Mexican Vegetable Lasagna

This is a very nutritious and filling dish. I adapted Rachael Ray's Mexican lasagna to suit our taste. I used almost all the different variety of veggies I had in the fridge.

Mexican Vegetable Lasagna
This is a very nutritious and filling dish. I adapted Rachael Ray's Mexican lasagna to suit our taste. I used almost all the different variety of veggies I had in the fridge. * Left over filling is great with rice (white or brown). * Lasagna can be stored in the refrigerator for up to 2 days; reheat...

Mexican Vegetable Lasagna

Summary

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  • Coursemain course
  • Cuisinemexican
  • Yield6~8 Serving s 6~8 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

For the Filling:
Onion - medium, chopped
1
Garlic - minced
2 cloves
Zucchini - medium, chopped
1
Red Pepper - medium, chopped ( I actually used 1 each of red, green and orange)
3
Spinach - roughly chopped
3 cups
Canned Red Kidney beans - drained and rinsed
1 15 oz.
Canned Chopped Tomatoes ( or as required)
1 15 oz.
Cumin powder
2 tbsp
Chili powder
1 tbsp
Salt and pepper
to taste
Other Ingredients:
Tortillas (I used large flour tortillas, you can substitute corn tortillas)
3
Sharp Cheddar cheese - grated
1 cup
Pepper Jack cheese - grated
1 cup
Green onions - for garnish
2

Steps

  1. In a large pot, heat 2 tbsp oil on medium flame. Add garlic and saute till light brown. Add onions, peppers, zucchini and saute for about 5 minutes; season with salt and pepper; cover and cook for about 8-10 minutes or until the veggies are just tender.
  2. Add chopped spinach and kidney beans. Cook till the spinach wilts, about 3 minutes.
  3. Add the tomatoes ( make sure that the filling is not too wet), cumin powder, chili powder. Cook for another 5 minutes. Season with salt and pepper and keep aside.
  4. Assembling the Lasagna:
  5. In a baking dish (I used a square baking dish), spread just a little filling (about 2tbsp)in the bottom.
  6. Halve the tortillas and layer the filling with 2 tortilla half moons (with the cut side facing outward).
  7. Spread 1/3 of the filling and cheese over the tortillas. Place another layer of tortillas.
  8. Repeat the layers with filling and cheese.
  9. Top most layer should be cheese (add more cheese for a gooey top).
  10. Bake in pre-heated 425F oven for 10-15 minutes or till the cheese is melted and slightly browned.
  11. Garnish with chopped green onions and enjoy with a simple salad for a complete meal.
Mexican Vegetable Lasagna

* Left over filling is great with rice (white or brown).

* Lasagna can be stored in the refrigerator for up to 2 days; reheats well and is great for lunch the next day.

* Any veggie or beans can be added like mushrooms, black beans, pinto beans, broccoli.

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