Best 3 Vegetarian Mexican Lasagna Recipes

Embark on a culinary adventure with our vegetarian Mexican lasagna, a symphony of flavors that will tantalize your taste buds. This delectable dish combines traditional Mexican ingredients with the comforting goodness of lasagna, resulting in a unique and satisfying meal. Layers of soft tortillas, savory black beans, roasted poblano peppers, sweet corn, and a tangy tomato sauce create a harmonious blend of textures and flavors. Topped with a creamy avocado sauce and melted cheese, this vegetarian lasagna is a feast for the senses. Additionally, we present a collection of delectable recipes that complement this Mexican-inspired masterpiece. Discover the secrets to preparing a refreshing cucumber salad, a zesty tomatillo salsa, and a luscious chocolate mousse that will leave you craving more. Get ready to embark on a culinary journey that celebrates the vibrant flavors of Mexico, all within the comfort of your own kitchen.

Let's cook with our recipes!

VEGETARIAN MEXICAN LASAGNA

Vegetarian Mexican Lasagna image

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

Provided by My Hot Southern Mess

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 12

Number Of Ingredients 19

Ingredients

cooking spray
2 tablespoons olive oil
1 cup diced sweet onion
2 jalapeno peppers, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (16 ounce) jar salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups shredded pepper Jack cheese, divided
2 cups ricotta cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
18 corn tortillas
1 cup enchilada sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g

EASY VEGETARIAN MEXICAN LASAGNA

Easy Vegetarian Mexican Lasagna image

Make and share this Easy Vegetarian Mexican Lasagna recipe from Food.com.

Provided by Miss_Elaine

Categories One Dish Meal

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
1 cup sour cream (regular or low-fat)
1 cup shredded monterey jack cheese, divided (regular or low-fat)
1 cup shredded cheddar cheese, divided (regular or low-fat)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup black beans
1/2 cup textured vegetable protein
1 cup frozen corn
2 tablespoons chopped fresh cilantro leaves (2 tsp dried)
1 teaspoon taco seasoning
8 (6 inch) corn tortillas, cut into 6 wedges

Steps:

Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.

VEGETARIAN MEXICAN LASAGNA

Vegetarian Mexican Lasagna image

This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.

Provided by EmJoMay

Categories One Dish Meal

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1 medium onion, chopped (1 cup)
1 medium green bell pepper, coarsely chopped (about 1 1/4 cups)
1 -2 garlic clove, minced
1 -2 tablespoon chili powder
1 teaspoon ground cumin
1 dash cayenne pepper (or more, if preferred)
15 1/2 ounces pinto beans or 15 1/2 ounces kidney beans, rinsed and drained
1 cup corn kernel (frozen, fresh, or canned)
1 cup tomato sauce
nonstick cooking spray
8 small corn tortillas
1 1/4 cups nonfat cottage cheese or 1 1/4 cups low fat cottage cheese
1/2-1 cup shredded cheddar cheese (it calls for cheddar, but I like the fiesta blend)

Steps:

Preheat oven to 375 degrees F.
Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
Stir in the spices and cook one more minute.
Stir in beans, corn, and tomato sauce. Remove from heat.
Spray 2-quart casserole dish with nonstick cooking spray.
Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).

Tips:

Use a variety of vegetables: This recipe calls for bell peppers, zucchini, and corn, but you can use any vegetables you like. Some other good options include onions, mushrooms, spinach, and black beans.
Don't overcook the vegetables: You want them to be tender, but not mushy. Cooking them for too long will make them lose their flavor and nutrients.
Use a good quality cheese: The cheese is one of the most important ingredients in this recipe, so don't skimp on it. Use a cheese that melts well, such as mozzarella or cheddar.
Don't be afraid to experiment: This recipe is a great starting point, but you can customize it to your liking. Try adding different spices, herbs, or vegetables. You can also use different types of cheese or tortillas.

Conclusion:

This vegetarian Mexican lasagna is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is packed with vegetables, protein, and flavor. Plus, it is a great way to use up leftover tortillas. So next time you are looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!