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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Mexican Lasagna

By Chef Linda

Paisanos, listen up: Lasagna is crossing the border into Mexico. A family favorite, Italian lasagna is typically layers of gooey cheese, tender noodles, and tomato sauce. Mexican Lasagna is what happens when two cultures collide. Made with layers of beans, salsa, vegetables, and tortillas, this flavorful, healthy, and compassionate approach to one of life's favorite comfort foods is perfect for family meals or pot luck get-togethers.

They key is in layering the flavors, as well as in creating layers of ingredients. Our beans have a kick to them, but right on top of them is a layer of sweet sautéed corn and zucchini to bring about balance. We don't add the same spices to each layer and the result is a complex dish that varies in intensity, flavor and texture. Feel free to make this recipe your own by substituting canned refried beans, jarred salsa, or other vegetables in place of corn and zucchini.

Ingredients

For the Bean Filling
 3 tablespoons olive oil, divided use
 1 small onion, chopped small, about 1/2 cup
 ½ teaspoon salt
 2 teaspoons chili powder
 1 teaspoon ground cumin
 ½ teaspoon crushed red chili flakes
 3 large cloves garlic, minced
 3 (15 ounce) cans black beans, rinsed and drained (you can mix black beans and kidney beans)
For the Vegetable Filling
 1 tablespoons olive oil
 2 cups frozen corn, thawed
 2 cups zucchini, chopped, 1/4-inch pieces
 1 teaspoon dried oregano
 Salt to taste
For the Salsa
 1 can (28 ounces) whole, peeled tomatoes
 ½ jalapeño pepper, seeds removed, (use more or less depending on how hot you like it) Handful of fresh cilantro leaves, stems removed
 2 large cloves garlic
 1 small onion, cut into large pieces
 Juice of one lime
 1 teaspoon of salt
 1 teaspoon of sugar
 2 teaspoons apple cider vinegar
 12 corn tortillas, (for a 9-inch by 12-inch baking dish)
 2 cups shredded vegan cheese (optional)

Directions

1

Preheat oven to 350ºF. To make the bean filling: In a medium pan over medium heat, warm oil then cook onion for 5 to 8 minutes, until it begins to soften. Sprinkle with salt and add spices, stirring frequently. Cook a minute or two longer, until spices become fragrant. Add garlic and beans and cook about 5 minutes longer while mashing beans with a fork or wooden spoon. Stir in a little water to thin. Turn off heat, remove from pan, and set aside. Quickly rinse the pan for the next step.

To make the vegetable filling: warm oil in the pan over medium heat and add corn, zucchini, oregano and salt. Cover and cook, stirring occasionally, for about 10 to 15 minutes until zucchini is very tender.

To make the salsa: place tomatoes, jalapeño, cilantro, garlic, onion, lime juice, salt, sugar, and vinegar in a food processor and pulse till combined but still a little bit chunky.

To assemble the lasagna: lightly oil the bottom and sides of a 9-inch by 12-inch baking dish. Spread a big spoonful of salsa on the bottom of the dish.

Layer tortillas so that they overlap slightly and the bottom of the dish is covered.

Spoon black bean mixture over the tortillas.

Then spoon on the corn and zucchini.

Spoon salsa over vegetable layer then cheese. Place tortillas on top, then spread remaining salsa on the top and sprinkle on more cheese. Bake for about 25 to 30 minutes, or the cheese has melted. Remove from oven and let stand for about 5 minutes. Slice into squares and serve.

Notes

Mexican Lasagna
IngredientsDirections

Mexican Lasagna

DifficultyModerateCook Time30 mins
YIELDS
8 to 10 servings

INGREDIENTS

For the Bean Filling
 3 tablespoons olive oil, divided use
 1 small onion, chopped small, about 1/2 cup
 ½ teaspoon salt
 2 teaspoons chili powder
 1 teaspoon ground cumin
 ½ teaspoon crushed red chili flakes
 3 large cloves garlic, minced
 3 (15 ounce) cans black beans, rinsed and drained (you can mix black beans and kidney beans)
For the Vegetable Filling
 1 tablespoons olive oil
 2 cups frozen corn, thawed
 2 cups zucchini, chopped, 1/4-inch pieces
 1 teaspoon dried oregano
 Salt to taste
For the Salsa
 1 can (28 ounces) whole, peeled tomatoes
 ½ jalapeño pepper, seeds removed, (use more or less depending on how hot you like it) Handful of fresh cilantro leaves, stems removed
 2 large cloves garlic
 1 small onion, cut into large pieces
 Juice of one lime
 1 teaspoon of salt
 1 teaspoon of sugar
 2 teaspoons apple cider vinegar
 12 corn tortillas, (for a 9-inch by 12-inch baking dish)
 2 cups shredded vegan cheese (optional)

DIRECTIONS

1

Preheat oven to 350ºF. To make the bean filling: In a medium pan over medium heat, warm oil then cook onion for 5 to 8 minutes, until it begins to soften. Sprinkle with salt and add spices, stirring frequently. Cook a minute or two longer, until spices become fragrant. Add garlic and beans and cook about 5 minutes longer while mashing beans with a fork or wooden spoon. Stir in a little water to thin. Turn off heat, remove from pan, and set aside. Quickly rinse the pan for the next step.

To make the vegetable filling: warm oil in the pan over medium heat and add corn, zucchini, oregano and salt. Cover and cook, stirring occasionally, for about 10 to 15 minutes until zucchini is very tender.

To make the salsa: place tomatoes, jalapeño, cilantro, garlic, onion, lime juice, salt, sugar, and vinegar in a food processor and pulse till combined but still a little bit chunky.

To assemble the lasagna: lightly oil the bottom and sides of a 9-inch by 12-inch baking dish. Spread a big spoonful of salsa on the bottom of the dish.

Layer tortillas so that they overlap slightly and the bottom of the dish is covered.

Spoon black bean mixture over the tortillas.

Then spoon on the corn and zucchini.

Spoon salsa over vegetable layer then cheese. Place tortillas on top, then spread remaining salsa on the top and sprinkle on more cheese. Bake for about 25 to 30 minutes, or the cheese has melted. Remove from oven and let stand for about 5 minutes. Slice into squares and serve.

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