Vegetarian Mexican Lasagna Recipe

★★★★★
“So made this last night for the family, and they licked their plates clean, even my finicky little one. Didn’t add any chili as I didn’t have any, but worked well as the kids don’t handle spices too well anyway. The little one had his with sour cream and loved it. Thanks! Will be making this again!.”
– Mini

★★★★★
“Just made this earlier tonight…all I can say is O.My.Goodness! This was delicious and really easy to make. I substituted reduced-fat black beans and less sodium taco seasoning and still did not lose flavor. This recipe is also not that bad in the way of calories, about 350.”
– Callmekathos

Ingredients

• Flour Tortillas – For this recipe, I used white soft flour tortillas from Trader Joe’s. For a healthier option, you may use whole-wheat tortillas.
• Enchilada Sauce – A good enchilada sauce makes this recipe, so I highly recommend using an authentic sauce such as Hatch Chile’s Red Enchilada Sauce. You can find this sauce at Whole Foods and most grocery stores. You can also make your own homemade enchilada sauce.
• Refried Beans – I used Trader Joe’s Traditional Refried Beans, but feel free to use your favorite brand. I prefer pinto beans, but feel free to use refried black beans.
• Taco Seasoning – I love Trader Joe’s Taco Seasoning which is on the spicy side. Feel free to use your favorite brand.
• Veggies – Tomatoes, Onions, Scallions (Green Onions), Jalapenos, Cilantro, and Lettuce.
• Taco Sauce – I used Taco Bell’s Hot Sauce to flavor the beans, you can use any taco sauce.
• Cheese – I recommend using a pre-shredded Mexican cheese blend. You may also use cheddar cheese or Pepper Jack cheese.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

• Cheese – This recipe calls for a pre-shredded Mexican cheese blend. Feel free to use freshly grated cheddar cheese, Monterey Jack cheese, or Colby Cheese.
• Whole-Wheat Tortillas (healthier) – Instead of white flour tortillas, you may use whole-wheat tortillas for a healthier option.
• Gluten-free – use gluten-free tortillas or substitute corn tortillas for flour tortillas. Also, use gluten-free enchilada sauce.
• Vegan –  For a vegan option, use vegan cheese.

How to Make Recipe Vegetarian Mexican Lasagna

Step 1 – Chop the Veggies

1. In a mixing bowl, combine the chopped onions, tomatoes, jalapenos, and 2 tablespoons of taco seasoning. (Image 1)

2. Mix well. Set aside. (Image 2)

Step 2 – Season Refried Beans

1. Add 2 cans of refried beans to a pot and 1/2 cup of water. Cook on medium heat – you don’t need any oil. Stir well until somewhat smooth. (Image 1)

2. Add sour cream and 1 tablespoon of taco seasoning. (Image 2)

3. Stir well. (Image 3)

4. Add about 2 tablespoons of taco sauce – I used Taco Bell’s Hot Sauce. Stir well. Once the beans are heated through, turn off the stove and set aside. (Image 4)

Step 3 – Assemble Vegetarian Mexican Lasagna

Preheat oven to 400 degrees.

TIP: Divide all the ingredients into threes since you’ll be making a three-layered Mexican Lasagna. Additionally, you’ll need 5 flour tortillas that you need to cut into halves.

1. Add 2 ladles of enchilada sauce to a 10″ x 13″ rectangular baking dish. (Image 1)

2. Place 3 tortillas over the enchilada sauce. (Image 2)

3. Add 1/3 of the refried bean mixture and spread. (Image 3)

4. Now add 1/3 of the vegetable mixture and spread. (Image 4)

5. Add about 3 ladles of enchilada sauce. (Image 5)

6. Now add about 1/3 of the Mexican shredded cheese. (Image 6)

Repeat steps 2 through 7, two more times as follows:
flour tortillas – beans – veggies – enchilada sauce – cheese (middle layer, top layer)

7. By now – you probably already have 3 layers of lasagna. Just to be visual – here’s what the final layer of enchilada sauce looks like. I used 3 ladles. (Image 7)

8. And here’s what the remaining cheese on top looks like. Place the baking dish (uncovered) into the oven at 400 degrees for 25 minutes. (Image 8)

9. Once done, your lasagna should look like this. (Image 9)

10. Garnish with some of my favorite toppings – scallions and cilantro. Wait 15-20 minutes before serving to avoid a gooey mess. (Image 10)

Make Ahead Option

You can assemble this Meatless Mexican Lasagna 1-2 days in advance. Cover it well with a plastic wrap and place it in the refrigerator. The next day, bake the lasagna for 25 minutes (add 5 more minutes if needed) at 400 degrees. Wait 20 minutes before serving so you don’t end up with a gooey mess. This dish also makes great leftovers.

Serving Suggestions

Top Mexican Lasagna with a dollop of sour cream, scallions, fresh cilantro, and shredded lettuce. This combo tastes amazing! You may also serve it with some tortilla chips on the side.

Storage

Store the lasagna in an airtight container. The lasagna will last for 3-4 days in the fridge. When you’re ready to eat, you can microwave a piece of lasagna for 1 minute.