Description
Veggie Mexican Lasagna is a hearty baked dish perfect for holiday dinners, featuring layers of a vibrant Mexican-inspired vegetable filling, creamy homemade béchamel sauce, and melty cheese. This fusion recipe combines Italian pasta technique with bold Tex-Mex flavors to create a comforting and impressive main course.
Ingredients
Scale
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
Bechamel 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)
Assembly:
- 8 lasagna sheets, boiled al dente according to packet instructions
- 2 1/2 – 3 cups marinara sauce, store-bought
- 1 cup cheese (mozzarella and gruyère mix)
Garnishes:
- Green onions, finely chopped
- Mixed fresh herbs
Instructions
- Prepare Black Bean Filling: Heat oil over medium heat in a pan. Add diced shallots, minced garlic, zucchini, and yellow squash. Sauté for 3-4 minutes until onions are translucent. Add black beans and lightly mash them in the pan. Stir in tomato paste and spices including taco seasoning, garam masala, red chili powder, oregano, and Italian seasoning. Cook for a few more minutes, then add diced bell peppers, corn, hot sauce, water, and chopped cilantro. Sauté briefly until well combined and heated through. Set aside.
- Make Bechamel Sauce (White Sauce): In a large saucepan, melt butter and oil over medium heat. Add all-purpose flour and whisk vigorously until mixture becomes frothy and slightly changes color forming a roux. Gradually add milk while whisking continuously to avoid lumps, creating a smooth and silky sauce. Stir in chopped, tightly squeezed spinach along with salt, sugar, black pepper, and garlic powder. Add shredded cheese and stir until melted and smooth. Remove from heat and set aside.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Add a layer of cooked lasagna sheets over the sauce. Spread a layer of bechamel sauce on the pasta, sprinkle some cheese, then add a layer of the black bean filling. Top with more cheese. Add a second layer of lasagna sheets, then another layer of marinara sauce, bechamel sauce, and cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown and become bubbly. Optionally, broil for the last few minutes to get an extra crispy top layer.
- Garnish and Serve: Remove from oven and let rest briefly. Garnish with finely chopped green onions and mixed fresh herbs before serving. Enjoy this flavorful and comforting veggie Mexican lasagna!
Notes
- You can customize the black bean filling by adding any vegetables you have on hand to make it heartier and more delicious.
- Be careful not to overcook the lasagna sheets; boiling them al dente ensures they hold their shape during baking.
- For extra flavor, consider broiling at the end of baking to get a crispier cheese crust on top.
- Use a mix of cheese such as mozzarella, parmesan, and gruyère for optimal meltiness and flavor complexity.
- Adjust spice levels by modifying the amount of hot sauce and red chili powder according to your taste.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Baked, Dinner, Lunch, Main Course, Pasta
- Method: Baking
- Cuisine: Fusion, Italian, Mexican, Tex-Mex
Keywords: veggie mexican lasagna, baked lasagna, Mexican filling, black beans, béchamel sauce, vegetarian pasta, fusion cuisine, holiday dinner
