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!
Course Main Course
Cuisine Mexican
Keyword mexican casserole, mexican lasagna, vegetarian lasagna
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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


  • 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.