Skip to main content New<> this month
Get the Allrecipes magazine

Vegetarian Mexican Lasagna

Rated as 4.89 out of 5 Stars

"A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings."
Added to shopping list. Go to shopping list.


1 h 20 m servings 411
Original recipe yields 12 servings (1 9x13-inch lasagna)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
  3. Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  4. Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
  5. Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.


  • Cook's Note:
  • Flavor is dependent on salsa and enchilada sauce used; for example if you do not like spicy foods, use a mild salsa and enchilada sauce.

Nutrition Facts

Per Serving: 411 calories; 20.8 40.1 19.4 70 863 Full nutrition

Explore more


Read all reviews 6
Most helpful
Most positive
Least positive

This dish was a hit with the whole family. Followed recipe exactly, other than adding a little extra spinach since we love it. The ratio of veggies and cheese and corn tortillas is perfect ! The...

Very good and such a alternative to Italian lasagna! I did not have spinach so left that out and it was fine. My guests loved it as they only have had the same kind of vegetarian lasagna. Thanks...

One of the best recipes I have tried from's delicious!! Made a few adaptations to make putting the casserole together a bit easier. Used 3/4 tsp crushed red pepper instead of jalape...

This dish is something I make every week, cut into 8 servings and send out for lunches as well as dinners! I leave out cheeses and use cottage cheese instead of ricotta for extra creaminess and...

I prepared and served this dish at our weekly pot-luck dinner. It was well received, even by the “gotta have meat” group. Changes I made: extra red bell pepper, about 1/2 cup extra pepper jack c...

The changes made: Lowest salt salsa possible Used rehydrated dry black beans No enchilada sauce Whole wheat tortillas Less cheese and for 1/2 of the recipe, one 5oz bag of fresh spinach, wilted ...