Ultimate Cheesy Vegetarian Mexican Lasagna: Your Go-To Meatless Monday Family Dinner
This Cheesy Vegetarian Mexican Lasagna recipe is an absolute game-changer for your Meatless Monday dinners! Brimming with a vibrant array of fresh vegetables, a rich, homemade enchilada sauce, and a generous layer of melted cheese, this dish offers a delightful combination of flavors and textures that will have the entire family asking for seconds. It’s a fantastic way to enjoy a hearty, satisfying meal without meat, proving that plant-based doesn’t mean compromising on taste or comfort.
When it comes to creating memorable family dinners, I always aim for dishes that are not only delicious but also easy to prepare and nourishing. This vegetarian Mexican lasagna checks all those boxes and more. It’s a hearty casserole layered with tender-crisp vegetables, a robust homemade enchilada sauce that elevates every bite, and a symphony of cheeses. Even the pickiest eaters will find something to love in this flavorful creation. Serve it with classic Mexican toppers like fresh salsa, cool sour cream, creamy guacamole, or even a sprinkle of chopped cilantro for an exquisite finish that brings all the elements together.
For those who appreciate the convenience of meal prepping, this veggie taco lasagna is a dream come true. It can be easily assembled ahead of time, stored in the refrigerator, or even frozen for later enjoyment, making it an ideal solution for busy weeknights or unexpected cravings. Imagine coming home to a delicious, ready-to-bake dinner – that’s the kind of culinary magic this recipe offers.
Essential Ingredient Notes for Your Perfect Mexican Lasagna
Crafting an exceptional vegetarian Mexican lasagna starts with understanding your ingredients. Here’s a deeper dive into the components that make this dish truly special, along with some helpful tips for substitutions and variations:
Tortillas: I typically opt for 8-inch flour tortillas, often labeled as “fajita size,” as they fit beautifully into a standard 9×13 inch baking dish, requiring minimal adjustment. If you choose larger or smaller tortillas, simply be prepared to adjust the quantity to ensure full coverage for each layer. For a gluten-free option or a different flavor profile, corn tortillas work wonderfully and add an authentic touch. Just be aware that corn tortillas can sometimes be a bit more fragile, so handle them with care during layering.
Shredded Cheese: The cheese is undeniably one of the stars of any lasagna, and this Mexican version is no exception. A store-bought Mexican blend of shredded cheese provides a convenient and delicious option, melting beautifully to create that irresistible gooey texture. However, don’t hesitate to get creative with your cheese choices! A mix of mozzarella for its stretchiness, pepper jack for a mild spicy kick, or sharp cheddar for robust flavor would all be fantastic additions. Experimenting with different cheese combinations can truly customize your lasagna to your family’s preferences.
Beans: Black beans are my top choice for this recipe. Their earthy flavor and creamy texture perfectly complement the vibrant vegetables and zesty enchilada sauce. They also provide a hearty dose of protein and fiber, making this a truly satisfying vegetarian meal. If black beans aren’t your preference or if you’re looking for an alternative, pinto beans are another excellent option that will add a similar richness and texture to the dish.
Veggies: The beauty of a vegetarian lasagna lies in its versatility with vegetables. For my recipe, I particularly enjoy using red bell peppers, but any color will work just as well, allowing you to choose based on what you have on hand or what your family enjoys most. When it comes to mushrooms, white button or cremini mushrooms are my go-to. Their mild, savory flavor blends seamlessly with the other ingredients without overpowering them, and their texture is generally well-received, even by children who might be wary of stronger mushroom varieties. Feel free to incorporate other favorites like zucchini, corn, or even finely diced sweet potatoes for added nutrition and color.
Veg Forward & Kid-Approved: Packed with nutritious vegetables yet so delicious, even the kids won’t realize how healthy it is! It’s a brilliant way to sneak in extra greens.
Makes Incredible Leftovers: This taco lasagna miraculously tastes even better the next day, making it perfect for lunch meal prep or a quick reheat dinner. The flavors deepen and meld overnight.
Ideal for Meatless Monday Dinners: A satisfying, full-flavored meal that makes skipping meat easy and enjoyable, proving that vegetarian dining can be exciting and comforting.
Step-by-Step Instructions for Crafting Your Delicious Lasagna
Follow these detailed steps to assemble your mouth-watering vegetarian Mexican lasagna:
Making the Homemade Enchilada Sauce
The heart of this Mexican lasagna lies in its “bumped-up” enchilada sauce. While store-bought enchilada sauce is convenient, infusing it with a few fresh ingredients makes a world of difference in flavor and depth. To create this vibrant sauce, simply add all the sauce ingredients—canned red enchilada sauce, chipotle peppers in adobo sauce, minced garlic, fresh cilantro, and a pinch of cayenne pepper if you like extra heat—to a blender or food processor. Blend on medium to high speed until the mixture is completely smooth and all the ingredients are thoroughly combined, ensuring no large chunks of cilantro remain. This quick step will reward you with a richer, more complex sauce that truly elevates the entire dish.
Prepping Your Vegetables
A medley of fresh vegetables adds both flavor and texture to this lasagna. Begin by finely chopping or dicing your red onion, mushrooms, and bell pepper. Don’t worry too much about perfectly even cuts; these vegetables will be sautéed until tender and then baked within the lasagna layers, so they will soften considerably. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the prepared vegetables and sauté them for about 5 minutes, stirring occasionally, until they are soft and slightly caramelized. Once tender, stir in the minced garlic, sea salt, ground black pepper, and paprika. Continue to cook for an additional minute, allowing the garlic to become fragrant and the spices to bloom. Then, remove the skillet from the heat, and your veggie filling is ready for layering.
Preparing Additional Ingredients
While your vegetables are sautéing, take a moment to prepare the remaining ingredients. If using canned black beans, open the can and rinse them thoroughly under cold water using a strainer. This helps remove excess sodium and any canning liquid. Do the same for canned corn, if using. If you’re opting for frozen corn, there’s no need to rinse it; simply have it ready to add to the layers. This efficient prep ensures everything is ready when it’s time to assemble your lasagna.
Expertly Layering Your Vegetarian Mexican Lasagna
Once all your delicious components are prepped and ready, it’s time for the fun part: layering! This process builds the structure and flavor of your lasagna. Start by spreading a thin, even layer of your homemade enchilada sauce across the bottom of a 9×13 inch baking dish. This initial layer prevents the bottom tortillas from sticking and adds moisture. Next, arrange three fajita-sized tortillas over the sauce. You’ll likely need to tear one tortilla in half to achieve full coverage and create an even base (refer to the prep photos above for a visual guide).
On top of this tortilla layer, spread half of your perfectly cooked vegetable mixture, followed by half of the rinsed black beans and half of the corn. Drizzle approximately one cup of your flavorful enchilada sauce over this filling, ensuring good coverage. Finally, sprinkle one cup of shredded cheese evenly over the sauce and fillings. This creates a distinct, cheesy layer that will melt into gooey perfection during baking.
Now, repeat these steps to build the second layer of your lasagna, starting with another set of tortillas, then the remaining cooked vegetables, black beans, and corn, followed by another cup of enchilada sauce and a cup of shredded cheese. After completing the second layer, you will add the final three tortillas to the top. Finish the lasagna by pouring the remaining enchilada sauce generously over the top layer of tortillas, ensuring they are well-covered, and then crown it all with the remaining shredded cheese. This final layer of cheese will bake into a beautiful, golden-brown crust.
Baking to Golden Perfection
With your vegetarian taco lasagna beautifully layered, it’s time for baking! Preheat your oven to 350 degrees F (175 degrees C). Place the baking dish on the center rack and bake for 20-30 minutes, or until the cheese is bubbling, melted, and golden brown, and the enchilada sauce around the edges is visibly simmering. The exact baking time may vary slightly depending on your oven. Once baked to perfection, remove the dish from the oven, let it rest for a few minutes to set, then slice and serve warm with your favorite optional toppers. Get ready to enjoy a burst of Mexican-inspired flavors!
Keep any leftover Mexican Lasagna in an airtight container in the fridge for up to 4 days. For best results, reheat individual portions in an oven or microwave until thoroughly warm. This dish tastes just as good, if not better, the next day!
Frequently Asked Questions About Vegetarian Mexican Lasagna
Absolutely! This hearty vegetarian taco bake is an excellent candidate for freezing, and it can be stored for up to 3 months. To freeze, ensure the lasagna has cooled completely to room temperature after baking. Then, you can either wrap the entire casserole dish tightly with plastic wrap and aluminum foil, or for more convenient individual portions, I recommend cutting the lasagna into squares and wrapping each piece in foil or placing them in freezer-safe bags. This way, you can easily grab a single portion for a quick lunch or dinner. When you’re ready to enjoy, let the frozen lasagna thaw in the refrigerator overnight, then reheat it in the oven or microwave until it’s warmed through and bubbly.
For this recipe, I love using a flavorful mix of bell peppers (especially red for sweetness), corn, mushrooms, and red onion. This combination creates a fantastic balance of flavors and textures that pair wonderfully with the enchilada sauce, and my family, including the kids, genuinely enjoys all these veggies. However, the beauty of Mexican lasagna is its adaptability! Other excellent vegetable options include diced zucchini, eggplant, chopped cauliflower florets, broccoli, or even fresh diced tomatoes for a burst of juicy flavor. Feel free to use whatever fresh produce you have on hand or what your family prefers to make this dish uniquely yours.
Certainly! For those who enjoy meat or are cooking for a mixed preference group, this taco lasagna is incredibly versatile and can easily be customized with meat. If you choose to add meat, it’s crucial to cook it thoroughly beforehand; do not add raw meat to the lasagna layers. Some fantastic meat options that would integrate well include seasoned ground taco meat (beef, turkey, or chicken), shredded grilled chicken (like in these grilled chicken street tacos), tender pork carnitas, or savory carne asada. Simply layer the cooked meat along with the vegetables and beans for a heartier, meat-inclusive dish.
Yes, absolutely! One of the greatest advantages of this taco casserole is its suitability for advance preparation. You can fully assemble and layer the entire dish, then cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 12 hours. This makes it an ideal option for preparing the night before or assembling in the morning before work, allowing you to simply pop it into the oven for a quick and easy dinner later. When you’re ready to bake, it’s best to let the casserole come closer to room temperature for about 30 minutes before baking to ensure even cooking, then follow the recipe instructions for baking time and temperature.
Pro Tips for the Best Vegetarian Mexican Lasagna
Achieve lasagna perfection with these expert tips:
Sauce It Up Generously: One of the biggest pitfalls when making layered dishes with tortillas is drying them out. To prevent this, ensure you add a generous amount of enchilada sauce to each layer, and especially to the very top. The sauce not only infuses incredible flavor but also keeps the tortillas soft and moist. It acts as a culinary “glue” that, combined with the melting cheese, helps the layers adhere beautifully, allowing for a clean, perfect slice every time.
Boost the Flavor of Your Sauce: While using store-bought enchilada sauce is a convenient starting point, taking a few extra minutes to “boost” it with fresh ingredients truly transforms the dish. My “boosted” enchilada sauce, with added chipotle peppers, garlic, and cilantro, offers a depth of flavor that a plain canned sauce simply can’t match. This extra step might seem minor, but it makes a significant difference, adding a fresh, zesty, and subtly spicy dimension that permeates the entire lasagna. It’s a small investment of time for a huge return in taste!
Don’t Overcrowd the Pan: While it’s tempting to pack in as many ingredients as possible, ensure your baking dish isn’t overly full. Leaving a little room allows the sauce to bubble up and the cheese to melt without overflowing, preventing a mess in your oven.
Rest Before Serving: After baking, let the lasagna rest for 5-10 minutes before slicing. This allows the layers to set and the cheese to firm up slightly, making for cleaner cuts and easier serving.
Serving Suggestions for an Unforgettable Meal
This vegetarian Mexican lasagna is a truly satisfying meal on its own, but it can be elevated to new heights with the right accompaniments and optional toppers. My personal favorites for enhancing its flavor include a sprinkle of freshly chopped avocado for creamy richness and a generous amount of fresh cilantro for a burst of herbaceous freshness. Beyond that, the possibilities are endless! Consider adding some heat with a dash of your favorite hot sauce (Cholula is always a fantastic go-to for its balanced spice). A squeeze of fresh lime juice can brighten all the flavors. Don’t forget the classics like cool sour cream, vibrant restaurant-style salsa, or a dollop of creamy homemade guacamole. For a unique twist, a drizzle of zesty Chimichurri Sauce can add an unexpected depth. Pair this hearty casserole with a simple side salad or some Mexican rice for a complete and utterly delicious meal that everyone will adore.
You May Also Enjoy These Delicious Recipes…
If you loved this vegetarian Mexican lasagna, you’ll be thrilled to discover more family-friendly and flavor-packed dishes from my collection. Whether you’re seeking another comforting casserole, a slow-cooker favorite, or more vibrant vegetarian options, these recipes are sure to become new staples in your kitchen. Explore these delightful options to continue your culinary adventure!
- Easy King Ranch Chicken Casserole Recipe
- Vegetarian Crockpot Lasagna Recipe
- Healthy Crockpot Vegetarian Chili Recipe
- Vegetarian Enchiladas Recipe with Roasted Cauliflower
Thank you so much for stopping by and taking the time to explore this recipe. If you made this delicious vegetarian Mexican lasagna, I would absolutely love to hear from you below in the comments section! Your feedback and experiences mean the world to me. If you’d like to keep up with what The Erhardts are Eating (and exploring on our adventures), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube. I truly appreciate your support!
Happy Eating!
Vegetarian Mexican Lasagna Recipe
Caitlyn Erhardt
Pin Recipe
Rate this Recipe
Ingredients
For the Sauce
- 2 10 oz Cans Red Enchilada Sauce
- 3 Chipotle Peppers in Adobo Sauce
- 2 Cloves Garlic Minced
- ½ Cup Fresh Cilantro
- ¼ teaspoon Cayenne Pepper Optional for some heat
Veggie Filling
- 1 tablespoon Olive Oil
- ½ Red Onion Diced
- 1 Bell Pepper (Any Color) Chopped
- 1 Cup Crimini Mushrooms Chopped
- 1 Clove Garlic Minced
- ¼ teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Paprika
Mexican Lasagna Layers
- 1 14 Oz Can Black Beans Rinsed and Strained
- 2 Cups Frozen Corn
- 2 Cups Mexican Shredded Cheese
- 1 Cup Mozzarella Cheese
- 9 Fajita Sized Flour Tortillas
Optional Toppers
- Diced Avocado
- Salsa
- Sour Cream
- Guacamole
- Fresh Cilantro
- Cholula Hot Sauce
Instructions
-
Preheat your oven to 350 degrees F (175 C). Prepare a 9×13 inch baking dish by lightly greasing it or spraying with non-stick spray.
-
In a large blender or food processor, combine all of the sauce ingredients: red enchilada sauce, chipotle peppers in adobo sauce, minced garlic, fresh cilantro, and cayenne pepper (if using). Blend on high speed until completely smooth and well combined. Set aside.
-
Heat the olive oil in a medium sauté pan over medium heat. Add the diced red onion, chopped mushrooms, and bell pepper. Stir to combine and cook for about 5 minutes, or until the vegetables have softened. Once soft, stir in the minced garlic, sea salt, ground black pepper, and paprika. Continue to cook for an additional 1 minute until the garlic is fragrant. Remove the pan from heat.
-
To assemble the first layer: Spread a thin amount of enchilada sauce on the bottom of your prepared baking dish, ensuring the entire bottom is covered. Lay three fajita-sized tortillas over the sauce, tearing one in half to fit and create an even layer (refer to prep pictures for visual guidance). Evenly spread half of the cooked vegetable mixture, half of the corn, and half of the rinsed black beans over the tortillas. Drizzle with about ½ cup of the enchilada sauce, then sprinkle with 1 cup of the shredded cheese.
-
Repeat the above steps for the second layer of the lasagna. Place three more tortillas, then the remaining cooked vegetables, corn, and black beans. Drizzle with another ½ cup of enchilada sauce and sprinkle with 1 cup of shredded cheese.
-
For the top layer: Place the final three tortillas over the second layer. Pour the remaining enchilada sauce generously over these tortillas, ensuring they are well-covered, and then sprinkle with the remaining shredded cheese.
-
Bake the taco lasagna on the center rack of your preheated oven for 20-25 minutes, or until the cheese is melted and bubbling, and the sauce is simmering around the edges.
-
Once cooked, remove from the oven and let it rest for 5-10 minutes before slicing. Serve warm with your favorite optional toppers. Enjoy your homemade Vegetarian Mexican Lasagna!
Notes
Freezer Option: This lasagna freezes beautifully for a convenient future meal. Once cooked, allow the lasagna to cool completely. You can freeze the entire casserole (covered tightly with plastic wrap and foil) or slice it into individual portions and wrap each in foil before placing in freezer-safe bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, let the frozen lasagna thaw in the fridge overnight, then reheat in the oven or microwave until warmed through.
Nutrition