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
Scale
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.
