Mexican Lasagna Vegetarian Recipe That Everyone Will Love

Mexican lasagna is a vibrant and hearty twist on the classic Italian dish, layered with bold Mexican flavors and wholesome ingredients. This vegetarian version is packed with colorful vegetables, fragrant spices, and creamy cheese, making it a perfect meal for family dinners or casual get-togethers.

Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your routine, this recipe offers a delicious, comforting, and satisfying option that’s both nutritious and full of zest.

Using simple pantry staples like black beans, corn, and diced tomatoes, combined with fresh bell peppers and zucchini, this Mexican lasagna is layered with corn tortillas instead of pasta sheets, giving it that authentic southwestern flair.

The blend of cheeses melts beautifully, adding richness without overpowering the fresh vegetables and spices. Best of all, it’s easy to customize to your taste and dietary needs.

Let’s dive into this flavorful fiesta of a recipe that’s sure to become a favorite in your vegetarian cooking repertoire!

Why You’ll Love This Recipe

This Mexican lasagna recipe is a delightful fusion of comfort food and vibrant Mexican cuisine. It offers:

• Rich layers of flavor: Spiced black beans, roasted veggies, and melted cheese create a harmonious blend.
• Vegetarian and hearty: Packed with protein from beans and fiber-rich vegetables to keep you full and satisfied.
• Gluten-free friendly: Using corn tortillas instead of traditional pasta makes it accessible for gluten-sensitive eaters.
• Customizable: Easily swap ingredients or add your favorite veggies to make it your own.
• Perfect for meal prep: Makes great leftovers and reheats beautifully for quick lunches or dinners.

Ingredients

• 12 corn tortillas (soft, fresh or thawed if frozen)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 1/2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
• 1/2 cup chopped fresh cilantro (optional, for garnish)
• 1 cup salsa verde (or your favorite salsa)
• 1/2 cup sour cream or Mexican crema (optional, for serving)

Equipment

• Large skillet or sauté pan
• 9×13 inch baking dish
• Mixing spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Grater (if shredding your own cheese)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare all your vegetables by dicing the onion, bell pepper, and zucchini. Mince the garlic.
2. Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant and translucent.
3. Add bell pepper and zucchini. Cook for another 5 minutes until the vegetables soften. Stir in the corn kernels and cook for an additional 2 minutes.
4. Season and add beans and tomatoes. Stir in the black beans, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Remove from heat.
5. Prepare the layering. Lightly grease your baking dish. Spread a thin layer of salsa verde on the bottom. Then place 3 corn tortillas to cover the base (break them if needed).
6. Layer the filling. Spoon one-third of the vegetable and bean mixture over the tortillas. Sprinkle with one-third of the shredded cheese. Repeat two more times: tortillas, filling, and cheese.
7. Top and bake. Finish with a final sprinkle of cheese on top. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
8. Rest and serve. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh cilantro and serve with a dollop of sour cream or crema if desired.

Tips & Variations

For a vegan option, substitute cheese with vegan cheese and use plant-based sour cream or avocado slices for creaminess.

Try adding sautéed mushrooms or spinach for extra veggies and nutrients.

If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the filling.

Use homemade corn tortillas or store-bought; just make sure they are soft and pliable for easy layering.

For a creamier texture inside, mix 1/2 cup of vegan bechamel sauce or sour cream into the vegetable mixture.

Nutrition Facts

Serving Suggestions

This Mexican lasagna pairs wonderfully with a crisp green salad tossed in a light lime vinaigrette. For an added touch, serve with slices of fresh avocado or guacamole on the side.

You could also offer warm tortilla chips and your favorite salsa or a fresh pico de gallo for dipping. A side of Mexican rice or refried beans would complement this dish beautifully for a full, festive meal.

For dessert, try a refreshing fruit salad or a slice of Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to keep the meal balanced and satisfying.

Conclusion

This Mexican lasagna vegetarian recipe is a fantastic way to enjoy a flavorful, wholesome meal that satisfies both meat-eaters and vegetarians alike. Its layers of spiced beans, fresh vegetables, and melted cheese create a comforting dish bursting with color and texture.

Not only is it delicious, but it’s also nutritious and can be adapted to fit vegan, gluten-free, or extra-spicy preferences.

Whether you’re cooking for a busy weeknight or a weekend gathering, this recipe is easy to prepare and makes delightful leftovers. Plus, if you love exploring more vegetarian dishes, check out other great recipes like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or try a creamy twist with the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Enjoy this vibrant, nourishing Mexican lasagna and bring a fiesta of flavors to your table!

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