Mexican Lasagne

in Recipes

Submitted by K. Boyle

Like much of what I cook, I made this recipe up so the measurements are suspect. I am a “cook by feel” type of chef so feel free to play with the recipe and tweak it to your taste.  Instead of the traditional lasagna, this uses corn tortillas instead of noodles, salsa instead of sauce, cheddar instead of mozzarella and black beans instead of meat.

1 round casserole dish – probably 8 inches in diameter
1 package soft corn tortillas
2 cans organic black beans (no salt added)
1 – 1 ½ cups ricotta
¾ – 1 lb sharp cheddar shredded
16-24 oz red salsa (no garlic, no chipotle, just red salsa)
1 ½ tsp cumin
1 tsp chili powder
salt to taste

Drain both cans of leaving some liquid with the beans and put into a heavy saucepan over medium heat. Add cumin and chili powder and mash w/ a potato masher as they heat until well mashed (can be lumpy – don’t let it dry out).  Heat a skillet and place the tortillas one at a time until they soften. Place on a plate to cool until ready to use.

Begin to prepare:  Take a tortilla, spread a layer of beans, then a layer of ricotta, sprinkle some cheese and then cover w/ sauce.  Repeat in layers until dish is full. Cover or place tortillas on top.  Bake at 350 for about 30-40 minutes until bubbly.