On to tonight's dinner - I made a recipe for Mexican Lasagna. I was a little worried that the texture would be one Jeff would not like, but we were both pleasantly surprised that it did not turn to mush! White corn tortillas form the bottom layer with a pureed mixture of onions, black beans, smoky cumin, coriander, cilantro and tangy fresh lime juice spread on top. The next layer is a fresh vegetable sauté of onions, shredded carrots and zucchini. To spice up this layer, it is seasoned with chili powder, garlic, jalapeno and a spicy habanero-lime salsa. After repeating the layers, the top gets a generous shower of sharp white cheddar and the lasagna goes for a trip in the oven. Once the cheese is golden and gooey the dish is ready - but I would suggest you let this mixture sit for a few minutes as this will let everything relax and the slices will be more easily removed. The toasty corn flavor from the tortillas, the creamy bean layer and the light vegetables all mixed well. Spiciness from the jalapeno and salsa with the zesty lime juice gave this dish enough character to kept us reaching for the next forkful.