Southwestern Lasagna

  • Yield 8 servings

A fiesta flare to an Italian favorite!


4 jalapeno peppers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
5 cloves garlic, minced
2 cups chopped tomatoes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 cans (16 ounces) black beans, rinsed and drained
1 cup (8 ounces) reduced-fat sour cream
1 egg
3 tablespoons chopped fresh cilantro
1 (16 ounce) jar chunky salsa
12 cooked lasagna noodles
2 cups (8 ounces) shredded Monterey jack cheese


  1. Cut the jalapeno peppers into halves lengthwise, discarding the seeds and membranes. Place skin side up on a foil-lined baking sheet and press to flatten. Broil for 4 minutes or until blackened. Place in a sealable plastic bag and seal. Let stand for 5 minutes. Remove the skins and chop the chiles. Reduce the oven temperature to 375 degrees.
  2. Heat a large nonstick skillet over medium-high heat. Add the onions, bell peppers and garlic and saute for 6 minutes. Stir in the tomatoes, cumin and coriander and saute for 3 minutes. Add the chopped peppers and beans and cook for 3 minutes. Remove from the heat and cool for 10 minutes. Stir in the sour cream, egg and cilantro.
  3. Spread 1/3 of the salsa in a 9×13-inch baking dish sprayed with nonstick cooking spray. Arrange 4 of the noodles in the prepared dish and layer with half the bean mixture, 1/2 cup of the cheese and 1/3 of the salsa. repeat the layers and top with the remaining 4 noodles. Sprinkle with the remaining 1 cup cheese.
  4. Bake, covered, at 375 degrees for 30 minutes. Remove the cover and bake for 15 minutes longer or untl the cheese melts. Let stand for 5 minutes before serving.

Recipe reprinted with permission from The Junior League of Plano, Lone Star to Five Star, Culinary Creations for Every Occasion (The Junior League of Plano, 2004)