Southwestern Lasagna

Makes 6 servings


  • 1 Tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon paprika
  • 3/4 cup water
  • 1 can (6 oz.) tomato paste
  • 1/4 cup Savannah Bee Sourwood Honey
  • 1/4 cup fresh lime
  • 1 can (15 oz.) black beans, undrained
  • 1 can (12 oz.) vacuum packed whole kernel corn
  • 6 medium corn tortillas, cut in quarters
  • 1 package (15 oz.) part skim ricotta cheese
  • 1 can (7 oz.) whole green chiles, cut lengthwise into 1/2-inch strips
  • 1/2 cup (2 oz.) shredded Monterey Jack cheese

In a medium saucepan, heat oil over medium-high heat until hot; cook and stir onions and garlic 3 to 5 minutes or until onion is tender. Add chili powder and paprika; cook and stir 1 minute. Stir in water, tomato paste, honey and lime juice until well mixed. Stir in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes. Spoon 1/3 of sauce into 1-1/2 quart rectangular baking pan; arrange 1/2 of tortilla quarters evenly over sauce in pan. Spread with 1/2 of ricotta cheese and arrange 1/2 of green chile strips evenly over cheese. Repeat with 1/3 of sauce, remaining tortillas, ricotta cheese and green chilies. Spread remaining sauce evenly over top of lasagna; sprinkle evenly with shredded cheese. Bake at 350°F for 20 to 25 minutes or until heated.

Recipe courtesy of the National Honey Board.

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