Description
Looking for a bold and satisfying twist on lasagna? This Vegetarian Mexican Lasagna layers tortillas, flavorful vegetables, black beans, corn, and a rich enchilada sauce for a delicious and easy-to-make dish. Perfect for weeknight dinners, potlucks, or meal prep, this recipe brings Mexican-inspired flair to the comfort of lasagna.
Ingredients
Scale
Enchilada Sauce:
- 800 g (28 oz) crushed canned tomato
- 1 tbsp olive oil
- 1 garlic clove, peeled
- ½ red onion, chopped
- 1 cup fresh coriander/cilantro, lightly packed
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional)
- 1 tsp sugar
- 2 tsp coriander powder
- Black pepper to taste
Hot Filling:
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ red onion, finely chopped
- 1 large red bell pepper, chopped (~1.5 cups)
- 2 zucchinis, chopped (~1.5 cups)
Assembly:
- 425 g (14 oz) black beans, canned, rinsed
- 1.5 cups frozen corn
- 6 large flour tortillas
- 2.5 cups (200 g) grated melting cheese (e.g., cheddar)
- Fresh coriander/cilantro (optional, for garnish)
Instructions
Prepare the Enchilada Sauce:
- Combine all sauce ingredients in a blender.
- Blend until smooth, adjusting seasoning to taste. Set aside.
2. Cook the Hot Filling:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped onion; cook for 1 minute.
- Add red bell pepper and cook for another minute.
- Stir in zucchini and cook for 3 minutes, until slightly charred. Remove from heat.
3. Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Lightly grease a casserole dish and spread a thin layer of enchilada sauce on the bottom.
- Layer with one tortilla in the center, tearing another in half to cover the edges.
- Spread half of the hot filling, black beans, and corn over the tortillas.
- Drizzle 1 cup of enchilada sauce and sprinkle ¾ cup grated cheese.
- Repeat layers with remaining filling, beans, and corn.
- Top with a final layer of tortillas, the remaining sauce, and cheese.
4. Bake:
- Bake for 25 minutes, or until cheese is bubbly and golden.
- Cool for 5 minutes before garnishing with fresh coriander.
Notes
- Make It Ahead: Assemble up to 24 hours in advance and refrigerate or freeze for later.
- Customizable: Add mushrooms, spinach, or sweet potatoes to the filling for variety.
- Vegan Option: Use vegan cheese and dairy-free tortillas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired