Bean & Veggie Red Enchilada Lasagna

Directions

1. Preheat oven to 375 degrees. Coat a 9-x-9-inch baking dish or square casserole dish with a light layer of cooking oil.
2. In a large skillet over medium-high heat, heat olive oil and add onion, red pepper and minced garlic. Sauté for 5 to 7 minutes, stirring frequently. Stir in salt and pepper.
3. Add beans, stirring to combine, then add minced onion, garlic powder, paprika and taco seasoning. Cook for 30 seconds to 1 minute, until fragrant.
4. Stir in crushed tomatoes and water. Reduce heat to medium-low and simmer, uncovered, for 10 to 15 minutes to meld flavors and reduce to chili-like thickness. Remove from heat.
5. Assemble the lasagna:
   • Spread half of the enchilada sauce over bottom of pan.
   • Lay one tortilla over sauce.
   • Sprinkle ¼ cup cheese over tortilla, spread one-third of filling over cheese, then sprinkle on another ¼ cup cheese. Top with another tortilla.
   • Repeat the sequence two more times, finishing with the fourth tortilla.
   • Top with remaining enchilada sauce and remaining cheese.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 to 20 minutes, until cheese is golden, melted and bubbling.
7. Remove from oven and allow to rest for 5 to 10 minutes. Serve topped with cilantro, sour cream and chopped tomatoes.

 

 

RECIPE TIPS:

Make sure to let the baked lasagna rest for 5 to 10 minutes before serving, as this helps the layers stay together when slicing.

If you end up with leftover filling, freeze and enjoy at a later date.

Want to meal prep this recipe? Make the entire lasagna ahead of time and refrigerate overnight. Add 15 to 20 minutes to baking time.

For a less hot-spicy version, try our Southwest (milder) or Mild Taco (mildest) Seasoning Mix.