Tex-Mex Veg-Head Lasagna - $9.96 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 1 match is flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

olive oil drives this basket at $8.49, 21% of the total. The next biggest lines are cumin ($3.49) and corn tortillas ($2.69). $28.75 of the basket - 72% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• McCormick Ground Cumin · about 38 g left, $3.08 of value
• Kroger® Chili Powder Shaker · about 108 g left, $2.38 of value
• Fresh Jalapeno Peppers · about 429 g left, $1.88 of value
• Spinach · about 424 g left, $1.86 of value
• Vegetable Broth Fat Free - Simple Truth Organic - 32 Oz · about 787 ml left, $1.73 of value

“I was first inspired to make this recipe by my mom. She always tells us to add vegetables to everything we make and to experiment,” says Priya. “I love Tex-Mex food and also lasagna so we thought this was a good way to combine both. My mom also tells us to be flexible so we use canned or frozen vegetables if we're out of fresh. You can substitute any veggies and fruits you like. The possibilities are endless. My mom says not having or liking one ingredient is not an excuse to not try a recipe or to buy fast food!”

• 1 tablespoon olive oil
• 1/4 red onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 1 15-ounce can black beans, rinsed and drained
• 2 tomatoes, seeded and chopped
• 1/2 jalapeno, seeded and chopped
• 1/2 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon Mexican oregano or regular oregano
• 1 teaspoon freshly ground black pepper
• 1/2 cup vegetable stock or broth
• 1 8-ounce can tomato sauce
• 6 corn tortillas
• 2 corn cobs, kernels removed or 1 cup frozen corn
• 1/2 cup low-fat chedder or jack cheese
• 1 cup fresh spinach
• 1 large red or green bell pepper, seeded and chopped

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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