Meatless Mexican Lasagna

Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling.


6 servings


2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with basil, oregano and garlic, undrained
1 (4 ounce) can chopped green chilies
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1 1/2 cups (6 ounces) shredded Mexican cheese blend
6 tablespoons plain yogurt


Preheat oven to 400°F (204°C). Coat a 11 x 7-inch baking dish with cooking spray.

In a large bowl, combine the first seven ingredients. Place two tortillas into prepared baking dish. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.

Bake, uncovered, for 15 to 20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 15 minutes
Standing Time: 5 minutes

Nutritional Information

1 piece equals 291 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 781 mg sodium, 38 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

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