Veg Mexican Lasagna Recipe for a Flavorful Dinner Delight

If you’re craving a dish that’s bursting with bold flavors and wholesome ingredients, then this Veg Mexican Lasagna recipe is exactly what you need. Combining the hearty layers of classic lasagna with the vibrant, spicy flair of Mexican cuisine, this dish offers a perfect fusion that will excite your taste buds and satisfy your hunger.

Loaded with colorful vegetables, black beans, corn, and a rich blend of Mexican spices, this vegetarian lasagna is not only delicious but also nutritious and comforting.

Whether you’re cooking for family, hosting a casual dinner, or meal prepping for the week, this recipe is versatile and easy to make. It’s a fantastic way to enjoy a meatless meal that doesn’t compromise on flavor or texture.

Plus, it’s perfect for those who love experimenting with international flavors in their kitchen!

Why You’ll Love This Recipe

This Veg Mexican Lasagna is a celebration of fresh ingredients and bold seasonings, layered between tender tortillas instead of traditional pasta sheets for an authentic Tex-Mex twist. It’s:

• Packed with veggies like bell peppers, zucchini, and corn, ensuring every bite is full of nutrients.
• Protein-rich thanks to black beans and a homemade vegan cheese sauce that’s creamy and satisfying.
• Customizable with options to add or swap vegetables based on your preference or what you have on hand.
• Perfect for meal prep and reheats beautifully for quick lunches or dinners throughout the week.
• Comfort food with a healthy twist that’s ideal for vegetarians and anyone wanting meatless meal ideas.

Ready to dive into this colorful and flavorful dish? Let’s gather the ingredients and get cooking!

Ingredients

• 8-10 corn or flour tortillas (6-inch size works best)
• 1 cup black beans, cooked or canned, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup vegan cheese sauce (see note below or check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes)
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, vegan sour cream, lime wedges

Equipment

• Large skillet or sauté pan
• Mixing bowls
• 9×9 inch baking dish or similar casserole dish
• Knife and cutting board
• Measuring spoons and cups
• Spatula or wooden spoon
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a little olive oil or cooking spray.
2. Prepare the vegetable filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add the diced zucchini, bell pepper, and jalapeño (if using) to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften but still hold their shape.
4. Stir in the black beans, corn, and diced tomatoes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together. Remove from heat.
5. Assemble the lasagna: Spread a thin layer of the vegan cheese sauce on the bottom of the baking dish to prevent sticking.
6. Layer the tortillas over the sauce to cover the bottom completely.
7. Spread a generous scoop of the vegetable filling evenly over the tortillas, followed by dollops of vegan cheese sauce.
8. Repeat layering the tortillas, vegetable filling, and vegan cheese sauce until you use all the ingredients, finishing with a layer of tortillas topped with cheese sauce.
9. Bake uncovered in the preheated oven for 25-30 minutes, or until the top is bubbly and golden.
10. Remove from oven and let it cool for 5-10 minutes before slicing. This resting time helps the layers set for easier serving.
11. Garnish with freshly chopped cilantro and your choice of sliced avocado, vegan sour cream, or a squeeze of lime.

Tips & Variations

Tip: For a creamier texture and added protein, try mixing some cooked quinoa or lentils into your vegetable filling.

Variation: Swap the tortillas for thinly sliced eggplant or zucchini sheets for a gluten-free or lower-carb version.

Make it spicy: Add extra jalapeños or a dash of hot sauce to the filling for a fiery kick.

Looking for more creative vegetarian and vegan recipes? Check out these delicious ideas:

• Vegetarian Tex Mex Recipes for Easy Weeknight Dinners
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas

Nutrition Facts

Serving Suggestions

This Veg Mexican Lasagna is hearty enough to stand on its own, but here are some ideas to round out your meal:

• Serve with a fresh Lipton Vegetable Dip Recipe: Easy Party Favorite and crunchy veggie sticks for a refreshing contrast.
• Pair with a light side salad featuring citrusy dressing to balance the spiced layers.
• Complement with warm, homemade Vegan Flour Tortilla Recipe Easy, Soft, and Homemade if you want extra carbs for dipping and scooping.
• Top with fresh guacamole or a dollop of vegan sour cream for creaminess.

Conclusion

This Veg Mexican Lasagna is a delightful, flavorful twist on traditional lasagna, bringing the warmth and spice of Mexican cuisine right to your dinner table. It’s a wonderful option for vegetarians or anyone looking to add more plant-based meals into their routine without sacrificing taste or satisfaction.

The combination of fresh vegetables, hearty black beans, and creamy vegan cheese sauce makes every bite a celebration of textures and flavors. Plus, it’s perfect for busy weeknights or casual gatherings because it can be prepared in advance and reheats beautifully.

Don’t hesitate to experiment with different veggies or spice levels to make this recipe your own. If you enjoyed this recipe, be sure to explore more exciting vegetarian and vegan dishes on our site.

Happy cooking and buen provecho!

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