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Mexican Lasagna

Print Recipe
Prep Time 1 hour
Cook Time 50 minutes
Servings 6

Equipment

  • Baking Dish
  • Wide Pan
  • Sauce Pan

Ingredients

Green Tomatillo Sauce

  • 5 tomatillos quartered
  • 3 cloves garlic smashed
  • ½ onion roughly chopped
  • 2 jalapeños roughly chopped
  • 2 cups vegetable broth
  • ½ tablespoon salt salt according to your broth — some are saltier than others
  • 1 bunch cilantro
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil I use avocado
  • Juice of 1 lime

Filling

  • 1 Jar red enchilada sauce (I use the one from Trader Joe's)
  • 3 cloves garlic minced
  • ¾ red bell pepper finely chopped
  • ¾ yellow bell pepper finely chopped
  • ½ medium onion finely chopped
  • 1 jalapeño finely chopped
  • 1½ cups cooked black beans
  • 2 tablespoons neutral oil I use avocado
  • ½ tablespoon salt salt to taste

For the Lasagna

  • 20 flour tortillas
  • 3 cups cups colby jack cheese shredded
  • Green onions sliced (for serving)
  • Salsa and sour cream optional, for serving

Instructions

Make the Green Sauce

  • In a large pan, add the oil over medium heat. Add the onions, jalapeños, and tomatillos. Let them cook, stirring occasionally, until the onions start to brown. Add the garlic, salt, and pepper, and let everything get some good color on it. This step deepens the flavor of everything and is absolutely worth the patience.
  • Pour in the vegetable broth and let it all simmer for about 20 minutes. You want the tomatillos to break down and everything to meld together.
  • Let the mixture cool slightly, then transfer to a blender. Add the cilantro and squeeze in the juice of one lime. Blend until smooth and set aside.

Make the Filling

  • In a large, wide pan, add the oil and let it get hot, then lower to medium heat. Add the onion, red pepper, yellow pepper, and jalapeño. Cook for 4–5 minutes until they start to soften.
  • Add the garlic and let everything cook until soft and fragrant. Pour in the enchilada sauce and simmer for about a minute. Add the black beans (if using canned, rinse them first) and salt. Stir everything together and remove from heat.

Assemble and Bake

  • Preheat your oven to 350°F.
  • Lightly oil the bottom of your baking pan (or use cooking spray). I use two square pans, but one large rectangular pan works just as well.
  • Start layering: tortillas on the bottom, then a layer of filling, then cheese. Repeat until you've used everything up. On the final layer, spoon the green tomatillo sauce over the top and finish with a generous layer of cheese.
  • Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and starting to brown.
  • Let it cool for about 10 minutes before cutting — this is important, it needs time to set so it holds together. Top with sliced green onions, and serve with salsa and sour cream on the side.