Mexican lasagna is a budget-friendly dinner
Whipping up a weeknight meal with dishes you keep on rotation can get a bit boring. Why not change it up and turn your famous lasagna recipe into a Tex-Mex meal? We at the First For Women test kitchen decided to do just that with our Mexican lasagna recipe – and it’s so, so easy! Simply swap out pasta sheets, marinara sauce and ground beef for flour tortillas, kidney beans, corn and enchilada sauce. Can’t get enough cheese? Don’t worry, we kept the ricotta cheese in there!
Bonus tip: The next time you need a can of drained rinsed beans, there’s no need to dirty up a strainer. Instead, punch a few holes in the can’s top and bottom, then hold the can under the faucet, allowing water to drain from the bottom holes until the liquid runs completely clear. Simply open the can as usual – no muss, no fuss.
BUDGET-FRIENDLY MEXICAN LASAGNA
Yields 8 servings
1 onion, chopped •
1 (10 oz.) can enchilada
• sauce
2 (15.5 oz.) cans kidney
• beans, rinsed, drained 1 (11 oz.) can Mexicorn,
• drained
2 eggs
•
1 (15 oz.) cont. ricotta
• cheese
8 (7 1/2”) flour tortillas
•
1 1/2 cups shredded
• cheddar cheese Chopped fresh cilantro
•
Heat oven to 375°F. Grease 13”x9” baking dish. In nonstick skillet, cook onion over medium heat until softened, 7–8 min. Add sauce, ¼ cup water, beans and corn; bring to a boil. Cover; over low heat, cook 10 min.
Beat eggs and ricotta. In baking dish, layer 2 tortillas (overlapping), half of bean mixture, 2 more tortillas, remaining bean mixture and remaining 4 tortillas. Top with ricotta; sprinkle with cheddar. Coat one side of foil sheet with cooking spray; place coated side down over baking dish. Bake 20 minutes. Uncover.
Bake until golden, 5-10 minutes. Let stand 10 minutes. Serve sprinkled with cilantro.