vegetarian mexican lasagna recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best vegetarian mexican lasagna recipe

I’m so excited to share this vegetarian Mexican lasagna recipe with you. As a busy mom, I’m always on the lookout for delicious and healthy meals that my family will love. This recipe is a game-changer.

It’s a twist on the classic Italian lasagna, but with a flavorful Mexican flair that will transport your taste buds to the south of the border. The combination of tender spinach, creamy ricotta cheese, and rich tomato sauce is absolute perfection. And the best part?

It’s ridiculously easy to make and can be customized to suit any dietary needs or preferences. My kids devour this dish in seconds, and I love serving it at family gatherings because it’s always a crowd-pleaser. But what really sets this recipe apart is its incredible health benefits.

By using lean protein sources like black beans and roasted vegetables, we’re providing our bodies with essential fiber, vitamins, and minerals without sacrificing flavor or texture. Plus, the lasagna’s slow-cooked goodness makes it perfect for meal prep or leftovers – just reheat and serve! With this recipe, you’ll be serving up a culinary masterpiece that’s both nourishing and delectable.

So go ahead, give it a try, and get ready to fall in love with this vegetarian Mexican lasagna!

Vegetarian Mexican Lasagna

4.9 from 1274 votes

A hearty and flavorful vegetarian lasagna with Mexican-inspired flavors. Layers of tortillas, beans, corn, and cheese create a delicious and satisfying dish.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Tortillas

1 pack of corn tortillas
1 cup vegetable oil

For the Vegetable Filling

1 can black beans
1 can corn
1 onion
2 cloves garlic
1 bell pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

For the Cheese Sauce

1 cup vegetable broth
1 cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tbsp cornstarch

For the Topping

1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tbsp chopped cilantro
1/2 avocado, sliced

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large pan, heat olive oil over medium heat.
3Add onions and bell peppers, cook until softened and translucent.
4Add garlic and cook for an additional 1 minute.
5Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
6Cook for 1 minute.
7Add black beans and corn, stir well to combine.
8Cook for 5 minutes.
9Remove from heat and set aside.
10In a medium saucepan, combine vegetable broth, milk, and cornstarch.
11Whisk until smooth.
12Heat over medium heat, stirring constantly, until the mixture thickens.
13Add shredded cheddar and Monterey Jack cheeses, stir until melted and smooth.
14Remove from heat and set aside.
15In a large skillet, heat vegetable oil over medium-high heat.
16Fry each tortilla for about 10 seconds on each side until softened and pliable.
17Drain on paper towels.
18In a 9×13-inch baking dish, spread a thin layer of vegetable filling on the bottom.
19Place a layer of fried tortillas on top, overlapping slightly.
20Spread a layer of cheese sauce over the tortillas, followed by another layer of vegetable filling.
21Repeat layers, ending with a layer of cheese sauce on top.
22Sprinkle with remaining shredded cheddar and Monterey Jack cheeses.
23Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
24Remove from oven and let cool for 5 minutes before serving.
25Garnish with chopped cilantro and avocado slices.

🔧Equipment

Baking dish
Cutting board
Knife
Mixing bowls
Spatula
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 flour for a healthier option. You can also add other vegetables like zucchini or spinach for extra nutrition. For a spicier version, add diced jalapeños to the vegetable filling.

Watch Video Of How Vegetarian Mexican Lasagna Works

This vegetarian Mexican lasagna is an excellent choice for any occasion – whether you’re planning a family dinner or need a comforting meal after a long day.

Not only does it offer incredible health benefits through its rich flavor profile and nutritious ingredients, but it also provides an easy way to prepare meals in advance thanks to its versatility in reheating and freezing options.

❓ Frequently Asked Questions About Vegetarian Mexican Lasagna

Q: What makes this recipe so unique?

This vegetarian Mexican lasagna recipe stands out from traditional lasagna recipes by incorporating the bold flavors of Mexico, including cumin, chili powder, and lime juice.

Q: Can I use different types of cheese?

Of course! While I prefer using a blend of ricotta and queso fresco for its creamy texture and tangy flavor, you can experiment with other cheeses like mozzarella or feta to find your favorite combination.

Q: How do I store leftovers?

Store the lasagna in an airtight container in the refrigerator for up to three days or freeze it for up to two months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe gluten-free?

Absolutely! Simply replace traditional pasta with gluten-free corn tortillas or rice noodles to accommodate gluten intolerance or sensitivity.

Q: What about substitutions for black beans?

No problem! If you prefer not to use black beans or can’t find them in your local grocery store, feel free to substitute them with cooked pinto beans or chickpeas for added protein and fiber.

Similar Posts