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Delicious Veggie Mexican Lasagna with layers of vegetables and spices

Veggie Mexican Lasagna

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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

Scale
  • 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

  1. Heat 2 tablespoons of oil in a pan over medium heat and sauté diced shallots until translucent.
  2. Add minced garlic and cook for another minute.
  3. Stir in zucchini, yellow squash, mixed bell peppers, and corn. Cook for 5 minutes.
  4. 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.
  5. In a separate pan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
  6. Whisk in flour and cook for 1-2 minutes without browning.
  7. Gradually add milk while whisking until thickened.
  8. Stir in spinach, salt, sugar, black pepper, garlic powder, and shredded cheese until smooth.
  9. Preheat the oven to 375°F (190°C).
  10. 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.
  11. 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.

  • Author: dailyciousrecipes
  • 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

Find it online: https://dailyciousrecipes.com/veggie-mexican-lasagna/