Veggie Mexican Lasagna
Indulge in the vibrant flavors of Veggie Mexican Lasagna, a unique dish that beautifully blends Italian and Mexican cuisines. This colorful casserole is layered with fresh vegetables, creamy sauce, and gooey cheese, making it a delightful choice for family gatherings or cozy weeknight dinners. Whether you’re hosting a crowd or looking for a satisfying meal for yourself, this veggie-packed lasagna is sure to impress. Plus, it’s versatile—feel free to customize it with your favorite vegetables and beans!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves about 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Italian
Ingredients
Scale
- 2 tbsp oil
- 1/2 cup diced shallots
- 2 tsp minced garlic
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1 cup boiled or canned black beans or kidney beans
- 2/3 cup diced mixed color bell peppers
- 1/2 cup corn (boiled or frozen)
- 8 lasagna sheets (boiled al dente)
- 2½ –3 cups marinara sauce
- Cheese (mozzarella and gruyère mix)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat oil over medium heat and sauté shallots and garlic until fragrant.
- Add zucchini, yellow squash, bell peppers, and corn; cook until tender.
- Stir in beans, tomato paste, taco seasoning, and spices; mix well.
- In a separate pan, melt butter and whisk in flour; gradually add milk to create a creamy sauce.
- Layer lasagna sheets with vegetable mixture, marinara sauce, cheese, and creamy sauce in a baking dish.
- Top with remaining cheese and bake for 30-35 minutes until bubbly.
- Let it rest for 10-15 minutes before slicing.
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg
Find it online: https://yayarecipes.com/veggie-mexican-lasagna/