Tex-Mex Lasagna

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I love one-pot or one-pan meals.  They make getting dinner on the table easy and they are great if you are serving a lot of people or if you need to bring a dish to a party.  This recipe for Tex-Mex lasagna totally fits the bill.  Not only is it a one-pan meal, it is super easy to put together because it doesn’t involve any cooking or chopping ahead of time.  You assemble the lasagna and pop it in the oven.  How easy does that sound?

This recipe is one that I found in Cooking Light.  The original recipe is vegetarian, but I decided that I wanted to make it a little heartier and so I added shredded pork to the recipe.  If you wanted a vegetarian dish, you could omit the pork and it would still be delicious (I have had it both ways).  I happened to have shredded pork in my freezer, but if you don’t have any on hand, you could add cooked chicken (a rotisserie chicken would work great).

If you’re going to make this ahead for later (like I did), you’ll want to assemble everything but don’t bake it.  Cover the pan tightly and refrigerate or freeze.  If you’re going to freeze it, it will work best to thaw it before baking.

• 1 1/2 cups bottled salsa
• 2 tsp ground cumin
• 1 28oz can diced tomatoes
• 2 8oz cans tomato sauce
• cooking spray
• 9 no-boil lasagna noodles (I used Barilla)
• 2 cups frozen corn, thawed
• 2 15 oz cans black beans, rinsed and drained
• 2 cups cooked, shredded pork
• 3 cups shredded reduced fat Mexican blend cheese (I used a combination of Mexican and sharp cheddar, because that’s what I had on hand)

Spread about 1 cup of the sauce in the bottom of a 9×13 pan coated with cooking spray.

Shared at This Chick Cooks on 10/12/11
Shared at Lady Behind the Curtain on 10/12/11

Shared at Family Fresh Meals on 1/22/12.