Description
A hearty, satisfying meal layered with rich flavors and healthy vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 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