Description

A vibrant fusion of Mexican flavors and comforting lasagna, this Vegetarian Mexican Lasagna is layered with tortillas, hearty vegetables, black beans, and cheese. Perfect for family dinners, meal prep, or gatherings, it’s a dish everyone will love!

Ingredients

800 g / 28 oz crushed canned tomatoes
1 tbsp olive oil
1 clove garlic, peeled
1/2 red onion, chopped
1 cup fresh coriander/cilantro, lightly packed
1 tbsp each cumin, oregano, and paprika
1 tsp each salt, garlic powder, and sugar
Optional: 1 tsp cayenne pepper
2 tsp coriander powder
Black pepper, to taste

For the Hot Filling:

1 tbsp olive oil
1 clove garlic, minced
1/2 red onion, finely chopped
1 large red bell pepper, chopped (~1.5 cups)
2 zucchinis, chopped (~1.5 cups)

For Assembling the Lasagna:

425 g / 14 oz black beans, drained and rinsed
1 1/2 cups frozen corn
6 large flour tortillas (~22 cm / 9″)
2 1/2 cups / 200 g grated melting cheese (cheddar preferred)
Optional: Fresh coriander/cilantro leaves for garnish

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Instructions

Prepare the Enchilada Sauce

Blend all the sauce ingredients until smooth.
Optional: Heat the sauce in a skillet over medium heat to enhance flavors.

2. Cook the Hot Filling

Heat olive oil in a large non-stick skillet over medium heat.
Add garlic and onion; cook for 1 minute until fragrant.
Toss in red bell pepper; sauté for another minute.
Add zucchini; cook for 3 minutes until slightly charred and softened.

3. Assemble the Lasagna Layers

Preheat the oven to 180°C/350°F.
Spread a thin layer of enchilada sauce in the bottom of a casserole dish.
Lay one tortilla in the center; tear another in half to cover the sides.
Spread half the hot filling over the tortillas. Add half the black beans and corn.
Drizzle with 1 cup enchilada sauce and sprinkle 3/4 cup cheese.

4. Add More Layers

Repeat with remaining filling, beans, corn, sauce, and cheese.
For the top layer, use tortillas, cover with 2 cups enchilada sauce, and sprinkle remaining cheese.

5. Bake and Serve

Bake for 25 minutes, or until the cheese is bubbling and golden.
Let it rest for 5 minutes before serving.
Garnish with fresh cilantro leaves.

Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 6-8
Category: Main Dish
Method: Baking
Cuisine: Mexican Fusion

Notes

For added heat, include jalapeños or hot sauce in the filling.
Substitute whole-grain tortillas for extra fiber.
Make it vegan with dairy-free cheese and a vegan enchilada sauce.
To freeze, assemble the lasagna but do not bake. Freeze it for up to 3 months and bake directly from frozen.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican Fusion