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Vegetarian Mexican Lasagna

Rated as 4.67 out of 5 Stars
12k

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

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

Directions

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  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.

Footnotes

  • 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

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Reviews

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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...