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

Vegetarian Mexican Lasagna is a flavorful and satisfying twist on the classic Italian dish. This recipe combines the vibrant flavors of Mexican cuisine with the comforting layers of lasagna, creating a dish that is perfect for a family dinner or a festive gathering. Packed with wholesome ingredients like black beans, bell peppers, corn, and a zesty taco seasoning, this vegetarian lasagna is sure to become a new favorite in your recipe collection.

What sets this vegetarian Mexican lasagna ...

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Ingredients

  • cooking spray
  • 2 tablespoons olive oil
  • 1 cup diced sweet onion
  • 2 jalapeno peppers, seeded and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (16 ounce) jar salsa
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 cups shredded pepper Jack cheese, divided
  • 2 cups ricotta cheese
  • 1 egg, beaten
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 18 corn tortillas
  • 1 cup enchilada sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 9x13-inch lasagna

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
  • Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  • Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

    • Nutrition

    411 cal.

    • Total Fat: 21g
    • Saturated Fat: 10g
    • Cholesterol: 70mg
    • Sodium: 863mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 20mg
    • Calcium: 382mg
    • Iron: 3mg
    • Potassium: 566mg

    Categories

    Main recipes
    Mexican recipes
    Vegetarian recipes
    Casserole recipes
    Comfort food recipes