Vegetarian Mexican Lasagna
VEGETARIAN MEXICAN LASAGNA Bake is filled with vegetables, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!
Mexican Lasagna
Mexican food isn’t just about slow cooker tacos or taco casserole – it’s also about lasagna!
We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese. Many times I’ll prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time. Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces.
Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor. This is a lasagna that the family will fall in love with.
This lasagna is filled with veggies that go perfect with the “Mexican” flavor. Most vegetarian lasagna recipes use eggplant and zucchini but I don’t. Why? That’s easy. We don’t grow those vegetables, hah. Case closed.
Instead I use the veggies that are grown in our garden to make this as fresh as possible. There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.
Mexican Lasagna Ingredients:
- lasagna noodles
- kale
- green pepper
- tomatoes
- onion
- 1 jalapeno
- black beans
- pasta sauce
- taco seasoning (I buy mine in bulk!)
- ricotta
- mozzarella cheese
Easy Lasagna Casserole
For the Mexican flavor add a pack taco seasoning mix. It doesn’t get much easier than having all your spices in one pack! All you need to do is pour!
Once the lasagna is prepared, you will cover with aluminum foil and bake for 20 minutes. After that remove the aluminum foil and bake for 5 more minutes so your cheese gets all bubbly and gorgeous!
No more stressing out about what’s for dinner, just make this Mexican Vegetarian Lasagna!
Enjoy this Vegetarian Mexican Lasagna!
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More Vegetarian Recipes
Vegetarian Mexican Lasagna
VEGETARIAN MEXICAN LASAGNA Bake is filled with vegetables, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!
Ingredients
- 9 lasagna noodles
- 4 cups kale - stem removed chopped
- 1 medium green pepper chopped
- 3 medium tomatoes chopped
- 1 medium onion chopped
- 1 jalapeno chopped and seeds removed
- 15 oz can of black beans - drained
- 32 oz jar of pasta sauce
- 1 1.25 oz pack of taco seasoning
- 15 oz tub of ricotta
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Bring large salted pot of water to a boil. Cook lasagna according to instructions. When 3 minutes are left, add chopped up kale to the water. Drain noodles and kale. Add kale back to pot.
- Add into the pot with kale: green pepper, tomatoes, jalapeno, onion, black beans, pasta sauce and taco seasoning. Mix everything up.
- Grab your lasagna dish. Add a few spoonfuls of sauce mixture on the bottom.
- Place 3 lasagna noodles down.
- Spread 1/3 of your ricotta on top of the noodles.
- Add 1/3 of your vegetable sauce mixture on top.
- Add 1/3 of your Mozzarella cheese on top.
- Repeat 2 more times.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil and bake 5 minutes.
- Let sit 10 minutes before serving.
Looking for more delicious Mexican meals? Try my favorites!
Crockpot Pumpkin Mexican Chili!
Lots of veggies are always good, esp. when paired with lots of cheese 🙂 Delicious!
This is so great! I’ve been looking for recipes like this! Thank you <3
themodestfoxpr.blogspot.com
I’ve made many Vegetarian Lasagna and always include the zucchini and eggplant so when I sat down and started reading this post I was blown away when you included kale, tomatoes, green pepper, jalapeno pepper, onion and black beans. It truly blew my mind and I can’t wait to try it out for myself.
It looks like such a treat.
Nothing can beat veggies and more veggies. Being a vegetarian myself I love vegetarian dishes and I love Mexica dishes too. Does that mean this lasagna is calling my name? Drooling. 🙂
outstanding! i just love every single thing about this! you’ve created perfection in a casserole dish. 🙂
Great minds think alike with the Mexican lasagna 😉
This is a favourite in our house too, as it’s such a good way to eat loads of veggies in one meal.
I haven’t been making many pasta dishes, until recently. Can’t wait to incorporate this yummy dish into my meal plan!
I haven’t made lasagna in a long time. Now I am inspired to make it again!
This looks like a great meatless dish to make for dinner tonight! Plus we will sure have leftovers which is always wonderful. Thank you for sharing at Merry Monday!
This recipe looks amazing! Thanks for sharing with the Delicious Dishes Recipe party this week!
Oh my.,. this looks so delicious. I never thought of having a mexican lasagna. I’m going to have to try it this weekend!
Hope you enjoy Marisa!
Looks soooo yummy! I have to make this but could you tell what size glass pan you are using? Thank yous so much!!!
Hey Mary, 13×9 is pretty average for a lasagna pan. As long as it can fit 3 rolls of noodles across it will do the job. Enjoy!
Thank you sooooo very much. Next, will pick up necessary ingredients next week on my grocery stocking trip. Only go to town once a week… pretty isolated here.
I tried this recipe cut in half, using a smaller baking dish and also left off one layer. I substituted cottage cheese on hand for ricotta. I used oven ready pasta. Turned out great!!! I’ll be making this again 🙂
Hey Marion, so happy to hear you enjoyed this lasagna! Thanks for letting me know!
Wanted to try this recipe but was t sure if I should sauté the veggies first. Not a big fan of crunchy veggies after I bake a dish! Should they be soften first !!
Hey Peggy, I don’t really think they require additional cooking. The only suggestion I have is to make sure to add the kale to the boiling water, per recipe instructions, so it’s not crunchy. With that said, if you really want to saute the veggies before hand, you totally can! Hope you enjoy this lasagna!
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Hi Pam, have you tried freezing this and cooking it later?
Thanks,
Linda
You absolutely can! Just make sure to defrost overnight and then bake as usual (you might need to add a additional 15 minutes!). Enjoy the lasagna!
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