Lasagna is truly tasty any time of year.

Below freezing? A piping hot plate of cheesy lasagna is exactly what I need.

A nice and sweaty (though rare) 93 degrees? A piping hot plate of cheesy lasagna is still, exactly what I need.

Or want.

Agua is probably the only thing anyone needs at that temperature.

And maybe a refreshing blended adult beverage?

Of course.

That right there is not even a valid question.

Even though a “traditional” Italian-style lasagna is always welcome over here, sometimes I crave something a little different.

Southwestern lasagna anyone?

I first enjoyed a similar lasagna at a family friend’s house eons ago.

My mom was able to get her hands on the recipe.

(Yep, a recipe on actual paper.)

And I’ve enjoyed this cheesy, beany, spicy, somewhat healthy, bubbly baked dish ever since.

With a few tweaks here and there.

Because I have a hard time leaving well enough alone.

But here it is! No more tweaking necessary.

The filling includes sauteed yellow onion, green and red bell peppers, minced garlic, juicy vine tomatoes, earthy ground cumin, citrusy ground coriander, spicy jalapenos, black beans for some protein, light sour cream, an egg to help bind it all together, plus some fresh cilantro. Layer this flavorful filling with whole wheat lasanga noodles, salsa and reduced fat Monterey Jack before popping it in the oven and achieving bubbly, cheesy wonderfulness. Don’t forget to serve the lasagna with cooling avocado or guac, and more fresh cilantro to garnish.

P.S. If you’re really trying to go all crazy, serve this mouthwatering lasagna with tortilla chips!

P.P.S. Use gluten-free pasta if you’re the gluten-free sort.

P.P.P.S. If you’re the type to break a sweat just thinking about “spicy”, leave out the damn jalapenos. But why would you want to do that? The salsa you use is the main heat factor here. (I went for “mild” because my sister is all anti-spice, but I selfishly regretted that decision after the first bite.)