In The Kitchen: Fiesta Lasagna

Jun 4th

So one night I was craving Italian, but I was also craving Mexican. I looked in our cupboards to see what we had and this recipe was born. I especially enjoyed that it was vegetarian as I didn’t even miss the meat. To change it up you could add some shredded chicken. This recipe is all about layering and can be made pretty quickly. Plus we had some the next day and it tasted great reheated. I loved the flavor of the restaurant style salsa as it gave a great bite. To change it up I might add some fresh cilantro and jalapeno to the sauce. Get prepped by draining and washing the corn and beans. Other than that simply add different layers. Try it out and let me know what you think!

This is what you need, as well as cheese, some green onion and avocado.

Start by placing the lasagna noodles on the bottom of an 8×8 baking pan.

Then pour a layer of sauce and sprinkle some cheese.

Next, add more noodles then sprinkle some beans and corn for the next layer.
Repeat 3 times. 

Bake at 350 degrees for about 30 minutes or until top noodles are golden.
Add chopped green onion and avocado on top.

I detest sour cream, but go ahead if you wish!