logo
Food Advertising by

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.


Print Recipe
Mexican Vegetable Lasagna Yum
Mexican Vegetable Lasagna
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For the Filling:
  • 1 Onion - medium, chopped
  • 2 cloves Garlic - minced
  • 1 Zucchini - medium, chopped
  • 3 Red Pepper - medium, chopped ( I actually used 1 each of red, green and orange)
  • 3 cups Spinach - roughly chopped
  • 1 15 oz Red Kidney beans . canned - drained and rinsed
  • 1 15 oz Tomatoes . canned Chopped ( or as required)
  • 2 tbsp Cumin powder
  • 1 tbsp Chili powder
  • to taste Salt pepper and
Other Ingredients:
  • 3 Tortillas (I used large flour tortillas, you can substitute corn tortillas)
  • 1 cup Cheddar cheese Sharp - grated
  • 1 cup Pepper Jack cheese - grated
  • 2 Green onions - for garnish
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For the Filling:
  • 1 Onion - medium, chopped
  • 2 cloves Garlic - minced
  • 1 Zucchini - medium, chopped
  • 3 Red Pepper - medium, chopped ( I actually used 1 each of red, green and orange)
  • 3 cups Spinach - roughly chopped
  • 1 15 oz Red Kidney beans . canned - drained and rinsed
  • 1 15 oz Tomatoes . canned Chopped ( or as required)
  • 2 tbsp Cumin powder
  • 1 tbsp Chili powder
  • to taste Salt pepper and
Other Ingredients:
  • 3 Tortillas (I used large flour tortillas, you can substitute corn tortillas)
  • 1 cup Cheddar cheese Sharp - grated
  • 1 cup Pepper Jack cheese - grated
  • 2 Green onions - for garnish
Mexican Vegetable Lasagna
Instructions
  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.
Recipe Notes

* 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.

Share this Recipe

8 thoughts on “Mexican Vegetable Lasagna”

Leave a Reply

Your email address will not be published. Required fields are marked *