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Vegetarian Mexican Lasagna

Vegetarian Mexican Lasagna

Name: Vegetarian Mexican Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 9x13-inch lasagna
Ingredients: cooking spray; 2 tablespoons olive oil; 1 cup diced sweet onion; 2 jalapeno peppers, seeded and diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 (16 ounce) jar salsa; 1 (15.5 ounce) can black beans, rinsed and drained; 1 (15.25 ounce) can whole kernel corn, drained; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 3 cups shredded pepper Jack cheese, divided; 2 cups ricotta cheese; 1 egg, beaten; ½ teaspoon salt; ½ teaspoon ground black pepper; 18 corn tortillas; 1 cup enchilada sauce

Rating: 4.92 stars

13 Ratings
8 Reviews
5 Photos

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

By My Hot Southern Mess

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

1 9x13-inch lasagna

Nutrition Info

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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Step 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.
Step 3

Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
Step 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.
Step 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; protein 19.4g; carbohydrates 40.1g; fat 20.8g; cholesterol 70.2mg; sodium 862.9mg. Full Nutrition

Reviews (8)

Most helpful positive review

midcenturymoderngirl

02/16/2020

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 enchilada sauce and salsa you use can vary the flavors to your liking, which is perfect. I used green enchilada sauce, next time I will try using red. Read More

Helpful

(5)

13 Ratings

5 star values: 12
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

midcenturymoderngirl

02/15/2020

Helpful

(5)

Sue

02/14/2020

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 will make againz! Read More

Helpful

(2)

MFC

03/15/2020

One of the best recipes I have tried from here....it's delicious!! Made a few adaptations to make putting the casserole together a bit easier. Used 3/4 tsp crushed red pepper instead of jalapeno. Next time I might cut back to 1/2 tsp. I used 2 tsp chopped garlic from a jar. I suggest using chunky salsa that is refrigerated at the store. I also added a bit of brown sugar to the salsa to pacify some of the acidity of the tomatoes. I substituted cottage cheese for the ricotta. Makes the cheese layer so much easier to spread. The recipe makes a large casserole and it does freeze well. BIg hit with my husband and neighbor. Read More

Lisa Inks

08/18/2020

oh this was GOOD! thank you for the great recipe Read More

kelly

03/06/2020

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 cheese on top and 2oz extra enchilada sauce (the can was 10oz). I’ll definitely prepare this dish again. Read More

cindy

03/09/2020

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 it turns out amazing! Give it a try! Read More

Kimberly Hartwell

01/02/2021

I thought it was amazing The only change I made was the cumin as I didn't have any even though I thought I did. So I subbed and curry instead. It was so filling and overall not difficult. Read More

adale

03/06/2020

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 and scissor “chopped” And low fat small curd cottage cheese That’s probably a lot of changes but worked well is worth doing again. I have to prepare low fat, low salt meals. Read More

Back to Vegetarian Mexican Lasagna

All Reviews for Vegetarian Mexican Lasagna

- of Reviews

Vegetarian Mexican Lasagna

Servings Per Recipe: 12
Calories: 411.4

% Daily Value *

protein: 39 %

carbohydrates: 13 %

dietary fiber: 31 %

sugars:

fat: 32 %

saturated fat: 50 %

cholesterol: 23 %

vitamin a iu: 82 %

niacin equivalents: 27 %

vitamin b6: 21 %

vitamin c: 34 %

folate: 23 %

calcium: 38 %

iron: 15 %

magnesium: 29 %

potassium: 16 %

sodium: 35 %

thiamin: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Vegetarian Mexican Lasagna

1 of 8

All Reviews

midcenturymoderngirl

02/15/2020

Helpful

(5)

Sue

02/14/2020

Helpful

(2)

MFC

03/15/2020

Lisa Inks

08/18/2020

oh this was GOOD! thank you for the great recipe

kelly

03/06/2020

cindy

03/09/2020

Kimberly Hartwell

01/02/2021

I thought it was amazing The only change I made was the cumin as I didn't have any even though I thought I did. So I subbed and curry instead. It was so filling and overall not difficult.

adale