Vegetarian Mexican Lasagna
I’ve included some videos I found relevant and helpful. 😍
Vegetarian Mexican Lasagna is a tasty twist on two classic dishes. You’ll love this easy, cheesy meal that brings together the best of Mexican and Italian flavors. This veggie-packed dish is perfect for Meatless Mondays or any time you want a hearty, meat-free meal.
This recipe takes only 45 minutes from start to finish, making it great for busy weeknights. The enchilada sauce is the star of the show – you blend it up fresh for amazing flavor. You can swap out the veggies to use what you have on hand or like best.
Exact Ingredients List
Here’s what you’ll need to make this tasty Vegetarian Mexican Lasagna:
Enchilada Sauce:
- 28 oz crushed canned tomatoes
- 1 tbsp olive oil
- 1 whole peeled garlic clove
- 1/2 red onion, chopped
- 1 cup fresh cilantro, lightly packed
- 1 tbsp each: cumin, oregano, paprika
- 1 tsp each: salt, garlic powder, cayenne pepper (optional), sugar
- 2 tsp coriander powder
- Black pepper to taste
Hot Filling:
- 1 tbsp olive oil
- 1 minced garlic clove
- 1/2 red onion, finely chopped
- 1 large red bell pepper, chopped (about 1 1/2 cups)
- 2 zucchinis, chopped (about 1 1/2 cups)
For Assembly:
- 14 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 6 large flour tortillas (about 9″ wide)
- 2 1/2 cups grated melting cheese (low-fat cheddar works great)
- Fresh cilantro leaves for garnish (optional)
With these ingredients, you’ll be ready to create a delicious Mexican-inspired lasagna that’s packed with veggies and flavor. Feel free to swap out any veggies you don’t like or add your favorites!
Instructions
Preheat your oven to 350°F (180°C). This sets the stage for your tasty Mexican lasagna!
Start by making the enchilada sauce. Toss all the sauce ingredients into a blender. Blend until smooth and the onion disappears. This takes about 15 seconds.
Next, heat oil in a big skillet. Toss in garlic and onion, cook for a minute. Add bell pepper, cook another minute. Then add zucchini and cook for 3 minutes until it’s a bit charred.
Now it’s time to build your lasagna! Spread some sauce on the bottom of a casserole dish. Place a tortilla in the middle, tear another in half for the sides.
Add half the veggie mix, black beans, and corn. Pour 1 cup of sauce and sprinkle 3/4 cup of cheese. Repeat this layer once more.
For the top layer, add tortillas, 2 cups of sauce, and the rest of the cheese.
Pop it in the oven for 25 minutes. You’ll know it’s done when the cheese is bubbly and golden.
Let it rest for 5 minutes before serving. Sprinkle some fresh cilantro on top if you like. Enjoy your homemade Mexican lasagna!
Possible Substitutes List
You can easily swap ingredients in this Vegetarian Mexican Lasagna to suit your taste or what’s in your pantry. Here are some ideas:
- Beans: Try pinto or kidney beans instead of black beans
- Tortillas: Use corn tortillas for a gluten-free option
- Veggies: Swap zucchini for squash, eggplant, or mushrooms
- Cheese: Monterey Jack or pepper jack work great too
- Enchilada sauce: Use store-bought if you’re short on time
For a protein boost, you can add:
- Crumbled tofu
- Veggie ground meat substitute
- Cooked quinoa or brown rice
Don’t have fresh cilantro? Use dried coriander or parsley instead. No red onion? Yellow or white onions are fine too.
Feel free to spice it up with:
- Diced jalapeños
- Hot sauce
- Extra cayenne pepper
Remember, cooking is all about having fun and making it your own. These swaps let you create a dish that’s perfect for you and your family.
How To Make It Diabetes-Friendly
You can tweak this tasty Vegetarian Mexican Lasagna to make it more diabetes-friendly. Start by swapping the flour tortillas for whole wheat or corn tortillas. These have more fiber and a lower glycemic index.
Cut back on the cheese by using just 1 1/2 cups instead of 2 1/2. Pick a low-fat option to reduce calories and saturated fat.
For the enchilada sauce, skip the sugar. The natural sweetness from the tomatoes is enough. You can also add extra veggies like spinach or kale to boost the fiber and nutrients.
Here’s a quick breakdown of diabetes-friendly swaps:
- Whole wheat/corn tortillas ➡️ More fiber, lower GI
- Less cheese ➡️ Fewer calories and less fat
- No added sugar in sauce ➡️ Lower carb count
- Extra veggies ➡️ More fiber and nutrients
When serving, stick to a smaller portion size and pair it with a side salad. This will help fill you up without spiking your blood sugar.
Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice based on your needs.
Tips, Tricks & Storing
Make your Mexican lasagna even better with these handy tips:
- Use a mix of cheeses for extra flavor. Try cheddar, Monterey Jack, or queso fresco.
- Prep veggies ahead of time to save time on busy nights.
- Customize with your favorite toppings like avocado, sour cream, or salsa.
Storing is a breeze:
- Cool completely before refrigerating
- Cover tightly with foil or plastic wrap
- Keeps for 3-4 days in the fridge
- Freeze for up to 3 months
To reheat, pop it in the oven at 350°F for 20-25 minutes until hot and bubbly. For single servings, the microwave works great too.
Try making extra sauce to keep on hand. It’s great for quick enchiladas or as a dip. Just freeze in small portions for easy use later.