This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.
If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.
Don't turn up your nose, give them a chance, it will surprise you.
I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.
I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.
But let's not delay and come to the recipe for my Mexican lasagna.
ingredients for 2 people
- 8 sheets of fresh egg lasagna
- 250 g of cooked black beans
- 150 ml of tomato sauce
- 2 tablespoons of Mexican salsa
- 1 teaspoon of Mexican spices *
- 1/2 red onion
- 1 clove of garlic
- 200 ml of bechamel
- 150 g of ceddar
- Salt and Pepper To Taste
- olive oil to taste
- parsley to taste
- fresh cherry tomatoes to taste
HOW TO PREPARE MEXICAN LASAGNA
First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.
Meanwhile, I heated the oven to 200 °, static.
I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.
15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.