Veggie Mexican Lasagna is a delightful and hearty dish that brings together the flavors of Mexican cuisine in a traditional lasagna format. With layers of veggies, beans, and creamy sauce, this dish is perfect for vegetarians and anyone looking for a healthier twist on a classic recipe.
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Why make this recipe
This Veggie Mexican Lasagna is a great way to incorporate more vegetables into your diet while enjoying a delicious meal. It’s packed with nutrients, and the bold flavors from the spices and ingredients make it a satisfying choice. Plus, it’s easy to make ahead of time, making it a convenient option for busy weeknights or gatherings with family and friends.
How to make Veggie Mexican Lasagna
Ingredients:
- 2 tbsp oil
- 1/2 cup shallots (onions), diced
- 2 tsp garlic, minced
- 1/2 cup zucchini, diced
- 1/2 cup yellow squash, diced
- 1 cup black beans or kidney beans, boiled or canned
- 2/3 cup mixed color bell peppers, diced
- 1/2 cup corn, boiled or frozen
- 1 1/2 tbsp tomato paste
- 2 tsp taco seasoning
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- Salt, to taste
- 2 tsp hot sauce
- 2 tbsp water
- 2 tbsp cilantro with tender stems, finely chopped
- 2 tbsp butter
- 1 tbsp oil
- 3 1/2 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/4 cup spinach, chopped and tightly squeezed (frozen or blanched)
- 1/2 tsp salt, adjust to taste
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp shredded cheese (a mix of mozzarella and parmesan)
- 8 lasagna sheets, boiled following packet instructions and al dente (not mushy)
- 2 ½ – 3 cups marinara sauce (store-bought)
- 1 cup cheese (a mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
Directions:
Black Bean Filling:
- Heat oil in a pan over medium heat. Sauté the shallots and garlic until fragrant.
- Add zucchini, yellow squash, bell peppers, and corn. Cook until the vegetables are tender.
- Stir in the black beans, tomato paste, and all the seasonings. Mix well and cook for a few minutes. Set aside.
Bechamel Sauce (White Sauce):
- In another pan, melt butter with oil. Add flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until thickened.
- Add spinach, salt, sugar, black pepper, garlic powder, and shredded cheese. Mix until the cheese melts and the sauce is smooth.
Assembly:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce, followed by lasagna sheets.
- Add a layer of the black bean filling, then a layer of the white sauce. Repeat the layers until you reach the top.
- Finish with marinara sauce and a generous sprinkle of cheese on top.
- Bake for about 30-35 minutes until bubbly and golden.
Veggie Mexican Lasagna
A delightful and hearty dish that combines the flavors of Mexican cuisine in a traditional lasagna format, perfect for vegetarians.
- Total Time: 65 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp oil
- 1/2 cup shallots (onions), diced
- 2 tsp garlic, minced
- 1/2 cup zucchini, diced
- 1/2 cup yellow squash, diced
- 1 cup black beans or kidney beans, boiled or canned
- 2/3 cup mixed color bell peppers, diced
- 1/2 cup corn, boiled or frozen
- 1 1/2 tbsp tomato paste
- 2 tsp taco seasoning
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- Salt, to taste
- 2 tsp hot sauce
- 2 tbsp water
- 2 tbsp cilantro with tender stems, finely chopped
- 2 tbsp butter
- 1 tbsp oil
- 3 1/2 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/4 cup spinach, chopped (frozen or blanched)
- 1/2 tsp salt, adjust to taste
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp shredded cheese (mix of mozzarella and parmesan)
- 8 lasagna sheets, boiled
- 2 1/2 – 3 cups marinara sauce (store-bought)
- 1 cup cheese (mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
Instructions
- Heat oil in a pan over medium heat. Sauté the shallots and garlic until fragrant.
- Add zucchini, yellow squash, bell peppers, and corn. Cook until the vegetables are tender.
- Stir in black beans, tomato paste, and all the seasonings. Mix well and cook for a few minutes. Set aside.
- In another pan, melt butter with oil. Add flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until thickened.
- Add spinach, salt, sugar, black pepper, garlic powder, and shredded cheese. Mix until the cheese melts and the sauce is smooth.
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce, followed by lasagna sheets.
- Add a layer of the black bean filling, then a layer of the white sauce. Repeat the layers until you reach the top.
- Finish with marinara sauce and a generous sprinkle of cheese on top.
- Bake for about 30-35 minutes until bubbly and golden.
Notes
You can add jalapeños to the filling for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
How to serve Veggie Mexican Lasagna
Serve the Veggie Mexican Lasagna hot from the oven. You can garnish it with finely chopped green onions and fresh herbs for an extra pop of flavor. This dish pairs well with a simple salad or some fresh avocado slices.
How to store Veggie Mexican Lasagna
Store any leftover Veggie Mexican Lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, simply place it back in the oven or microwave until warmed through. You can also freeze individual portions for up to 3 months.
Tips
- Make sure not to overcook the lasagna sheets; they should be al dente before assembling.
- Feel free to use any combination of vegetables you have on hand or prefer. Spinach, mushrooms, and carrots are great options.
- For extra flavor, try adding some jalapeños or other spices to the black bean filling.
Variations
You can customize this Veggie Mexican Lasagna by adding protein, like grilled chicken or ground turkey, if desired. A vegan version can also be made by omitting the cheese or using plant-based cheese alternatives.
If you’re into mexican inspired casseroles, check out this Chicken Enchiladas recipe
FAQs
1. Can I make it ahead of time?
Yes, you can prepare the lasagna and assemble it a day before. Just cover it and keep it in the fridge. Bake it when you’re ready to serve.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free lasagna sheets and ensure your flour and sauces are gluten-free.
3. Can I use frozen vegetables?
Absolutely! Frozen vegetables work well in this recipe and can save you time during preparation.
Conclusion
Veggie Mexican Lasagna is a delicious and nutritious meal that everyone will enjoy. With its layers of flavor and colorful ingredients, it is sure to be a hit at your dining table. Give it a try and savor the delightful combination of Mexican flavors!
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