mexican lasagna vegetarian recipe

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The Best mexican lasagna vegetarian recipe

Mexican lasagna, also known as ‘lasagna de flor de calabacín,’ is a popular dish in Mexico that originated from the Italian immigrants who brought their culinary traditions to the country. The dish typically consists of layers of tortillas, cheese, and vegetables, which are then baked in the oven.

I first tried this recipe at a family gathering, and it was love at first bite. The combination of flavors and textures was unlike anything I had ever tasted before.

The tortillas added a nice crunch, while the cheese melted perfectly, and the vegetables added a burst of freshness. My kids loved it too, and they would always ask for seconds.

I’ve since made this recipe countless times for my family and friends, and it’s always a hit. The best part is that it’s incredibly easy to make and can be customized to suit any dietary needs.

I’ve even made it with gluten-free tortillas for my gluten-free friends. This recipe is perfect for any occasion, whether it’s a holiday dinner or a weeknight meal.

It’s also a great way to get your daily dose of vegetables in a delicious and satisfying way. I like to serve it with a side of Mexican street corn or a simple green salad for a well-rounded meal.

4.9 from 972 votes

This vegetarian Mexican lasagna is a hearty and flavorful dish. It features layers of tortillas, cheese, beans, and spicy sauce.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Lasagna

8 small corn tortillas

1 15-ounce can black beans, drained and rinsed

1 cup shredded Mexican cheese blend

1 cup shredded mozzarella cheese

1 cup corn kernels

1 small onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 tbsp olive oil

1 tbsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

salt and pepper to taste

1/2 cup chopped fresh cilantro, for garnish

For the Sauce

1 cup tomato sauce

1 cup salsa

1 cup vegetable broth

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 375°F.

2In a medium skillet, heat olive oil over medium heat.

3Add onion and jalapeño, sauté until softened and translucent, about 5 minutes.

4Add cumin, chili powder, and smoked paprika.

5Stir to combine and cook for an additional 1 minute.

6Add beans and corn, stir well and cook for 2 more minutes.

7Season with salt and pepper.

8Remove from heat and set aside.

9In a medium bowl, combine tomato sauce, salsa, vegetable broth, cumin, chili powder, smoked paprika, garlic powder, onion powder, and dried oregano.

10Stir well to combine.

11Season with salt and pepper.
Set aside.

12Spread a thin layer of the sauce mixture on the bottom of a 9×9-inch baking dish.

13Arrange a layer of tortillas on top of the sauce.

14Spread a third of the bean and corn mixture evenly over the tortillas.

15Sprinkle with a third of the Mexican cheese blend and a third of the mozzarella cheese.

16Repeat with two more layers of tortillas, bean and corn mixture, and cheeses.

17Pour the remaining sauce over the top layer of cheese.

18Cover the dish with aluminum foil and bake for 20 minutes.

19Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the top is lightly golden.

20Allow the lasagna to rest for 5 minutes before serving.

21Garnish with chopped cilantro.

🔧Equipment

Mixing bowl

Skillet

Baking dish

Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat tortillas for a healthier option. Add cooked vegetables like zucchini, bell peppers, or spinach to the bean and corn mixture for extra nutrition.

This Mexican lasagna recipe is always a good idea for any occasion, whether it’s a family gathering or a weeknight meal. It’s easy to make and customize to suit any dietary needs.

You can store leftovers in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating leftovers, simply cover the dish with foil and bake in the oven until hot through.

This recipe is perfect for potlucks or community events because it’s easy to transport and serves a crowd.

❓ Frequently Asked Questions About Mexican Lasagna Vegetarian

Q: What is Mexican lasagna?

Mexican lasagna is a casserole dish that consists of layers of tortillas, cheese, and vegetables, similar to traditional lasagna but with a Mexican twist.

Q: What are the ingredients in this recipe?

The ingredients include tortillas, cheese (such as queso fresco or Monterey Jack), vegetables (such as zucchini, bell peppers, and onions), and spices (such as cumin and chili powder).

Q: Can this recipe be made vegetarian?

Yes, this recipe can be easily adapted to be vegetarian by replacing the meat with additional vegetables or beans.

Q: How do you store leftover Mexican lasagna?

You can store leftover Mexican lasagna in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can you make Mexican lasagna ahead of time?

You can assemble the casserole up to 24 hours in advance, but it’s best to bake it just before serving for optimal flavor and texture.

mexican lasagna vegetarian recipe

The Best mexican lasagna vegetarian recipe