Vegetarian Mexican Lasagna
User Reviews
5
Vegetarian Mexican Lasagna
Description
Vegetarian Mexican Lasagna is built upon a bright, freshly blended enchilada sauce combining crushed tomatoes, garlic, red onion, coriander, cumin, and other spices. The hot filling consists of garlic, onions, sautéed red bell peppers, and zucchini, lightly charred to bring out their flavor. Layers start and end with flour tortillas, interspersed with black beans, corn, cheese, and generous amounts of the enchilada sauce. After baking, the cheese is bubbly and golden, while the layers meld into a cohesive, slightly saucy casserole with a pleasant texture contrast between tender vegetables and melted cheese.
This lasagna works well as a vegetarian entree for dinner or gatherings. It pairs nicely with fresh garnishes like cilantro and can be served alongside simple sides or a green salad. The use of flour tortillas rather than corn mimics traditional lasagna layers with a soft, pliable texture.
The recipe notes suggest using some enchilada sauce sparingly to prevent the tortillas from becoming too soggy, and leftover sauce can be repurposed for soups, salsa, or other Mexican-inspired dishes. The enchilada sauce’s fresh blend of spices and herbs imparts a flavorful base that distinguishes this recipe.
Ingredients
Enchilada Sauce
- 800 g / 28oz canned tomato crushed
- 1 tbsp olive oil
- 1 clove garlic , whole peeled
- 1/2 red onion , chopped
- 1 cup Coriander lightly packed, also known as cilantro
- 1 tbsp cumin oregano and paprika (any type
- 1 tsp salt garlic powder, cayenne pepper (optional) and sugar (any
- 2 tsp coriander powder
- black pepper
Hot Filling
- 1 tbsp olive oil
- 1 garlic minced, clove
- 1/2 red onion , finely chopped
- 1 red bell pepper chopped (~1 1/2 cups, large
- 2 zucchini chopped (~1 1/2 cups
Assembling
- 425 g / 14 oz black beans drained and rinsed, canned
- 1 1/2 cups corn frozen
- 6 flour tortilla approx 22 cm / 9" wide) (2, large
- 2 1/2 cups / 200g melting cheese I used low fat cheddar, grated
- Coriander for garnish (optional, cilantro leaves, fresh
Instructions
- Preheat oven to 180C/350F.
- Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)
- Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.
- Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).
- Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.
- Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.
- Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.
Notes
- Use flour tortillas to better mimic traditional lasagna layering and reduce sogginess compared to corn tortillas.
- Apply enchilada sauce moderately to prevent the tortillas from becoming too soggy during baking.
- Leftover enchilada sauce can be used as a soup base, salsa, or in other Mexican dishes, maximizing the sauce’s fresh spice profile.
- Adapt the spice levels by adjusting cayenne or garlic powder to taste in the enchilada sauce blend.
- This recipe yields a large casserole suitable for multiple servings, ideal for family meals or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 413g | |
| Calories | 342cal | 17% |
| Carbohydrates | 51.2g | 17% |
| Protein | 17.9g | 36% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 7mg | 2% |
| Sodium | 875mg | 36% |
| Fiber | 9.9g | 40% |
| Sugar | 7.7g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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