Veggie Mexican Lasagna is a delicious and colorful dish that combines the best of both Mexican and Italian cuisines. This dish layers warm lasagna noodles with a hearty veggie filling, creamy béchamel sauce, and a rich marinara topping, creating a comfort food that is both satisfying and healthy.
Table of Contents
Why make this recipe
Making Veggie Mexican Lasagna is a great way to enjoy a meatless meal packed with nutrients. It’s loaded with vegetables, beans, and flavors, making it an excellent option for families or anyone looking to add more veggies to their diet. Plus, it’s easy to prepare and can be assembled ahead of time, making weeknight dinners a breeze!
How to make Veggie Mexican Lasagna
Ingredients :
- 2 tbsp oil
- 1/2 cup shallots (onions), diced
- 2 tsp garlic, minced
- 1/2 cup zucchini, diced
- 1/2 cup yellow squash, diced
- 1 cup black beans or kidney beans, boiled or canned
- 2/3 cup mixed color bell peppers, diced
- 1/2 cup corn, boiled or frozen
- 1 1/2 tbsp tomato paste
- 2 tsp taco seasoning
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- Salt, to taste
- 2 tsp hot sauce
- 2 tbsp water
- 2 tbsp cilantro with tender stems, finely chopped
- 2 tbsp butter
- 1 tbsp oil
- 3 1/2 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/4 cup spinach, chopped and tightly squeezed (frozen or blanched)
- 1/2 tsp salt, adjust to taste
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp shredded cheese (a mix of mozzarella and parmesan)
- 8 lasagna sheets, boiled following packet instructions and al dente (not mushy)
- 2 ½ – 3 cups marinara sauce, store-bought
- 1 cup cheese (a mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
Directions:
Black Bean Filling:
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add diced shallots and sauté until they become translucent.
- Stir in minced garlic and cook for another minute.
- Add zucchini, yellow squash, mixed bell peppers, and corn. Cook for 5 minutes.
- Mix in black beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, cilantro, and water. Cook for 5 more minutes until everything is well combined and heated through.
Béchamel Sauce (White Sauce):
- In a separate pan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
- Whisk in 3 1/2 tablespoons of flour and cook for 1-2 minutes without browning.
- Gradually add milk while whisking continuously until the mixture thickens.
- Stir in chopped spinach, salt, sugar, black pepper, garlic powder, and shredded cheese until melted and smooth.
Assembly:
- Preheat your oven to 375°F (190°C).
- Spread some marinara sauce at the bottom of a baking dish.
- Layer 2 lasagna sheets, followed by the black bean filling, béchamel sauce, and marinara sauce.
- Repeat the layers, finishing with lasagna sheets on top, covered with marinara sauce and cheese.
- Bake for 30-35 minutes until the top is golden and bubbling.
Veggie Mexican Lasagna
A delicious and colorful dish combining Mexican and Italian cuisines with layers of warm lasagna, hearty veggie filling, creamy béchamel, and rich marinara.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp oil
- 1/2 cup shallots, diced
- 2 tsp garlic, minced
- 1/2 cup zucchini, diced
- 1/2 cup yellow squash, diced
- 1 cup black beans or kidney beans, boiled or canned
- 2/3 cup mixed color bell peppers, diced
- 1/2 cup corn, boiled or frozen
- 1 1/2 tbsp tomato paste
- 2 tsp taco seasoning
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- Salt, to taste
- 2 tsp hot sauce
- 2 tbsp water
- 2 tbsp cilantro with tender stems, finely chopped
- 2 tbsp butter
- 1 tbsp oil
- 3 1/2 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/4 cup spinach, chopped
- 1/2 tsp salt, adjust to taste
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp shredded cheese (mozzarella and parmesan mix)
- 8 lasagna sheets, boiled
- 2 ½ – 3 cups marinara sauce, store-bought
- 1 cup cheese (mozzarella and gruyère mix)
- Green onions, finely chopped
- Mixed fresh herbs
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat and sauté diced shallots until translucent.
- Add minced garlic and cook for another minute.
- Stir in zucchini, yellow squash, mixed bell peppers, and corn. Cook for 5 minutes.
- Mix in black beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, cilantro, and water. Cook for 5 more minutes.
- In a separate pan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
- Whisk in flour and cook for 1-2 minutes without browning.
- Gradually add milk while whisking until thickened.
- Stir in spinach, salt, sugar, black pepper, garlic powder, and shredded cheese until smooth.
- Preheat the oven to 375°F (190°C).
- Spread marinara sauce in a baking dish and layer with lasagna sheets, black bean filling, béchamel sauce, and marinara sauce. Repeat layers, finishing with lasagna sheets, marinara sauce, and cheese.
- Bake for 30-35 minutes until golden and bubbling.
Notes
Let the lasagna rest for 10 minutes before slicing. Serve topped with fresh green onions and mixed herbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg
How to serve Veggie Mexican Lasagna
Let the lasagna rest for 10 minutes before slicing. Serve topped with fresh green onions and mixed herbs for extra flavor. This dish pairs well with a simple side salad or garlic bread.
How to store Veggie Mexican Lasagna
Leftover Veggie Mexican Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave or warm the whole dish in the oven at a low temperature until heated through.
Tips to make Veggie Mexican Lasagna
- Feel free to mix and match vegetables based on what you have on hand. Spinach, mushrooms, or carrots can also be great additions.
- To save time, use store-bought marinara and pre-cooked beans.
- For a spicier kick, add more chili powder or your favorite hot sauce to the filling.
Variations
For a gluten-free option, use gluten-free lasagna sheets. You can also add cooked ground turkey or chicken if desired for some protein.
FAQs
1. Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna a day in advance, cover it, and store it in the fridge. Just bake it when you are ready to serve.
2. Can I freeze Veggie Mexican Lasagna?
Absolutely! You can freeze it before baking. Just ensure it’s well-wrapped to prevent freezer burn. Bake it directly from the freezer, adding extra time to heat through.
3. What can I use instead of béchamel sauce?
You can use dairy-free yogurt or cream cheese as a lighter alternative, or skip the sauce altogether for a simpler lasagna.
Conclusion
Veggie Mexican Lasagna is a delightful twist on traditional lasagna that brings together vibrant flavors and textures. It’s easy to make, versatile, and perfect for any meal of the week! Enjoy this hearty dish that pleases both veggie lovers and meat eaters alike.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
