Name: Veggie Mexican Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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, 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, 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 and tightly squeezed; 1/2 tsp salt; 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

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Why Make This Recipe

Veggie Mexican Lasagna is a flavorful and healthy twist on traditional lasagna. Packed with vegetables and beans, this dish is not only colorful but also offers a great balance of nutrition. Whether you’re a meat-lover or vegetarian, this layered delight will satisfy your taste buds. It’s perfect for a family dinner or meal prep for the week!

How to Make Veggie Mexican Lasagna

Ingredients:

2 tbsp oil
1/2 cup shallots (onions), diced
2 tsp garlic, minced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 cup black beans (or use 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 and tightly squeezed (frozen or blanched)
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 following packet instructions and al dente)
2 ½ – 3 cups marinara sauce (store-bought)
1 cup cheese (mozzarella and gruyère mix)
Green onions, finely chopped
Mixed fresh herbs

Directions:

Black Bean Filling:

Heat oil in a pan over medium heat. Add diced shallots and sauté until they turn golden.
Stir in minced garlic and cook for about a minute.
Add zucchini, yellow squash, and bell peppers. Cook until slightly soft.
Combine black beans, corn, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, and water. Mix well and cook for a few minutes. Remove from heat and stir in cilantro.

Béchamel Sauce (White Sauce):

In a saucepan, melt butter with oil over low heat. Sprinkle in flour and mix for about 2 minutes.
Gradually whisk in milk until smooth and thickened.
Add spinach, salt, sugar, black pepper, garlic powder, and mix well. Stir in shredded cheese and remove from heat.

Assembly:

Preheat the oven to 375°F (190°C).
Spread a layer of marinara sauce on the bottom of a baking dish.
Place the first layer of lasagna sheets. Spread half of the black bean filling on top, followed by a layer of béchamel sauce and more marinara sauce.
Repeat the layers, finishing with a final layer of lasagna sheets topped with marinara sauce and mixed cheese.
Bake for about 30-35 minutes or until the cheese is bubbly and golden. Let cool slightly before serving.

How to Serve Veggie Mexican Lasagna

Serve the Veggie Mexican Lasagna hot, garnished with finely chopped green onions and mixed fresh herbs. Pair it with a fresh salad or some garlic bread for a complete meal.

How to Store Veggie Mexican Lasagna

Once cooled, you can store leftover lasagna in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months. Reheat in the oven or microwave until heated through before serving.

Tips to Make Veggie Mexican Lasagna

Ensure your vegetables are diced evenly for consistent cooking.
For a spicier kick, adjust the amount of red chili powder or hot sauce to your preference.
Adding additional cheese on top before baking will create a nice crust.

Variation

Feel free to swap in other vegetables according to your preference. Spinach, mushrooms, or even carrots can be great additions. You can also use different types of cheese based on what you have on hand.

FAQs

1. Can I make Veggie Mexican Lasagna ahead of time?
Yes, you can prepare the lasagna in advance and store it in the refrigerator before baking. Just add a few extra minutes to the baking time when you are ready to cook it.

2. Can I use gluten-free lasagna sheets?
Absolutely! Gluten-free lasagna sheets work great in this recipe if you need a gluten-free option.

3. How can I make this recipe vegan?
To make a vegan version, swap out dairy for plant-based milk and use vegan cheese. You can also skip the butter in the béchamel sauce or substitute it with a vegan alternative.

Veggie Mexican Lasagna