Friday, September 21

Burrito Lasagna - Solar Baked

One of my favorite food bloggers created a burrito lasagna. I'm going to keep looking for her and give you a link; but, as soon as I read her post, I knew I couldn't wait to try my own solar version. This turned out even better than I expected, so I'm going to share what I used in my recipe and then you'll be able to compare them when I find her. Aaarrrgghhhh! This is a wonderful alternative to regular lasagnas and something I'm sure you and your family will love and enjoy over and over, again. Totally unexpected and an instant keeper. NOTE: Tada! I found it. Mexican Lasagna at Sugar & Spice by Celeste! Check it out. She uses tortillas instead of lasagna noodles.

Burrito Lasagna
Lasagna noodles for three layers, precooked to just under al dente.
1 cup kernel corn
10oz pre-cooked pinto beans, or 1- 10oz. can
1 T olive oil
1 medium onion, chopped
4 banana peppers, chopped
2 poblano peppers, chopped
1/8 tsp chipotle pepper
1/8 tsp stevia
1/2 tsp salt
1/8 tsp black pepper
3/4 cup tomato sauce
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese

Preheat solar oven to 225°F                        Lasagna pan, lined with tin foil.

Prepare lasagna noodles per instructions on package. Let cool. Beans will have to be ready for a final cooking stage, so either cook the day before or used canned pinto beans. Sauté onions and peppers in olive oil. One layer of noodles on bottom of pan, then, beans, corn, onion-pepper mixture;

tomato sauce mixed with chipotle pepper, stevia, salt and pepper; spread with 1/2 of cheddar cheese; repeat layers; top with layer of noodles and mixture of mozzarella and Parmesan cheeses.

Cover with foil and bake in solar oven for approximately 1.5 to 2 hours. Remove cover and continue to bake until cheese has browned slightly and knife inserted in center comes out clean.

 Serve with crusty bread and your favorite wine. Enjoy your Mexican-Italian meal!

I made the beans the day before and had tripled the recipe so that I would have enough to dehydrate for later meals. While you don't have to precook most foods to dehydrate, they will rehydrate faster if you do and it makes them so much more convenient for folks who like to camp and want a quick meal. 

I don't know if this combination has intrigued you. I hope so because this is so close to a burrito and a delicious surprise for those expecting standard lasagna! I suppose you could use corn tortillas between layers but the noodles are a great change and well worth the doing. Let me know if you try it and I'll keep looking for the original poster.



  1. This looks and sounds delicious! Thank you for sharing the recipe.

    1. If you try this, you're going to wonder why it took you so long. And, unlike some vegetarian lasagnas, you're not hungry again in a couple of hours because of the protein in the beans. Thanks for stopping by, Jules. Always good to see you.

  2. Sharlene, just when I thought there couldn't be anymore lasagna recipes, you share these wonderful burrito version! It looks filling and yummy! :)

    1. Who even knew there was such a thing as a burrito lasagna! I'm so glad I was able to track down Celeste's blog. I'm so late in getting back to you, have you had a chance to try it?

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