This vegetarian Freezer-Friendly Mexican Lasagna is delicious any way you slice it! It’s great the first day, fabulous as leftovers, and freezes easily for sketch-free fast food!
Recipe testing is pretty much my favorite thing in the world!
Other than zumba… and spinning.. and sleeping… eating… painting… and… I guess I have a lot of favorites!
Since my other half is often deployed overseas, the 2-4 serving meals that I typically post are consumed by yours truly alone. With the sheer number of dishes I whip up each week, the abundant leftovers will surely sprout legs and terrorize the neighborhood if I don’t find a way to keep them fresh and gloriously frozen for future faceplanting.
Freezer-Friendly Mexican Lasagna
This plate-licking remix of my mexican pizza lasagna and makes approximately 3 cups of yummy bean filling, you’ll only need around 2 cups for this recipe so freeze the leftover cup for easy tacos or nachos! While we’re at it, you could even pile it on top of a savory sweet potato *swoon*
When it comes time to reheat and plate your creation — pretty it up with a splash of color! Add diced tomatoes, jalapenos, green onions and all your favorite toppings. A dollop of sour cream or Greek yogurt takes this baby to the next level. Man I love this dish!
The fact that there’s a batch waiting for me in the freezer right now makes me ridiculously happy.
Hello TV dinner upgrade!
All of the convenience; none of the sketch!
Freezer-Friendly Mexican Lasagna
- 1/2-1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp salt plus a little extra to taste
- a pinch or two of red pepper flakes or cayenne pepper for heat-seekers
- Preheat oven to 350F.
- On the stove top, combine refried beans, black beans, and lentils in a pot or deep skillet on medium-low heat. I make my beans from scratch and divide them between the fridge and freezer for easy meals throughout the week. Feel free to follow suit or used canned when needed!
- Add seasoning blend [see recipe] and 1/2 cup enchilada sauce and stir.
- Taste and adjust seasonings as desired. My standard protocol is to dip a tortilla chip [or three!] in the pot and taste test. Yum!
- Next, rep a bake-able glass bowl or casserole dish with a thin layer of sauce to prevent sticking. With a tortilla in one hand an a butter knife in the other, spread a thick layer of beans onto the corn tortilla.
- Top with green salsa a drizzle of enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer. Feel free to cheese it up between layers if you're a fan.
- Repeat this step for the next two layers. This not only makes fabulous [freeze-able!] leftovers but is a great way to use up leftovers you may have creeping around in your fridge! Each layer will be more of the same until you reach the final tortilla.
- On top of your last later, drizzle enchilada sauce, taco sauce, and a nice thick layer of grated cheese. Add jalapenos too if you're feeling feisty!
- I typically bake the dish [20-30 minutes], snag a slice or two to devour immediately and freeze the leftovers. You can absolutely freeze the entire thing before baking though, and then just defrost for an easy dinner later on.
the moral of the story:
Cooking several meals at once and saving the leftovers to nosh all week [or month!] long is, without a doubt, the best strategy for me. Without Paul around to devour all my meals and experiments, its oh-so-easy to be lured into a life of cereal and PB+J. Having meals prepped ensures I’m eating healthy whole food based meals all week long!
So what’s your favorite freezer-friendly meal?
Do you pre-prep meals for the week?
If you get a chance to try this freezer-friendly mexican lasagna recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!