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Spicy Mexican Bean Lasagna

Not your traditional lasagna yet absolutely delicious. This recipe came about when my sister--in-law bought these Palmino, hearts of palm lasagna noodles and asked me for suggestions how to prepare them without the use of gluten and dairy. We were both pleased with this idea. Feel free to alter and or add more spices as desired.


I can Palmino Lasagna Noodles (made from hearts of palm)

1 can black beans (salt free)

1 can mixed chili beans (salt free) (Pinto beans can be used as alternative)

1 can vegan refried beans

1 small jar salsa

1 can Muir Glen salt free tomato sauce

1 bag frozen corn

1 T chili powder

1 small can chopped green chilies

1 sweet potato (cooked, remove skin)

2 T nutritional yeast (optional)


  1. Pre-heat oven to 350 degrees.

  2. Pour chopped green chilies, salsa and roasted tomatoes together in a bowl

  3. Drain the canned beans and mix them together in a second bowl

  4. Add the chili powder, sweet potato and corn to the bean mixture, mix well

  5. Put a thin layer of sauce in bottom of lasagna pan

  6. Layer the lasagna noodles on top of first layer of sauce and add additional sauce to cover noodles

  7. Spoon a thick amount (about and inch) of the bean/corn mixture on top. Add some sauce to cover

  8. Add another layer of noodles

  9. Add additional sauce

  10. Layer on the bean/ then top with the remaining sauce

  11. Sprinkle the nutritional yeast on top

  12. Bake for approximately 35 minutes

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