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.
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.