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Gooey and delectable Vegetarian Mexican Lasagna Recipe is a twist on traditional lasagna, but with three layers of flour tortillas, beans, veggies, enchilada sauce, and cheese. This hassle-free recipe can be prepared up to two days ahead and is perfect for the holidays, special occasions, or entertaining a crowd.
★★★★★
“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
I cooked up this recipe in my head back in 2011 on my commute to work. Yes, that’s when magic happens when I zone into my own little culinary world.
As you know, Mexican food is one of my favorite cuisines and anything with enchilada sauce is like icing on the cake. This Vegetarian Lasagna essentially tastes like enchiladas, but with layers of goodness and without having to roll up each tortilla. If you’re interested in real enchiladas, check out my Bean & Cheese Enchiladas.
More Mexican Recipes
Everyone’s holiday favorite, here is the famous Enchilada Bean Dip. For a classic and super easy dip, try my 5-Layer Mexican Dip. Another holiday favorite is this Jalapeno Popper Garlic Bread – it’s drool-worthy!
Table of Contents
What is Vegetarian Mexican Lasagna?
This lasagna is a cross between Mexican Enchiladas and Italian Lasagna, hence Mexican Lasagna, or think of it as an Enchilada Casserole.
Instead of lasagna noodles, this recipe calls for flour tortillas. Instead of marinara sauce, I’m using enchilada sauce. This meatless dish is made with beans, and veggies and finished off with a Mexican cheese blend.
As you can see, this irresistible dish has all the lasagna elements without any Italian flavors. It’s gooey and melts in your mouth. Hope you guys enjoy it!
Why You’ll Love This Recipe
- Melts-in-your-mouth – The combination of Mexican spices, savory beans, cheesy goodness, and layers of flour tortillas creates a taste sensation that’s hard to resist.
- Versatile Comfort Food– This dish works for many occasions, whether it’s the holidays, special occasions, or just a casual dinner.
- Make-Ahead Convenience – You can make this lasagna up to two days in advance and bake it on the day you want to serve. This option saves you time to do other things when you’re entertaining.
- Hearty & Satisfying – A meatless lasagna doesn’t have to compromise on heartiness and taste. The layers of beans, vegetables, and cheese provide a satisfying and filling meal that will leave everyone content.
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)
Expert Tips
✓ Enchilada Sauce – The enchilada sauce brand you use will make a huge difference in this recipe. I love Hatch Chile’s Mild/Medium Red Enchilada Sauce. Stick to any authentic brand.
✓ Refried Beans – Use canned refried pinto beans. I recommend Trader Joe’s brand.
✓ Taco Seasoning – I love Trader Joe’s Taco Seasoning which is quite spicy. If you’re using a different brand, make sure to use medium/hot Taco Seasoning.
✓ Tortillas – For the best results, make sure you use soft tortillas. Ideally, 8″ – 10″ flour tortillas work great in this recipe. Again, I used Trader Joe’s white flour tortillas. For a healthier option, you may use whole-wheat tortillas or even gluten-free corn tortillas.
✓ Lasagna Layers – This recipe will result in 3 layers of lasagna. Use a 9″ x 13″ baking dish (or something similar).
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.
More Vegetarian Casserole Dishes
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Vegetarian Mexican Lasagna
Equipment
- Le Creuset 12″ x 9″ Baking Tray
Ingredients
FOR REFRIED BEANS
- 32 ounces refried beans, 2 cans, I used Trader Joe’s
- 1/2 cup water
- 1 tbsp taco seasoning, I used Trader Joe’s
- 2 tbsp taco sauce, I used Taco Bell Hot Sauce
- 1/4 cup sour cream
FOR VEGGIE MIXTURE
- 2 cups onions, chopped
- 2 1/2 cups tomatoes, chopped
- 2 jalapenos, deseeded & chopped
- 2 tbsp taco seasoning
ASSEMBLE MEXICAN LASAGNA (makes 3 layers)
- 4 1/2 flour tortillas, halved, use 3 halves for each layer
- 23 ounces red enchilada sauce, divide into 4 layers – add sauce to bottom of dish
- 8 ounces Mexican cheese blend, divided into 3s
- refried beans, divided into 3s
- veggie mixture, divided into 3s
GARNISH
- cilantro, chopped
- scallions, chopped
Instructions
Step 1 – Chop the Veggies
- In a mixing bowl, combine the chopped onions, tomatoes, jalapenos, and 2 tablespoons of taco seasoning. Mix well. Set aside. (Image 2)
Step 2 – Season Refried Beans
- 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.Add sour cream and 1 tablespoon of taco seasoning, and stir well. Now, 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.
Step 3 – Assemble Vegetarian Mexican Lasagna
Preheat oven to 400 degrees.
- TIP: Divide all the ingredients into threes (except enchilada sauce) since you'll be making a three-layered Mexican Lasagna. For the enchilada sauce, divide quantity into 4s. Additionally, you'll need 4 1/2 flour tortillas that you need to cut into halves.
- Add 2 ladles of enchilada sauce to a 10″ x 13″ rectangular baking dish.
- Place 3 tortillas over the enchilada sauce. Add 1/3 of the refried bean mixture and spread. Now add 1/3 of the vegetable mixture and spread. Add about 3 ladles of enchilada sauce. Now add about 1/3 of the Mexican shredded cheese. Repeat these steps 2 more times as follows:
- flour tortillas – beans – veggies – enchilada sauce – cheese (middle layer, top layer)
- By now – you probably already have 3 layers of lasagna. Place the baking dish (uncovered) into the oven at 400 degrees for 25 minutes. Garnish with some of my favorite toppings – scallions and cilantro. Wait 15-20 minutes before serving to avoid a gooey mess.
Notes
- Enchilada Sauce – The enchilada sauce brand you use will make a huge difference in this recipe. I love Hatch Chile’s Mild/Medium Red Enchilada Sauce. Stick to any authentic brand.
- Refried Beans – Use canned refried pinto beans. I recommend Trader Joe’s brand.
- Taco Seasoning – I love Trader Joe’s Taco Seasoning which is quite spicy. If you’re using a different brand, make sure to use medium/hot Taco Seasoning.
- Tortillas – For the best results, make sure you use soft tortillas. Ideally, 8″ – 10″ flour tortillas work great in this recipe. Again, I used Trader Joe’s white flour tortillas. For a healthier option, you may use whole-wheat tortillas or even gluten-free corn tortillas.
- Lasagna Layers – This recipe will result in 3 layers of lasagna. Use a 9″ x 13″ baking dish (or something similar).
- Gluten-free – use gluten-free tortillas or substitute corn tortillas for flour tortillas. Also, use gluten-free enchilada sauce.
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I know this is an old article but I was searching for something vegetarian that could last a few days and the pics for this recipe looked so yummy, I had to try it. It came out so wonderful and so easy to make. I don't have a food processor so I just whipped and mashed the beans up and it came out excellent. My teen(who is very picky when it comes to vegetarian meals) had TWO LARGE plates of this meal. Thanks so much for sharing!
@Auset. Thank you so very much… That means a lot. So glad your teenager child enjoyed it. ๐
@Anonymous – that makes me so happy to hear. Glad this recipe worked out for you, and glad to hear the step-by-step images help. ๐
I just discovered your blog through a friend and made this for dinner last night – it came out amazing and so delicious! I am addicted to your recipes, thank you for sharing! The step-by-step pics are a huge help for a cooking novice like myself :).
Thanks! I'll post the link below so you can see. Please forgive me for the terrible photo though– I need to work on that :)https://fifteenminuteplan.wordpress.com/2012/01/13/vegetarian-mexican-lasagna/
Just made this for dinner and it was great! I love to post recipes I like on my blog so that I don't lose track of them, would you mind if I reposted this on my blog (with full credit to you and a handful of changes I made)? Thanks!
@fifteenminuteplan – of course!!! thanks so much for your feedback. Do let me know what changes you made, I'd love to know.
@callmekathos – love hearing that. So glad you reduced the fat without losing the flavor. I think the only unhealthy item is the cheese, and cheese is good for you in moderation. ๐
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.
My hubby made this for dinner tonight. It was yummy! Everyone except me had seconds. There is only one piece left…lunch tomorrow! ๐