Veggie Mexican Lasagna
Introduction
If you’re looking for a hearty, satisfying meal that’s packed with flavor, our Veggie Mexican Lasagna is the perfect dish. This recipe layers rich flavors with healthy vegetables, making it an excellent choice for lunch or dinner. It’s a delightful twist on traditional lasagna, blending Mexican cuisine with comforting layers of pasta and cheese. Whether you’re feeding a family or hosting friends, this dish is sure to impress!
Why You’ll Love This Recipe
- Packed with Flavor: A perfect blend of spices and fresh ingredients brings excitement to every bite.
- Vegetarian Delight: Perfect for veggie lovers, this lasagna is full of colorful vegetables and wholesome beans.
- Easier Than You Think: With simple ingredients and easy steps, making this dish is a breeze.
- Crowd-Pleaser: Impress your guests and family with this unique twist on a classic favorite.
- Comfort Food: This lasagna is warm, comforting, and perfect for cozy nights at home.
Ingredients Needed
For the Filling:
- 2 tbsp oil
- ½ cup shallots (onions), diced
- 2 tsp garlic, minced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- 1 cup black beans (or kidney beans), boiled or canned
- ⅔ cup mixed color bell peppers, diced
- ½ cup corn, boiled or frozen
- 1 ½ tbsp tomato paste
- 2 tsp taco seasoning
- ½ tsp garam masala
- 1 tsp red chili powder
- ½ tsp oregano
- ½ tsp Italian seasoning
- Salt, to taste
- 2 tsp hot sauce
- 2 tbsp water
- 2 tbsp cilantro with tender stems, finely chopped
For the Bechamel Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 3 ½ tbsp all-purpose flour
- 2 ½ cups milk
- ¼ cup spinach, chopped (frozen or blanched)
- ½ tsp salt, adjust to taste
- 2 tsp sugar
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp shredded cheese (mix of mozzarella and parmesan)
For the Assembly:
- 8 lasagna sheets, boiled per packet instructions and al dente
- 2 ½ – 3 cups marinara sauce, store-bought
- 1 cup cheese (mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
How to Make Veggie Mexican Lasagna
- Prepare the Black Bean Filling:
- Heat the oil in a large skillet over medium heat. Add the diced shallots and minced garlic, sautéing until the shallots are translucent.
- Stir in the zucchini, yellow squash, bell peppers, and corn. Cook for about 5 minutes, allowing the vegetables to soften.
- Add in the black beans, tomato paste, and all the spices (taco seasoning, garam masala, red chili powder, oregano, and Italian seasoning). Mix well, then add hot sauce and water. Cook for another 5 minutes until everything is combined and heated through. Stir in chopped cilantro before removing from heat.
- Make the Bechamel Sauce:
- In a saucepan, melt the butter and oil over medium heat. Whisk in the flour and cook for 2 minutes until golden to form a roux.
- Gradually add the milk while whisking continuously. Cook until the sauce thickens enough to coat the back of a spoon.
- Stir in the spinach, salt, sugar, black pepper, and garlic powder. Mix until well combined, then remove from heat and fold in the shredded cheese until melted.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Place 2-3 lasagna sheets on top.
- Add a layer of the black bean filling, followed by a layer of bechamel sauce, and then another layer of marinara. Repeat the layers until all ingredients are used, finishing with a layer of bechamel and mozzarella-gruyère cheese on top.
- Bake:
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
How to Serve Veggie Mexican Lasagna
Let the lasagna cool for 5-10 minutes before slicing. Serve it warm, garnished with finely chopped green onions and mixed herbs for a fresh touch. Pair with a simple salad or some tortilla chips for a complete meal.
How to Store Veggie Mexican Lasagna
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. You can also microwave individual servings, covering with a microwave-safe lid to keep moisture in.
Tips to Make Veggie Mexican Lasagna
- Adjust Spices: Feel free to modify the spice levels according to your preference. Add extra chili for more heat or reduce it for milder flavor.
- Cheese Options: Try different cheese combinations for varied flavors; cheddar or pepper jack can add a tasty twist.
- Extra Veggies: Don’t hesitate to sneak in other veggies like spinach or mushrooms to use up what you have on hand.
Variations
- Gluten-Free: Use gluten-free lasagna noodles and gluten-free flour for the béchamel sauce.
- Queso Layer: Add a layer of your favorite queso for an extra cheesy touch.
FAQs
Can I use alternative beans in this recipe?
Absolutely! If you prefer, you can substitute black beans with kidney beans or pinto beans.
How do I make this recipe gluten-free?
Use gluten-free lasagna sheets and a gluten-free flour blend for the béchamel sauce, and it will work beautifully.
How thick should the béchamel sauce be?
The béchamel sauce should be thick enough to coat the back of a spoon. If it’s too runny, continue cooking it to thicken.
Conclusion
This Veggie Mexican Lasagna is an astonishingly delicious, wholesome meal that’s easy to prepare and perfect for many occasions. The layers of vegetables and cheese bring comfort and flavor, making it a winner every time. Have you tried making this recipe? We would love to hear your experience! Please leave a comment and a star rating, and don’t forget to share this dish on social media with your friends. What unique ingredients did you add? Let us know below!
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Veggie Mexican Lasagna
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A hearty, satisfying meal layered with rich flavors and healthy vegetables, perfect for lunch or dinner.
Ingredients
- 2 tbsp oil
- ½ cup shallots (onions), diced
- 2 tsp garlic, minced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- 1 cup black beans (or kidney beans), boiled or canned
- ⅔ cup mixed color bell peppers, diced
- ½ cup corn, boiled or frozen
- 1 ½ tbsp tomato paste
- 2 tsp taco seasoning
- ½ tsp garam masala
- 1 tsp red chili powder
- ½ tsp oregano
- ½ 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 ½ tbsp all-purpose flour
- 2 ½ cups milk
- ¼ cup spinach, chopped (frozen or blanched)
- ½ tsp salt, adjust to taste
- 2 tsp sugar
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp shredded cheese (mix of mozzarella and parmesan)
- 8 lasagna sheets, boiled per packet instructions and al dente
- 2 ½ – 3 cups marinara sauce, store-bought
- 1 cup cheese (mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced shallots and minced garlic, sautéing until they are translucent.
- Stir in the zucchini, yellow squash, bell peppers, and corn. Cook for about 5 minutes, allowing the vegetables to soften.
- Add in the black beans, tomato paste, and all the spices (taco seasoning, garam masala, red chili powder, oregano, and Italian seasoning). Mix well, then add hot sauce and water. Cook for another 5 minutes until everything is combined and heated through. Stir in chopped cilantro before removing from heat.
- In a saucepan, melt the butter and oil over medium heat. Whisk in the flour and cook for 2 minutes until golden to form a roux.
- Gradually add the milk while whisking continuously. Cook until the sauce thickens enough to coat the back of a spoon.
- Stir in the spinach, salt, sugar, black pepper, and garlic powder. Mix until well combined, then remove from heat and fold in the shredded cheese until melted.
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Place 2-3 lasagna sheets on top.
- Add a layer of the black bean filling, followed by a layer of bechamel sauce, and then another layer of marinara. Repeat the layers until all ingredients are used, finishing with a layer of bechamel and mozzarella-gruyère cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let the lasagna cool for 5-10 minutes before slicing. Serve warm, garnished with finely chopped green onions and mixed herbs.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 25mg