the appetizer:

The New Lasagna Cookbook by restaurant owner and chef Maria Bruscino Sanchez, includes recipes like Lasagna Bolognese; Winter Lasagna; and Quick Black Bean Tortilla Lasagna.



Quick Black Bean Tortilla Lasagna

Serves 2 as a Main Dish or 4 as an Appetizer

Quick Black Bean Tortilla Lasagna


This lasagna is a quick way to satisfy a craving for Mexican flavors. It's a snap to prepare using store-bought salsa and black beans. It's a perfectly easy summer lunch served al fresco.


  • 2 cups tomato salsa


  • One 15-ounce can black beans, rinsed and drained
  • 1 cup shredded Cheddar


  • Four 7-inch flour tortillas


  • 2 tablespoons chopped cilantro
  • Salsa, sour cream, and guacamole for serving

1. Preheat oven to 375°F.

2. Spray a 9-inch baking dish with nonstick cooking spray.

Layer by Layer Assembly

3. Spread a thin layer of salsa on bottom of dish. Place one tortilla over salsa.

4. Top with one-third of the salsa, and a little less than one-third of the black beans and Cheddar.

5. Top with one tortilla.

6. Continue to layer with remaining beans, salsa, and Cheddar, using about 2 heaping tablespoons of each for each layer of filling. Repeat layers until all filling and tortillas are used up-four layers.

7. Cover top tortilla with a generous layer of salsa and Cheddar.


8. Bake, uncovered, for 45 to 50 minutes. Remove from the oven.

9. Using a large spatula, remove lasagna from the baking dish and place on a serving dish, if desired. Sprinkle with chopped cilantro.

10. Serve with additional salsa, sour cream, and guacamole.

  • from:
    The New Lasagna Cookbook
    A Crowd-Pleasing Collection of Recipes
    from Around the World for the Perfect One-Dish Meal
  • by Maria Bruscino Sanchez
  • St. Martin's Press 2008
  • Hardcover; $27.95
  • ISBN-10: 0312367821
  • ISBN-13: 978-0-312-36782-4
  • Recipe reprinted by permission.

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The New Lasagna Cookbook


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This page created January 2009


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