Mexican Lasagna
To download a Spanish translation of this recipe click here.
Servings: 50
Calories: 391kcal
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Ingredients
- 3 quarts #10 pinto or black beans rinsed, drained
- 8 pounds lean ground beef or turkey cooked, well drained
- ⅓ cup dried oregano leaves
- ¼ cup ground cumin
- ¼ cup garlic powder
- 48 2½ to 3 pounds lasagna noodles, uncooked
- 3 pounds (or 12 cups) reduced-fat or regular Cheddar or Monterey Jack cheese, shredded
- 2 quarts salsa
- 2 quarts water
Instructions
- Process beans in food processor until smooth. Combine pureed beans, ground beef, oregano, cumin, and garlic powder.
- Arrange 8 lasagna noodles in bottom of steamtable pan. Spread ¼ of the bean mixture over noodles; sprinkle with 2 cups cheese.
- Repeat layers, using 8 lasagna noodles and ¼ of the bean mixture and 2 cups cheese; top with remaining 8 lasagna noodles. Repeat with second steamtable pan, using remaining noodles, bean mixture, and cheese.
- Mix salsa and water; pour half over each pan of lasagna. Bake, covered with aluminum foil, at 350º F until lasagna is hot through and pasta is tender, about 1½ hours. Uncover and sprinkle each pan with remaining 2 cups cheese; bake until melted, 5 to 10 minutes longer. Cut into squares to serve.
Notes
TIP: If desired, spread top of each pan of lasagna with 2 to 3 cups reduced-fat or regular sour cream; sprinkle with 1/2 cup each chopped green onions, chopped bell peppers, and sliced black olives.
Created by Doreen Pierson Cherry Hill Public Schools, Cherry Hill, NJ
Nutrition
Calories: 391kcal | Carbohydrates: 27g | Protein: 26g | Fat: 19g | Cholesterol: 60mg | Sodium: 887mg | Fiber: 4g | Calcium: 240mg