
3. Preheat the oven to 375°F
4. In a large bowl, combine the pinto beans, oregano, chili powder and cumin
5. Mash the beans well and incorporate the spices
6. Set aside
7. In a separate large bowl, combine the tofu, chiles, green onions, olives, cilantro and salt and pepper to taste
8. Mix well and set aside
9. Spread 1/2 cup of the salsa in the bottom of a 9 x 13-inch baking dish
10. Arrange 4 of the noodles on top of the salsa
11. Spread half of the bean mixture over the noodles, followed by another 1/2 cup of the salsa
12. Top with 4 noodles followed by the tofu mixture, spreading evenly
13. Top with 1 cup of the salsa, followed by the remaining bean mixture and top with the remaining noodles
14. Spread the remaining salsa on top
15. Cover with foil and bake until hot and bubbly, 45 to 50 minutes
16. Uncover and let stand 10 minutes before serving

Full List of Pasta Recipes
Full List of Lasagna Recipes