Mexican Lasagna

Ingredients

• to taste avocado oil
• 1 cup onion, diced
• 1 lb ground beef (I used 85/15 ratio)
• to taste salt
• to taste black pepper
• 1½ tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp oregano
• 4 clove garlic
• 3 tbsp green chiles, diced (I used hot, but feel free to use mild)
• 2 tbsp tomato paste
• 2 14.5 oz cans fire-roasted tomatoes, crushed, roasted
• 2 tbsp cilantro, chopped
• 12 lasagna noodles
• 1 15 oz can black beans
• 1 15 oz can canned Mexican corn
• 4 cup Mexican cheese blend, shredded
• 1 tbsp green onions, chopped

Steps

1. Preheat oven to 350°, and prepare a large casserole or baking dish
2. Place a large skillet or saute pan over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once hot, add in the onion, and saute for several minutes until it begins to become softened
3. Crumble in the ground beef, breaking it up with a spatula or a wooden spoon, and stir it into the onions to cook for a few minutes; once the meat is no longer pink, add in a couple of good pinches of salt and pepper, plus the cumin, coriander, chili powder, and oregano, and stir to incorporate
4. Stir in the garlic and the diced chilies, and once the garlic becomes aromatic, add in the tomato paste, and stir to combine, cooking the paste for about 30 seconds -1 minute
5. Add in the fire-roasted tomatoes with their juice, stir, and allow the sauce to very gently simmer for about 5-10 minutes
6. While the sauce simmers, boil your lasagna noodles according to package instructions
7. Finish the sauce by adding in the chopped cilantro, and taste to make sure you have enough salt/pepper
8. To assemble the lasagna, add a little of the sauce to the bottom of your baking or casserole dish, then place 4 cooked lasagna noodles on the bottom
9. Next, add a bit more sauce, then about half of the black beans and the corn, followed by about a cup's worth of the cheese do another layer the same way
10. Layer on the third (and final) layer of lasagna noodles, then the rest of the sauce, followed by the remaining 2 cups of cheese, and place into the oven to bake for about 20-25 minutes, or until the cheese is melted and gooey
11. Finish the lasagna with a sprinkle of green onion, plus a few cilantro leaves, and serve