Mexican Lasagna

To download a Spanish translation of this recipe click here.

Course: Entrée

Bean type: Black Bean, Pinto Bean

Food type: School Nutrition

Servings:

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