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)



Get every new post delivered to your Inbox.

Join 246 other followers