How to Make Meatless Mexican Lasagna - A Step-by-Step Guide

Meatless Mexican Lasagna is a delicious and nutritious twist on the traditional Italian dish. It combines the bold flavors of Mexican cuisine with the comforting layers of lasagna, making for a truly satisfying meal.

This recipe is perfect for vegetarians and meat-eaters alike, as it is packed with protein and fiber from wholesome ingredients like black beans, corn, and bell peppers. Not to mention, it is also incredibly easy to make and can be customized to suit your taste preference...

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Ingredients

  • cooking spray
  • 1 medium yellow squash, grated
  • ¼ cup finely chopped onion
  • 1 (16 ounce) can vegetarian refried beans
  • 4 (10 inch) whole wheat tortillas
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 cup cottage cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Cheddar cheese
  • 1 (16 ounce) jar salsa

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
  • Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
  • Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
  • Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.
  • Nutrition

    359 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 21mg
    • Sodium: 1596mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 13g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 10mg
    • Calcium: 252mg
    • Iron: 4mg
    • Potassium: 683mg