Ingredients

Scale

(Serves 8)

Meat layer:

1½ lbs ground beef or turkey (you love high-protein!)
1 small onion, diced
2 garlic cloves, minced
1 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
Salt & black pepper
1 (15 oz) can no-salt-added diced tomatoes
1 (8 oz) can tomato sauce

Veggie layers:

6–8 corn tortillas (or low-carb tortillas—you love this!)
1 cup corn kernels (fresh or fire-roasted—you love smoky depth!)
1 (15 oz) can no-salt-added black beans, rinsed & drained

Cheese layers:

2½ cups shredded Mexican blend or Monterey Jack cheese
Optional: ½ cup crumbled queso fresco or cotija

Toppings:

Fresh cilantro
Lime wedges (you love citrus!)
Optional: Avocado slices, sour cream, or Greek yogurt

Instructions

1. Brown meat & sauce:

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
In a large skillet, cook beef over medium heat until browned. Drain fat.
Add onion; cook 3–4 minutes until soft. Stir in garlic and spices; cook 30 seconds more.
Add diced tomatoes and tomato sauce; simmer 5 minutes.

2. Assemble lasagna:

Layer 1: Spread ¾ cup meat sauce in dish.
Layer 2: Top with 3–4 tortillas (break to fit).
Layer 3: Spread ⅓ black beans + ⅓ corn + ¾ cup cheese.
Repeat: Meat sauce → tortillas → beans/corn/cheese → meat sauce → tortillas → remaining beans/corn.
Top: Remaining meat sauce + all remaining cheese.

3. Bake:

Cover with foil; bake 25 minutes. Uncover; bake 10–15 minutes until bubbly and golden.

4. Serve:

Rest 10 minutes. Garnish with cilantro, lime, and optional toppings.

💡 Pro Tips for Perfection:
✅ Use corn tortillas—they soften perfectly without pre-cooking.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added tomatoes/beans + skip added salt
→ Boost umami with extra cumin and smoked paprika
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to meat sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip tortillas—layer meat/beans/corn directly
→ Net carbs drop from 24g → 10g/serving
✅ High-protein boost (you love this!):
→ Greek yogurt topping adds +8g protein
→ Add hemp seeds to bean layer (+5g protein)
✅ Make ahead:
→ Assemble unbaked lasagna; refrigerate 24 hours (add 10 min to bake time)
→ Fully baked lasagna freezes 3 months (thaw overnight; reheat covered at 350°F for 40 min)

Prep Time & Nutrition (per serving):