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blenditarian mexican lasagne

Mexican Lasagna

This recipe uses The Blend mushroom/ground beef mixture.
Course Main Course
Cuisine Mexican


For Mexican Mushroom-Beef Blend:

  • 1 medium yellow onion
  • 8 oz fresh button or cremini mushrooms
  • 1 lb ground beef
  • 1 Tbsp olive oil
  • 2 cans black beans, drained
  • 1 pkg taco seasoning mix
  • 1 can crushed tomatoes
  • 1 can yellow kernel corn, drained

For Lasagna:

  • non-stick cooking spray
  • 16 corn tortillas
  • 1 c shredded Mexican cheese blend
  • sour cream (optional)
  • chopped cilantro (optional)
  • salsa (optional)


For the Mexican Mushroom-Beef Blend:

  • In food processor, pulse onion and mushrooms to coarse texture. (Or chop with knife.) Set aside.
    Chop mushrooms to consistency of ground beef with a knife or food processor
  • In large frying pan, brown ground beef. Drain fat. Set aside.
  • In same frying pan, heat oil. Add mushroom mixture and sauté 3-4 minutes, or until most moisture has been released.
    cook mushrooms with spices
  • Add black beans and mix. Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

For Lasagna:

  • Heat oven to 350 F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. 
  • Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
  • Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.
Keyword blenditarian