Mexi Blast Lasagna

If this picture does not make you want to run to the store and buy all the ingredients needed to make this tonight you may need to have your eyes checked.  This meatless Mexican lasagna is packed full of fresh veggies and then topped with cheese for a perfect combination of deliciousness.



Sauteed Corn:

Salsa Filling:

  • 2 roma tomatoes-seeded and diced

  • 2 bunches green onion-sliced into 1/8 inch slices

  • 1 red bell pepper-seeded and chopped

  • handful of cilantro-chopped

  • 1 pepper (chipotle or jalapeno)-diced

  • 1 can black beans-rinses and drained

  • 2 tablespoons lime juice


  • 1 package 8 inch flour tortillas

  • 1 can green salsa verde

  • shredded cheese (your choice)

Warm a large skillet on medium high heat and add a few tablespoons of oil.  Add the entire bag of still frozen corn and saute until cooked through.  Sprinkle with 2-3 tablespoons of Fresco Mexi Blast seasoning and stir well.  Pour into a large mixing bowl and allow to cool.

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Prepare the vegetable salsa filling by cleaning, chopping and dicing your vegetables listed above.  Combine your now cooled corn into the veggie salsa mix.

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Resist the urge to eat this with a must save the filling for the lasagna!

Now comes the fun part...layering it all to make a yummy lasagna.  Get out a 9 inch pie pan and smear generously with the salsa verde.  Place a tortilla on next and again smear with salsa verde.  Spoon on a layer of that yummy vegetable filling covering the entire tortilla.  Sprinkle with a handful of cheese.  Repeat with another tortilla, salsa verde, vegetable filling and cheese.  Next will be your third and final tortilla.  Again, smear this one with salsa verde and sprinkle with just a little more cheese.

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Bake in a 350 degree oven for 30 minutes.  Remove from over, cover with an excessive amount of cheese and cover with foil.  Stick back in the oven just long enough to melt the cheese and make everything nice and gooey.  (Oh, and if you are wondering if gooey is a technical definitely is.)

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