Fiesta Mexican Lasagna USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
This main dish is filled with hearty, healthy ingredients. It’s colorful vegetables are layered with crunchy tortilla chips, smooth black beans, flavorful cumin, oregano, and lively salsa, and baked to perfection as an aromatic, savory casserole.
One piece provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.
Legume as Vegetable: 1 cup vegetable and ¾ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
4 from 2 votes

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • Preheat oven to 350 °F.
  • Divide chips evenly into three bowls (about 22 chips per bowl). Crumble one bowl of chips and reserve remaining two bowls of whole chips for use during the layering process.
  • In a medium mixing bowl, combine canola oil, green pepper, corn, and ½ cup of onions, reserving other half of onions for step 6. Toss to evenly coat with oil. Transfer vegetables to a large baking sheet. Roast uncovered at 350 °F for 15 minutes or until vegetables are slightly brown around the edges.
  • Steam squash in a steam basket over high heat for 15 minutes or until soft. Place squash in a large mixing bowl and mash until smooth.
  • Add roasted vegetables to squash. Mix well. Add ¼ teaspoon oregano and ¼ teaspoon cumin, reserving remaining spices for step 6. Mix well and set aside.
  • In a medium skillet coated with nonstick cooking spray, cook remaining onions, cumin, and oregano with garlic, chili powder, paprika, and salt over medium heat for 5 minutes or until the onions become translucent and soft.
  • Purée cooked onions and black beans in a food processor or blender until smooth. If needed, add 1-2 tablespoons of water to make the purée smoother.
  • To make the sauce, combine spaghetti sauce and salsa in a bowl and set aside.
  • Layer ingredients in an 8” x 8” nonstick baking pan sprayed with nonstick spray.
    a. 1 cup sauce
    b. Bowl of whole chips (about 22 whole chips)
    c. 1¼ cups bean mixture (a rubber spatula dipped in water helps to spread the mixture evenly)
    d. 1⅛ cups squash/vegetable mixture
    e. Bowl of whole chips (about 22 whole chips)
    f. 1¼ cups bean mixture
    g. 1⅛ cups squash/vegetable mixture
    h. 1¼ cups sauce
    i. Bowl of crumbled chips
  • Cover with aluminum foil and bake at 350 °F for 30 minutes until thoroughly heated.
  • Remove from oven. Uncover and allow to rest for 15 minutes before serving.
  • Cut into six even portions.
    Serve hot.


Nutrition Facts
Fiesta Mexican Lasagna USDA Recipe for Family Child Care
Amount Per Serving 1 piece
Calories 264 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 425mg18%
Total Carbohydrate 52g17%
Dietary Fiber 9g38%
Protein 9g18%
Vitamin A 3769IU75%
Vitamin C 16mg19%
Calcium 120mg12%
Iron 2mg11%
*Marketing Guide
Yield / Volume