I have never understood how people could not like beans. Even as a kid, when my friends would turn their nose up to chili and baked beans I would think, “More for me!” Now that I am adult, I appreciate them even more. Not only are they tasty, they are also perfect for rounding out the proteins in a meatless meal. Even Jesse, who is a meat and potatoes kind of boy, enjoys many of the dishes I make with beans. Sometimes he doesn’t even notice the meat is missing.
This lasagna was another great example of how a meatless meal can be every bit as satisfying and delicious as a meat-full meal. I’ve made this several times now and each time think that I can’t wait to make it again. And, I feel like I say this a lot, but it can also be pretty adaptable to your personal tastes. Sometimes I want it on the spicier side, so I add jalapeno rings and extra cayenne pepper. Other times I want it smokier so I add more cumin (and maybe a pinch of smoked paprika!). Either way, I’m pretty sure you’ll love it!
1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
1/4 cup red onion, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp cumin
1/4-1/2 tsp cayenne pepper
1 (28 oz.) can crushed tomatoes (Fire roasted recommended)**
9-12 no-boil lasagna noodles
8 oz. shredded cheese (Mexican blend or a mix of monterey jack, cheddar, and pepper jack)
Hot sauce, sour cream, green onions, and/or cilantro for serving
**The last time I made this I realized at the last minute that I only had 1 15 oz can of crushed tomatoes, so I made up the difference using fresh salsa that I had on hand. It was equally as good as the times I’ve made it with only crushed tomatoes.
Preheat oven to 400 degrees and set aside a 9 inch x9 inch baking pan.
In a mixing bowl, stir together the black beans, corn, onion, and cilantro. Add the oregano, garlic powder, salt, cumin, and cayenne pepper, and stir to coat.
Spread a thin layer of crushed tomatoes over the bottom of the baking sheet (~1/5 of total tomatoes). Next lay out 2-3 noodles, breaking as needed to fit in pan without overlapping too much. Spread 1/3 of bean mixture on top of the noodles, followed by 1/4 of the remaining tomatoes, and finally 1/4 of the cheese. Repeat this layering process (noodles, beans, tomatoes, cheese) 2 more times. Add one more layer of noodles and top with the remaining tomatoes and cheese.
Cover the baking pan tightly with foil. Bake for 35-45 minutes, or until the noodles are tender, then remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
Allow to cool for 10 minutes before slicing and serving.