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Mexican Lasagna
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
12 servings

Ingredients
- cooking spray
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 2 jalapeno peppers, seeded and diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (16 ounce) jar salsa
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 cups shredded pepper Jack cheese, divided
- 2 cups ricotta cheese
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 18 corn tortillas
- 1 cup enchilada sauce
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees F (175 degrees C), ensuring a perfect cooking environment.
2
Next, take a 9x13-inch baking dish and give it a light coating of cooking spray to prevent food from sticking.
3
In a large skillet, heat some olive oil over medium heat. Add sliced onions, jalapenos, bell peppers, and minced garlic; stir constantly until the onions become translucent, taking around 5 to 7 minutes.
4
Reduce the heat to a lower setting and add salsa, black beans, corn, chili powder, and cumin. Bring the mixture to a gentle simmer; let it cook for 5 minutes, allowing the flavors to meld together.
5
In a separate bowl, combine 2 cups of shredded pepper Jack cheese, ricotta cheese, chopped spinach, a beaten egg, salt, and pepper.
6
Place 6 corn tortillas at the bottom of your prepared baking dish. Add half of the vegetable mixture using a slotted spoon, followed by half of the cheese and spinach mixture. Add another layer of 6 tortillas and top with the remaining vegetables and remaining cheese mixture. Finish with a final layer of 6 tortillas.
7
Pour some enchilada sauce across the top and sprinkle with remaining pepper Jack cheese.
8
Bake your dish in the preheated oven for 45 minutes to 1 hour, or until the cheese is melted and bubbly.