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Vegetarian Mexican Lasagna

Delicious Vegetarian Mexican Lasagna for Easy Weeknight Dinners

A flavorful Vegetarian Mexican Lasagna combining hearty ingredients and zesty flavors, perfect for quick dinners and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive oil Adds moisture and flavor while sautéing vegetables.
  • 2 cloves Garlic, chopped Enhances the overall flavor with aromatic notes.
  • 1 Onion, chopped Provides sweetness and depth to the sautéed mixture.
  • 2 Bell peppers, any color Contributes color and sweetness.
  • 6 to 8 Mushrooms, chopped Adds umami and a savory texture.
  • 1 Jalapeno, sliced Introduces a spicy kick.
  • Salt Enhances the flavors of all ingredients.
  • 1 can Black beans, drained and rinsed Adds protein and fiber.
  • ¾ cup Frozen corn Sweetens the dish; fresh corn may be used.
  • 1 ½ cups Cilantro lime rice, cooked, optional Provides an aromatic layer.
For the Layers
  • 28 oz Enchilada sauce, store-bought The base sauce that binds the layers together.
  • 12 6-inch Tortillas, flour or corn Acts as the layers of the lasagna.
  • 3 cups Mexican cheese blend Adds creaminess and flavor.
For Serving
  • ⅓ cup Sour cream To serve, adds creaminess and tang.
  • Avocado or guacamole Fresh garnish that adds richness.
  • Tortilla chips Serve alongside for crunch.
  • Cilantro Fresh herb for final touch.

Equipment

  • 9x13 casserole dish
  • large non-stick pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 casserole dish.
  2. In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat and sauté chopped onion and garlic for 3–4 minutes until tender.
  3. Add chopped bell peppers, mushrooms, and sliced jalapeno, cooking for another 3–5 minutes until softened.
  4. Spread a layer of enchilada sauce on the bottom of the casserole dish. Layer 3 tortillas slightly overlapping.
  5. Spoon half of the sautéed vegetable mixture over tortillas, add black beans, corn, 1 cup enchilada sauce, and 1 cup cheese on top.
  6. Repeat the layering with remaining ingredients, finishing with 1 cup of cheese on top.
  7. Bake in the preheated oven for 25–30 minutes until the cheese is bubbling and golden.
  8. Let it rest for a few minutes before garnishing with cilantro and serving alongside guacamole, sour cream, and tortilla chips.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

To avoid soggy layers, do not oversoak the tortillas in enchilada sauce. Customize cheese according to personal preference.

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