We were astounded by how filling it was, and when we thought about it, it made sense - tortillas, mushrooms, beans, cheese...it's starchy, hearty stuff! We paired the lasagna with some simple salad that Michelle made, consisting of baby arugula, tomatoes, cucumbers, blue cheese and craisins. Together, it was perfection. Hope you get to enjoy it today.
Veggie Mexican Lasagna - Courtesy of Martha Stewart Everyday Food Magazine, January/February 2011 issue
Ingredients (serves 4)
2 tsp extra virgin olive oil (we used regular olive oil and it was just fine)
3/4 lb cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 tsp cayenne pepper
Coarse salt and ground pepper
Cooked black beans or 1 can of black beans, rinsed and drained
8 corn tortillas, warmed and halved (we used whole wheat tortillas that Kimberly contributed - thank you!)
2 cups of salsa (we used peach/mango salsa, which was sweet and delicious)
1 1/4 cups of shredded Monterey Jack cheese (4 oz) - we used a Mexican cheese blend, but you can really use any cheese of your choice
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup of salsa, then sprinkle with one-third of the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.