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!
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.