Mexi Corn Lasagna
Discover the bold, comforting flavors of Mexi Corn Lasagna, a creative twist on classic Italian comfort food with a zesty Mexican flair. This layered masterpiece combines tender lasagna noodles with a hearty filling of seasoned ground beef, fire-roasted tomatoes, black beans, and sweet corn, all brought to life with a packet of taco seasoning and your favorite salsa. Creamy ricotta cheese and a melty blend of Mexican and mozzarella cheeses add irresistible layers of richness, while optional fresh cilantro provides a vibrant finishing touch. Perfect for weeknight dinners or casual gatherings, this easy-to-make dish bakes to perfection in under an hour and serves up six hearty portions. Whether you’re craving a flavorful fusion of cuisines or a new spin on lasagna night, Mexi Corn Lasagna is sure to impress!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 14.5 ounces canned fire-roasted diced tomatoes
- 15 ounces, rinsed and drained canned black beans
- 2 cups frozen corn kernels
- 1 packet taco seasoning
- 1 cup salsa (mild, medium, or hot)
- 1.5 cups ricotta cheese
- 2 cups shredded Mexican cheese blend
- 1 cup shredded mozzarella cheese
- 0.25 cup, chopped (optional) cilantro
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. Add minced garlic and cook for 1 more minute.
Add ground beef to the skillet. Cook until browned, breaking the meat apart with a spoon, about 5-7 minutes. Drain any excess grease.
Stir in taco seasoning, fire-roasted diced tomatoes, black beans, frozen corn, and salsa. Simmer for 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
In a medium bowl, mix ricotta cheese with 1 cup of the shredded Mexican cheese blend.
Spread a thin layer of the beef mixture on the bottom of a 9x13-inch baking dish.
Add a layer of lasagna noodles over the beef mixture, followed by a layer of the ricotta cheese mixture, then another layer of the beef mixture. Repeat layers, ending with a beef mixture layer on top.
Sprinkle the remaining 1 cup of Mexican cheese blend and the shredded mozzarella cheese over the top layer.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.
Remove from oven and let stand for 10 minutes before slicing. Garnish with chopped cilantro, if desired, and serve.
Nutrition Facts
Calories |
7524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.1 g | 423% | |
| Saturated Fat | 159.9 g | 800% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 15624 mg | 679% | |
| Total Carbohydrate | 792.3 g | 288% | |
| Dietary Fiber | 93.8 g | 335% | |
| Total Sugars | 79.6 g | ||
| Protein | 409.1 g | 818% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 6278 mg | 483% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 7575 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
