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Delicious Veggie Mexican Lasagna layered with fresh vegetables and cheese

Veggie Mexican Lasagna

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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

Scale
  • 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

  1. Heat oil in a pan over medium heat. Sauté the shallots and garlic until fragrant.
  2. Add zucchini, yellow squash, bell peppers, and corn. Cook until the vegetables are tender.
  3. Stir in black beans, tomato paste, and all the seasonings. Mix well and cook for a few minutes. Set aside.
  4. In another pan, melt butter with oil. Add flour and cook for 1-2 minutes to make a roux.
  5. Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until thickened.
  6. Add spinach, salt, sugar, black pepper, garlic powder, and shredded cheese. Mix until the cheese melts and the sauce is smooth.
  7. Preheat your oven to 375°F (190°C).
  8. In a baking dish, spread a layer of marinara sauce, followed by lasagna sheets.
  9. Add a layer of the black bean filling, then a layer of the white sauce. Repeat the layers until you reach the top.
  10. Finish with marinara sauce and a generous sprinkle of cheese on top.
  11. Bake for about 30-35 minutes until bubbly and golden.

Notes

You can add jalapeños to the filling for extra flavor.

  • Author: homelytasty
  • 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

Find it online: https://homelytasty.com/veggie-mexican-lasagna/