Vegetarian Mexican Lasagna

4.8
(22)
16 Reviews
7 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.

Submitted by My Hot Southern Mess
Updated on September 10, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 9x13-inch lasagna
Jump to Nutrition Facts

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

Directions

  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

The flavor is dependent on the 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
21g Fat
40g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 411
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 70mg 23%
Sodium 863mg 38%
Total Carbohydrate 40g 15%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 19g 39%
Vitamin C 20mg 22%
Calcium 382mg 29%
Iron 3mg 14%
Potassium 566mg 12%

* 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.

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