Mexican Lasagna | A Meatless Monday Recipe


Meatless-Lasagna

Thanks to the great Giant Eagle Unadvertised deal on Ricotta Cheese, I have been making many different lasagna recipes lately.  The latest was a vegetarian meal too and used some zucchinis I got at Aldi a while ago that were about to go bad.

I based the recipe on a Mexican Turkey “Lasagna” recipe I found in a cookbook called $3 Meals I picked up at Half Price Bookstore.  Realistically, I think the meal cost a bit more then $3, but still very frugal.

Although it’s not a 30 minute meal like many of my Meatless Meals, it works pretty well for busy school nights because you can prepare it early in the day (or even the day before) and store in the refrigerator until 45 minutes before you are ready to eat.

Mexican Lasagna
 
Prep time
Cook time
Total time
 
Frugal Vegetarian One Dish Meal. Take Ricotta Cheese a different direction with this Mexican Lasagna
Author:
Recipe type: Vegetarian
Cuisine: Mexican
Serves: 8
Ingredients
  • 3 TBSP Olive Oil
  • 1 Large Onion, peeled and diced
  • 2 TSp Minced Garlic
  • 3 Small Zucchini Washed and Diced
  • 1 TBSP CHili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 14.5 oz can diced tomatoes (drained)
  • 8 oz Tomato Sauce
  • 15 oz Can Chili Beans, rinsed and drained
  • 1½ cups Riccotta Cheese
  • 2 Large eggs (lightly beaten)
  • 4 oz can Diced Mild Green Chilis
  • 12 Corn Tortillas
  • 8 oz package Mozarella Cheese
Instructions
  1. Preheat oven to 375 degrees and grease 9x13 inch baking dish
  2. Heat oil in skillet over medium-high heat. Add Zucchini, Garlic, Onion and cook. Stir frequently for about 3 to 5 minutes until zucchini softened and onion translucent.
  3. Add Tomatoes, Tomato Sauce, Beans and spices.
  4. Bring to boil and simmer 2 minutes
  5. Season with salt and pepper for taste
  6. In seperate bowl combine ricotta, eggs, and chiles. Stir.
  7. Put ½ of Zucchini mixture in the bottom of the prepared pan. Top with 6 tortillas. Overlap them to cover filling.
  8. Spread all of the Cheese mixture on top and place ½ of mozzarella cheese on top.
  9. Top with next layer of tortillas.
  10. Spread remaining zucchini tomato mixture on top.
  11. Top with remaining mozzarella cheese.
  12. Cover pan with aluminum foil and bake for 15 minutes.
  13. Uncover and cook for additional 20 minutes until bubbly with melted cheese. Allow to sit for 5 minutes and serve.
 

Here’s  the breakdown of the costs.  If I marked it with a * I used the Aldi Stock-Up Price List Price.  Otherwise, it’s the price I got at GIant Eagle with a deal and coupon.

Diced Tomatoes 59 cents*
Tomato Sauce 25 cents*
Chili Beans 59 cents*
Ricotta Cheese – 1/2 of the 32 oz container or $1.25
3 Small Zucchini $1
2 Eggs – 42 cents*
Green Chiles – 92¢ with this Coupon Deal
Mozzarella Cheese $1.67
Spices and Oil 15¢ (estimate using Aldi Spices*)

So the total cost was $6.84.  Not $3, but at under $1 per person, it was a pretty frugal meal.

Not only that, but it was also very tasty.

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