Mexican Lasagna is a smoky and zesty take on the classic! Made with black beans, veggies, cheese, taco seasoning, and tomato sauce, it’s a hearty and satisfying vegetarian dinner that’s easy to make ahead of time or freeze for later.
Vegetarian Mexican lasagna recipe
Mexican food isn’t just about slow cooker tacos or taco casserole – it’s also about lasagna! You can turn this iconic Italian dish into a Mexican-inspired vegetarian masterpiece using simple ingredients and seasonings that the whole family will enjoy.
For this recipe, lasagna noodles are layered with lots of vegetables, cheese, black beans, jalapenos, and tomato sauce. You’ll feel just as satisfied as you would if you were enjoying a classic Italian lasagna, but with added protein, nutrition, and spice!
One of the best features of this vegetarian dinner is that it’s easy to make ahead. If you have some extra time on the weekend, you can quickly assemble this lasagna and get it ready to throw in the oven when you get home from work on Monday. Bonus: it can be frozen for later and makes great leftovers!
Mexican lasagna vs. Italian lasagna
This vegetarian lasagna is a hybrid between Mexican food and Italian. Classic Italian lasagna is made with very little or no vegetables and has layers of tomato sauce, noodles, and cheese.
This Mexican lasagna still has a hint of Italian flair as it’s made with mozzarella, ricotta, and red sauce. The main difference? It’s packed with vegetables, black beans, and taco seasoning! It tastes smoky and zesty while remaining just as comforting as the classic.
How to make vegetarian Mexican lasagna
Not only is this lasagna unique and delicious, but it’s also easy to make. If you’ve ever made traditional lasagna, you can put this recipe together! Here’s how it’s done:
Bring a large pot of water to a boil. Boil the noodles according to the package instructions and add the kale within the last 3 minutes.
Drain the noodles and add the kale back into the pot with the sauce, beans, vegetables, and seasonings.
Add some of the sauce mixture to the bottom of the baking dish. Start with a layer of lasagna noodles, then add the ricotta, vegetable sauce, and mozzarella on top. Continue until you run out.
Cover the dish with aluminum foil and bake. Remove the foil for the last 10 minutes to melt the cheese.
Let it sit for 10 minutes, then slice and enjoy!
Substitutions and variations
- Want more protein? Mix in some plant-based protein like baked tofu, tempeh, white beans, or red kidney beans.
- Add more veggies – Like mushrooms, sweet corn, spinach, zucchini, or asparagus.
- Don’t have lasagna noodles? Try layering this lasagna with flour tortillas in its place for a taco-inspired lasagna.
- Add a garnish – Serve each slice with guacamole, salsa, sour cream, fresh cilantro, or candied jalapenos on top!
- If you’re not vegetarian, you can add ground beef, ground turkey, or ground chicken into the mix.
- Instead of pasta sauce, use red or green enchilada sauce.
- Spice it up! Use this spicy tomato sauce to give this dish some heat.
Make-ahead Mexican lasagna casserole
To make ahead: Cook the noodles, sauce, and vegetable mixture according to the recipe and assemble the lasagna. Wrap it in foil and store it in the fridge for 1 to 2 days before baking.
Storing leftovers: Cooked and cooled leftovers can be stored in the fridge for up to 4 days. Reheat in the oven at 350ºF until warmed through, or pop it in the microwave for a few minutes.
To freeze: Leave the lasagna unbaked before freezing. Wrap the high tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen at 375ºF for 45-60 minutes or until thawed and cooked through.
More comforting vegetarian dinners to try
- Vegetarian Black Bean Chili
- Vegetarian Quinoa Burgers
- Cheesy Green Pepper Bake
- Cabbage Soup
- Lentil Kale Soup
Pin for later:
- 9 lasagna noodles
- 4 cups kale stems removed, chopped
- 1 medium green pepper chopped
- 3 tomatoes chopped
- 1 small onion chopped
- 1 jalapeno chopped and seeds removed
- 15 oz can black beans drained
- 32 oz jar pasta sauce
- 1.25 oz pack taco seasoning
- 15 oz container ricotta
- 1 cup shredded Mozzarella cheese
- Preheat oven to 375 degrees F.
- 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 into the pot.
- Add green pepper, tomatoes, jalapeno, onion, black beans, pasta sauce and taco seasoning into the pot with the kale, mixing to combine ingredients.
- Grab your lasagna baking dish. Add a few spoonfuls of veggie/sauce mixture on the bottom.
- Place 3 lasagna noodles down on top of the sauce. Spread 1/3 of your ricotta on top of the noodles. Add 1/3 of your veggie/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 10 more minutes.
- Let sit 10 minutes before serving. Enjoy!
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