Stay-at-Home Vegetarian Mexican Lasagna

When it nears the end of the month, I have next to $0 in spending money left. Since I have a trip to Connecticut and New York planned this weekend for a friend's bachelorette party, I have to be even more strict on myself than usual when it comes to spending money. So, last week, Z and I opted to stay in for dinner and make a meal with ingredients we already had in our cabinets and refrigerators.The end result was one of Z's culinary masterpieces (with little help from me): Vegetarian Mexican Lasagna.

I can't even list out the ingredients and directions here on the blog, mainly because Z did most of the work (this is his recipe, after all). However, I wanted to share this meal with you all because we were able to make a delicious, satisfying, spicy meal without having to take a trip to the grocery store.

Basically, the "pasta" layers were organic tortillas, and between each layer was vegetarian refried beans from a can (that had been heated), cooked corn, crushed red pepper, and diced jalapenos. We also added some salsa and shredded jalapeno cheese to the top layer.

Just like regular lasagna, all we did was layer all of the ingredients and pop the casserole dish into the oven for 25 minutes or so. The dish came out bubbly, cheesy and ultra spicy - a perfect, comforting meal made without having to leave the house. On the side, we just had a simple salad with leftover arugula.

What meals have you made out of leftovers lately?

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