Certainly, everyone loves lasagna — I know it’s one of my favorites to make and eat and we probably don’t make it as much as we should. I don’t know anyone who doesn’t love a hot plate of cheesy lasagna, layered extra high and sprinkled with fresh mozzarella and a dash of parsley… Buca di Beppo has always been one of my favorite places to grab lasagna, theirs is absolutely amazing!
(But going there with 5 kids isn’t in the plans!)
This lasagna is a twist on that traditional classic… it’s not an Italian dish, but a Mexican Lasagna made with your favorite corn tortillas, refried beans and enchilada sauce.
Mi Ranchito makes some of our favorite organic corn tortillas (available at Whole Foods) — they have taco sliders (18 ct) and a regular size corn tortilla (12 ct) that are incredibly affordable.
Let’s talk about refried beans – they are such a staple in our Mexican household ~ we make ours quickly and easily nightly (yes, nightly!) in the Instant Pot. One cup of dry beans, to five cups of water, placed in the pot at 3 a.m. and the beans cook in just 45 minutes while we sleep away… Once they are done (less than an hour later), the pot switches to warm and keeps them nice and cozy until 7 a.m. when I pull open the lid, and throw the beans and a cup or so of the bean water in the blender. Salt and pepper are added and we have enough beans to satisfy a small Army.
Make this lasagna incredibly simple by using your own favorite canned beans along with your favorite enchilada sauce (homemade or canned). Layer the lasagna up quickly and easily in a glass baking dish and once done, top with fresh, shredded lettuce and diced tomatoes.
This cheesy Mexican Lasagna will be a hit with your kids, and will likely become part of your regular dinner rotation!