Fiesta Mexican Lasagna
By Amie H. from Ithaca City School District, Ithaca, NY.
Description
Fiesta Mexican Lasagna -- a main dish filled with comfort food goodness and hearty, healthful ingredients. Golden butternut squash, corn and peppers are roasted until the sweet, natural flavors caramelize together. The colorful vegetables are layered with crunchy corn chips, smooth organic black beans, flavorful cumin, oregano and lively salsa, all baked in an aromatic, savory casserole.
Nutrition Facts
Serving size: 1 cup
| Calories | 295 |
| From Fat | 23.9% |
| From Saturated Fat | 2.3% |
| From Sugar | 10.1% |
| Sodium | 510mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Vegetable Oil, Canola | 2 1/2 teaspoons | 5 Tablespoons |
| Peppers, sweet, green, raw, chopped | 1/4 cup | 2 cups/7.33 oz |
| Onions, fresh, chopped | 1 1/4 cup | 2 quarts + 2 cups/3 lbs |
| Corn, canned, whole-kernel, drained | 1 cup/5.75 oz | 1/2 gallon/2.9 lbs |
| Squash, Winter, Butternut or other varieties, cubed | 2 cups/14.5 oz | 1 gallon/3.5 lbs |
| Beans, Black, Mature Seeds, cooked, no salt | 3 cups/1 lb + 9.4 oz | 1 gallon + 2 quarts + 1 cup/9.5 lbs |
| Cumin, ground | 1/2 teaspoon | 5 1/2 teaspoons |
| Salt | 1/2 teaspoon | 1 Tablespoon |
| Oregano, ground | 3 teaspoons + 1/4 teaspoon | 1/2 cup + 4 teaspoons/1.5 oz |
| Garlic, granulated | 1/4 teaspoon | 4 teaspoons |
| Chili powder | 1/4 teaspoon | 4 teaspoons |
| Paprika | 1/4 teaspoon | 4 teaspoons |
| Spaghetti sauce | 1 1/4 cups/10 oz | 2 quarts + 2 cups/5 lbs |
| Salsa, tomato, canned | 3/4 cup/6 oz | 7 cups/3.5 lbs |
| tortillas, corn chips, unsalted | 1 quart + 1/3 cup/4 ounces | 3 gallons + 1 quart/3 lbs |
Preparation
Chop the green pepper and onions.
Combine peppers, 1/2 the onions, and corn in 1 Tablespoon of oil (1/2 teaspoon for 6 servings). Roast at 350 degrees uncovered for 20 minutes.
Peel and steam squash for 15 minutes or until tender.
Mash squash and add roasted vegetables. Add 4 teaspoons cumin (1/8 teaspoon for 6 servings) and 1/2 cup oregano (1 Tablespoon for 6 servings).
Saute remaining onions, remaining cumin, granulated garilc, chili powder, oregano, paprika, and salt until soft.
Combine with black beans in food processor until smooth.
Combine tomato sauce and salsa.
Layer sauce, chips, bean mixture, squash/vegetable filling, chips, beans, chips, then sauce.
Bake at 350 degrees for 40 minutes (30 mintues for 6 servings).
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