If you are craving a zesty, vibrant dish that brings a fiesta to your dinner table, this Vegetarian Mexican Lasagna Recipe is exactly what you need. Packed with layers of rich enchilada sauce, sautéed vegetables, black beans, and melty cheese, this lasagna captures all the bold flavors of traditional Mexican cuisine without any meat. It is a colorful, hearty meal that is perfect for family dinners or impressing friends at your next gathering. Plus, it’s surprisingly easy to prepare, making this dish a winning choice for anyone eager to enjoy comfort food with a fresh twist.
Ingredients You’ll Need
These ingredients are simple yet essential to building layers of flavor, texture, and color that make this vegetarian Mexican lasagna absolutely irresistible. Each element, from the aromatic spices to the fresh veggies and creamy cheese, plays a key role in creating a harmoniously bold and satisfying dish.
- Crushed canned tomatoes (800 g / 28 oz): The base for your enchilada sauce, bringing vibrant acidity and natural sweetness.
- Olive oil (2 tbsp total): For sautéing veggies and adding richness without overpowering flavors.
- Garlic (2 cloves): Adds that essential punch of aroma and earthiness, minced and whole for layered flavor.
- Red onion (1 whole, divided): Offers sweetness and depth, first blended into sauce, then sautéed for filling.
- Fresh coriander/cilantro (1 cup plus garnish): Brightens the dish with a fresh, citrusy note and pretty finishing touch.
- Ground cumin, oregano, paprika (1 tbsp each): The classic Mexican spice trio that infuses everything with warmth and authenticity.
- Salt, garlic powder, cayenne pepper, sugar (varied teaspoons): To balance flavors, enhance savoriness, and add subtle heat.
- Coriander powder (2 tsp): Adds herbal complexity to your sauce.
- Black pepper (to taste): Freshly ground for a mild kick.
- Red capsicum/bell pepper (1 large): Provides crunch, sweetness, and vibrant color to the filling.
- Zucchinis (2 medium): Offer a tender bite and absorb the spices beautifully.
- Black beans (425 g / 14 oz can): Protein-packed and hearty, they add a meaty texture while keeping it vegetarian.
- Frozen corn (1 1/2 cups): Sweet pops of goodness throughout every bite.
- Large flour tortillas (6, approx 22 cm wide): The perfect vehicle to layer all the goodness and hold your lasagna together.
- Grated melting cheese (2 1/2 cups / 200 g): I recommend low fat cheddar for gooey, delicious topping that browns nicely.
How to Make Vegetarian Mexican Lasagna Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 180°C (350°F). This ensures your dish will bake evenly, allowing the cheese to melt perfectly and the flavors to meld beautifully together.
Step 2: Whisk Up the Enchilada Sauce
Place the enchilada sauce ingredients into a blender: crushed tomatoes, whole peeled garlic clove, chopped red onion, fresh coriander, spices, salt, sugar, and black pepper. Blend until the onion disappears and the sauce is smooth and vibrant. This homemade sauce is the heart of your Vegetarian Mexican Lasagna Recipe, delivering rich flavor and a bright, tangy base.
Step 3: Sauté the Vegetables
Heat a tablespoon of olive oil in a large non-stick skillet. Add minced garlic and finely chopped red onion, cooking for about a minute to release their aroma. Toss in the red capsicum and cook for another minute, then add the chopped zucchinis and allow them to char slightly over three minutes. This step adds a smoky depth and tender texture to the vegetable filling.
Step 4: Create the First Layer
Spread a thin layer of the enchilada sauce on the bottom of your casserole dish—this keeps the tortillas from sticking and adds flavor from the bottom up. Place one whole tortilla in the center, then tear another tortilla in half and arrange the halves on either side. This layout creates the perfect base to hold the filling layers.
Step 5: Build Up the Filling
Spread half of your sautéed vegetable mixture over the tortillas. Scatter half of the black beans and corn on top. Drizzle one cup of the enchilada sauce over everything, then sprinkle 3/4 cup of grated cheese. This layer sets up layers of texture and indulgent cheesy goodness.
Step 6: Repeat the Layers
Now repeat: add another whole tortilla layer, another half of the vegetable filling, black beans, corn, a cup of enchilada sauce, and 3/4 cup grated cheese. This double-layered approach makes your Vegetarian Mexican Lasagna Recipe satisfyingly thick and rich.
Step 7: Final Layer and Baking
Top with the last two tortillas, cover them with the remaining two cups of enchilada sauce, and scatter the remaining cheese across the top. Pop your lasagna in the oven and bake for 25 minutes. You’re waiting for that bubbly, golden cheese that signals it’s ready to come out. Let it stand for five minutes before serving; this resting time helps the lasagna firm up slightly so it cuts beautifully.
How to Serve Vegetarian Mexican Lasagna Recipe
Garnishes
Fresh coriander or cilantro leaves add a pop of color and a fresh, citrusy burst that contrasts wonderfully with the rich, spicy layers beneath. You can also sprinkle some sliced jalapeños or a dollop of sour cream for extra zing and creaminess.
Side Dishes
This lasagna pairs beautifully with a light side salad dressed in lime vinaigrette, or even some simple guacamole and tortilla chips. These sides add crunch and freshness that balance the hearty, cheesy casserole.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins to create personal Mexican lasagna pots. Alternatively, layer the filling in large lettuce leaves for a lighter lettuce wrap version perfect for warmer days and lighter meals.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the lasagna with foil or transfer to an airtight container and keep refrigerated for up to 3 days. The flavors actually meld more deeply overnight, making leftovers even tastier!
Freezing
This Vegetarian Mexican Lasagna Recipe freezes beautifully. Wrap your portions tightly in plastic wrap and then foil, or freeze in a sturdy container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 175°C (350°F) until warmed through, about 20 minutes, or microwave individual slices covered loosely with a damp paper towel to keep them moist.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they tend to be less pliable and might crack when layered. To prevent this, lightly warm and soften them before assembling your lasagna.
Is this recipe spicy?
The spice level is mild by default but can be increased by adding more cayenne pepper or incorporating jalapeños in the filling. Adjust according to your heat preference.
Can I make this recipe vegan?
Absolutely! Substitute regular cheese with vegan cheese alternatives and use olive oil or plant-based butter. The sauce and filling are naturally vegan-friendly!
What other vegetables can I add?
Feel free to experiment by adding mushrooms, spinach, or even roasted sweet potatoes for extra flavor and nutrition.
How many people does this recipe serve?
This Vegetarian Mexican Lasagna Recipe yields about 5 to 6 generous servings, perfect for a family dinner or leftovers for the next day.
Final Thoughts
This Vegetarian Mexican Lasagna Recipe is a game-changer for those looking to enjoy classic Mexican flavors in a comforting, casserole-style dish. It’s colorful, hearty, and packed with layers of flavor that will keep everyone coming back for seconds. Don’t be surprised if this becomes your new go-to recipe for an easy, crowd-pleasing meal where veggies shine in every bite.
Print
Vegetarian Mexican Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 to 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Vegetarian Mexican Lasagna is a vibrant, flavorful twist on traditional lasagna, layered with a zesty enchilada sauce, sautéed vegetables, black beans, corn, and melted low-fat cheddar cheese. Perfectly baked to golden, bubbly perfection, it offers a hearty and comforting meal that’s both satisfying and nutritious.
Ingredients
Enchilada Sauce
- 800 g / 28 oz crushed canned tomato
- 1 tbsp olive oil
- 1 clove garlic, whole peeled
- 1/2 red onion, chopped
- 1 cup fresh coriander / cilantro, lightly packed
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp paprika (any type)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional)
- 1 tsp sugar (any)
- 2 tsp coriander powder
- Black pepper, to taste
Hot Filling
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 red onion, finely chopped
- 1 large red capsicum / bell pepper, chopped (~1 1/2 cups)
- 2 zucchinis, chopped (~1 1/2 cups)
- 425 g / 14 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
Assembly
- 6 large flour tortillas (approx 22 cm / 9″ wide)
- 2 1/2 cups / 200 g grated melting cheese (low fat cheddar recommended)
- Fresh coriander / cilantro leaves, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the assembled lasagna.
- Prepare Enchilada Sauce: Place all the enchilada sauce ingredients in a blender and blend until the onion is fully incorporated and no longer visible. This usually takes about 15 seconds on higher settings in a powerful blender like a Vitamix.
- Sauté Vegetables: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add minced garlic and finely chopped onion, cooking for about 1 minute until fragrant. Add chopped red capsicum and cook for another minute. Then add chopped zucchinis and cook for 3 minutes until they start to char. Remove the skillet from heat.
- Assemble Base Layer: Spread a little enchilada sauce on the bottom of a casserole dish to prevent sticking. Place one whole tortilla in the center, then tear another tortilla in half and position the halves on each side of the whole tortilla to create a base layer.
- Add First Filling Layer: Spread half of the sautéed vegetable mixture evenly over the tortillas. Scatter half of the drained black beans and half of the frozen corn on top. Drizzle 1 cup of enchilada sauce evenly over the layer and sprinkle 3/4 cup of grated cheese.
- Add Second Filling Layer: Repeat the layering process: tortillas, remaining vegetable filling, remaining black beans and corn. Drizzle with another 1 cup of enchilada sauce and sprinkle another 3/4 cup of grated cheese on top.
- Top Layer: Cover with remaining tortillas. Pour over the final 2 cups of enchilada sauce to cover fully, then scatter the remaining grated cheese evenly on top.
- Bake: Place the casserole dish in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbling, and golden brown.
- Rest and Garnish: Remove from the oven and let the lasagna stand for 5 minutes to set. Garnish with fresh coriander or cilantro leaves before serving for a fresh flavor boost.
Notes
- For a spicier enchilada sauce, increase the amount of cayenne pepper or add some chopped jalapeños.
- Use low-fat cheddar cheese to keep the dish lighter while still achieving a good melt and flavor.
- If you prefer a gluten-free version, substitute flour tortillas with gluten-free tortillas or corn tortillas if suitable.
- Letting the lasagna rest after baking helps it set, making it easier to cut and serve.
