This lasagne is a delicious meatless dish. It's not the usual Italian-inspired lasagne, but one with an American Southwest twist. Vegetarians will adore this recipe! This lasagne can be frozen unbaked and kept for up to a month. Simply thaw in fridge overnight and bake as stated in the recipe.
A lovely variation of lasagne - easy to prepare and extremely tasty. I used fresh lasagne sheets which made it a little sloppy, but this did not detract from the taste - will definitely make again - 24 Jan 2011
It is extremely tasty. My only comment is the cheese sauce, which didn't stay smooth during cooking, so the final dish didn't look great, but tasted good. In future, I'd probably make a proper bechamel cheese sauce and use that instead. - 28 Aug 2013
This turned out well after a little doctoring. First I used regular burrito sized tortillas, like someone mentioned, I didn’t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture, which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn’t use the salsa, because it was already pretty wet, but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic, lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers, I didn’t cook the rice all the way so that it could absorb some of the liquid. - 11 Jan 2006 (Review from Allrecipes US | Canada)