Name: Veggie Mexican Lasagna Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-490034H19M
Cuisine: Fusion
Ingredients: 2 tbsp oil; 1/2 cup shallots (onions), diced; 2 tsp garlic, minced; 1/2 cup zucchini, diced; 1/2 cup yellow squash, diced; 1 cup black beans or kidney beans, boiled or canned; 2/3 cup mixed color bell peppers, diced; 1/2 cup corn, boiled or frozen; 1 1/2 tbsp tomato paste; 2 tsp taco seasoning; 1/2 tsp garam masala; 1 tsp red chili powder; 1/2 tsp oregano; 1/2 tsp Italian seasoning; Salt, to taste; 2 tsp hot sauce; 2 tbsp water; 2 tbsp cilantro with tender stems, finely chopped; 2 tbsp butter; 1 tbsp oil; 3 1/2 tbsp all-purpose flour; 2 1/2 cups milk; 1/4 cup spinach, chopped and tightly squeezed (frozen or blanched); 1/2 tsp salt, adjust to taste; 2 tsp sugar; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp shredded cheese (mozzarella and parmesan mix); 8 lasagna sheets, boiled al dente according to packet instructions; 2 1/2 – 3 cups marinara sauce, store-bought

Introduction

Veggie Mexican Lasagna is a comforting baked dish that brings together the vibrant flavors of Mexican-inspired vegetables and a creamy homemade béchamel sauce. Layered with melty cheese and pasta, it’s perfect for cozy dinners or special occasions. This fusion dish is sure to impress your guests with its colorful filling and gooey, golden crust.

A white square baking dish filled with a lasagna that has about five visible layers, topped with a golden-brown melted cheese layer sprinkled with finely chopped green herbs and spring onions; the edges are slightly crispy and browned, giving the dish a rich and textured look. The lasagna rests on a wooden board with a soft blurred background of festive holiday decorations including pine cones, greenery, red berries, and a stack of white plates with red stripes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Black Bean Filling:

2 tbsp oil
1/2 cup shallots (onions), diced
2 tsp garlic, minced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 cup black beans or kidney beans, boiled or canned
2/3 cup mixed color bell peppers, diced
1/2 cup corn, boiled or frozen
1 1/2 tbsp tomato paste
2 tsp taco seasoning
1/2 tsp garam masala
1 tsp red chili powder
1/2 tsp oregano
1/2 tsp Italian seasoning
Salt, to taste
2 tsp hot sauce
2 tbsp water
2 tbsp cilantro with tender stems, finely chopped

Béchamel Sauce (White Sauce):

2 tbsp butter
1 tbsp oil
3 1/2 tbsp all purpose flour
2 1/2 cups milk
1/4 cup spinach, chopped and tightly squeezed (frozen or blanched)
1/2 tsp salt, adjust to taste
2 tsp sugar
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp shredded cheese (mozzarella and parmesan mix suggested)

Assembly:

8 lasagna sheets, boiled al dente following packet instructions
2 ½ – 3 cups marinara sauce, store-bought
1 cup cheese (mozzarella and gruyère mix suggested)

Garnishes:

Green onions, finely chopped
Mixed fresh herbs

Instructions

Step 1: Prepare the black bean filling by heating oil in a pan over medium heat. Add shallots, garlic, zucchini, and yellow squash. Sauté for 3 to 4 minutes until onions are translucent. Add black beans and lightly mash them. Cook for a couple more minutes.

Step 2: Stir in tomato paste and all the spices. Mix well and cook for a few more minutes. Add bell peppers, corn, hot sauce, water, and cilantro. Stir to combine and set aside the filling.

Step 3: Make the béchamel sauce by melting butter and oil in a large saucepan. Add flour and whisk continuously until frothy and slightly lighter in color. Gradually whisk in milk, ensuring no lumps form, until the sauce is smooth and silky.

Step 4: Stir in the chopped spinach and all spices. Add shredded cheese and mix until melted. Remove from heat and set aside.

Step 5: Assemble the lasagna in a baking dish: spread a layer of marinara sauce, then a layer of lasagna sheets, followed by béchamel sauce, cheese, black bean filling, and more cheese.

Step 6: Add a third layer with lasagna sheets, marinara sauce, béchamel sauce, and cheese on top.

Step 7: Cover the dish with foil and bake at 375℉ (190℃) for 20 minutes. Remove foil and bake for another 10 minutes. For an extra crispy top, broil for a few minutes at the end.

Step 8: Garnish with chopped green onions and fresh herbs before serving. Enjoy your Veggie Mexican Lasagna!

Tips & Variations

Feel free to add any vegetables you have on hand to the filling for a heartier dish.

Use gluten-free lasagna sheets if you need a gluten-free version.

Adjust the hot sauce and spices to suit your preferred heat level.

Try adding some chopped jalapeños or smoked paprika for an extra smoky flavor.

If you don’t have fresh herbs for garnish, a sprinkle of dried oregano or parsley works well too.

FAQs

Can I make this Veggie Mexican Lasagna ahead of time?

Yes, you can assemble the lasagna a few hours before baking. Keep it covered in the refrigerator and bake just before serving for best results.

What can I substitute for black beans?

You can use kidney beans, pinto beans, or even cooked lentils as a substitute for black beans in the filling. This adds variety and suits different preferences.