Name: Veggie Mexican Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 tbsp oil; 1/2 cup shallots (onions), diced; 2 tsp garlic, minced; 1/2 cup zucchini, diced; 1/2 cup yellow squash, diced; 1 cup black beans or kidney beans, boiled or canned; 2/3 cup mixed color bell peppers, diced; 1/2 cup corn, boiled or frozen; 1 1/2 tbsp tomato paste; 2 tsp taco seasoning; 1/2 tsp garam masala; 1 tsp red chili powder; 1/2 tsp oregano; 1/2 tsp Italian seasoning; Salt, to taste; 2 tsp hot sauce; 2 tbsp water; 2 tbsp cilantro with tender stems, finely chopped; 2 tbsp butter; 1 tbsp oil; 3 1/2 tbsp all-purpose flour; 2 1/2 cups milk; 1/4 cup spinach, chopped (frozen or blanched); 1/2 tsp salt (adjust to taste); 2 tsp sugar; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp shredded cheese (mix of mozzarella and parmesan); 8 lasagna sheets (boiled al dente); 2 ½ – 3 cups marinara sauce (store-bought)

Description

Indulge in the comforting flavors of Veggie Mexican Lasagna, a delightful fusion of vibrant vegetables and creamy béchamel sauce layered between tender lasagna sheets. This dish is perfect for family dinners, potlucks, or any occasion where you want to impress with a hearty yet healthy meal. Bursting with spices and fresh ingredients, each bite offers a satisfying experience that will keep everyone coming back for more. Best of all, this recipe allows for customization—feel free to swap in your favorite veggies or adjust the spice levels to suit your taste. Prepare to make this easy vegetarian dish a staple in your kitchen!

Ingredients

Scale

2 tbsp oil
1/2 cup shallots (onions), diced
2 tsp garlic, minced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 cup black beans or kidney beans, boiled or canned
2/3 cup mixed color bell peppers, diced
1/2 cup corn, boiled or frozen
1 1/2 tbsp tomato paste
2 tsp taco seasoning
1/2 tsp garam masala
1 tsp red chili powder
1/2 tsp oregano
1/2 tsp Italian seasoning
Salt, to taste
2 tsp hot sauce
2 tbsp water
2 tbsp cilantro with tender stems, finely chopped
2 tbsp butter
1 tbsp oil
3 1/2 tbsp all-purpose flour
2 1/2 cups milk
1/4 cup spinach, chopped (frozen or blanched)
1/2 tsp salt (adjust to taste)
2 tsp sugar
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp shredded cheese (mix of mozzarella and parmesan)
8 lasagna sheets (boiled al dente)
2 ½ – 3 cups marinara sauce (store-bought)
1 cup cheese (mix of mozzarella and gruyère)
Green onions, finely chopped
Mixed fresh herbs

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Instructions

Heat oil in a saucepan over medium heat. Sauté diced shallots and minced garlic until fragrant.
Add diced zucchini, yellow squash, bell peppers, corn, black beans or kidney beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, water, and cilantro. Cook until the veggies are tender.
In another saucepan, melt butter with oil; stir in flour to create a roux. Gradually whisk in milk until smooth and thickened. Add chopped spinach and seasonings.
Preheat oven to 375°F (190°C). In a baking dish, layer marinara sauce followed by lasagna sheets, veggie filling, and béchamel sauce. Repeat layers until the top is reached.
Top with marinara sauce and shredded cheese. Cover with foil and bake for 30 minutes; uncover and bake an additional 15 minutes until bubbly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 12g
Cholesterol: 30mg