Vegetarian Mexican Lasagna Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition (2024)

Anyone else have a major case of the Mondays? As I'm writing this Sunday night, I can already feel a serious attack brewing. Scott and I spent the weekend with eight of our dearest Columbia friends on Fripp Island, apretty little coastal island in the South Carolina lowcountry. Y'all, it is so pretty out there. I have a soft spot for little rural towns, especially ones that have adorable roadside produce stands and scenic marsh views. We ate lots of yummy seafood (including my favorite shrimp burger from the famous Shrimp Shack), stayed up way too late, and listened to Hungry Eyes at least 17 times...don't ask.

But now it's back to reality! I spent Sunday afternoon doing some cooking and shopping for the week, and one thing on the menu: this vegetarian Mexican lasagna. Hopefully it brightens up what’s sure to be a loooong Monday!

Why You’ll Love This Vegetarian Mexican Lasagna Recipe

This vegetarian Mexican lasagna is one of those easy, comforting dinners you’ll come back to again and again. It’s pretty simple to make, and super satisfying - packed with beans, cheese, and veggies. It’s made with layers of corn tortillas, enchilada sauce, sautéed veggies, cheese and refried beans for a fiber and protein packed dinner.

One thing I love about this meal is that it uses convenience foods as a short cut, with refried beans and a store bought enchilada sauce. As I’ve said many a time, there’s nothing wrong with using short cuts in the kitchen - processed foods can be super helpful for making simple, satisfying and nutritious meals.

How to Make This Vegetarian Mexican Lasagna Recipe

This vegetarian Mexican lasagna might look time intensive, but it’s pretty simple to make. First, prepare the vegetables by sautéing a mixture of diced zucchini, bell pepper, red onion, and corn with garlic and taco seasoning.

Vegetarian Mexican Lasagna Recipe Adaptions

Like all my recipes, feel free to play around and adapt this vegetarian Mexican lasagna recipe to your tastes. Here’s a few ideas to get you started:

• Use red enchilada sauce instead of red, which tends to have a fresher, more citrusy and herbaceous flavor.

• For a meaty version, add 1/2 - 3/4 lb ground beef. Brown it with more taco seasoning, and layer it in to the lasagna on top of the refried beans.

• You can also make this recipe with chicken. Just add shredded, cooked chicken on top of the refried bean layer.

• For a seasonal fall or winter version, swap the refried beans with mashed butternut squash or pumpkin (or canned!) seasoned with chipotle chili powder.

• I made this Mexican lasagna with corn tortillas, but you could also use flour tortillas instead.

• For a creamier, cheesier version, mix sour cream or cream cheese into the enchilada sauce.

How to Meal Prep This Vegetarian Mexican Lasagna Recipe

To save time making this recipe, feel free to saute the vegetables in advance and assemble on the day you’re making it. You can also layer up the lasagna and keep it overnight in the fridge before baking.

If you like this vegetarian Mexican lasagna recipe, follow my favorite Mexican recipes Pinterest board for more cooking inspiration.

This vegetarian Mexican lasagna recipe, imagines and text have been updated to give you the best possible content.

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1/2 large red bell pepper, stemmed, seeded and diced

• 1/2 red onion, peeled and diced

• 2 garlic cloves, peeled and minced

• 1 teaspoon Mexican or taco seasoning

• 1 medium zucchini, trimmed and diced into 1/2-inch cubes

• 1 cup frozen corn

• 1 14-ounce jar enchilada sauce

• 18 taco sized corn tortillas

• 1 14-ounce can refried pinto beans, warmed

• 2 cups shredded Mexican blend cheese

• Chopped fresh cilantro, for serving

• Sour cream, for serving

Instructions:

1. Preheat oven to 350 degrees F.

2. Heat olive oil in a large skillet on medium-high heat. Add bell pepper, red onion, and a pinch of salt and saute until onion is translucent, abut 3-4 minutes. Stir in garlic and Mexican seasoning and cook until fragrant, about 1 minute. Add zucchini, corn, and another large pinch of salt and cook until the vegetables are lightly golden and tender. Turn off heat and set aside until ready to use.

3. Spread 1/3 cup enchilada sauce on the bottom of a 9 X 13-inch casserole dish. Layer 6 tortillas over the top of the sauce. Spread half the warmed refried beans over the tortillas using a spatula or back of a spoon. If thick or room temperature, they might not spread super well but that’s OK. Do the best you can. Top with half the vegetable mixture, another 1/3 cup enchilada sauce and half the cheese. Arrange another layer of 6 corn tortillas over the cheese. Top with the other half of the refried beans followed by the other half of vegetables. Top with another layer of 6 tortillas. Pour the remaining enchilada sauce evenly over the top, spread with a spatula as needed, then top with the remaining cup of cheese.

4. Place lasagna in the oven and bake 25 minutes until cheese is melted and the sauce is bubbling. Allow to cool for 10 minutes before slicing and serving garnished with cilantro and sour cream.