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Vegetarian Mexican Lasagna

This cheesy Vegetarian Mexican Lasagna recipe is the ultimate Meatless Monday solution for busy families looking for a hearty, flavorful meal. Packed with fresh vegetables, a zesty homemade sauce, and plenty of melted cheese, it offers a satisfying alternative to traditional pasta dishes.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 619
Ingredients Equipment Method Notes

Ingredients
  

Boosted Sauce
  • 2 10 oz Cans Red Enchilada Sauce
  • 3 Chipotle Peppers in Adobo Sauce
  • 3 cloves Garlic divided
  • 1/2 cup Fresh Cilantro
  • 1/4 tsp Cayenne Pepper optional
Vegetable Filling
  • 1 tbsp Olive Oil
  • 1/2 Red Onion finely diced
  • 1 Bell Pepper any color, finely diced
  • 1 cup Crimini Mushrooms finely diced
  • 1/4 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Paprika
  • 1 14 oz Can Black Beans rinsed and strained
  • 2 cups Frozen Corn
Assembly
  • 2 cups Mexican Shredded Cheese
  • 1 cup Mozzarella Cheese
  • 9 Fajita Sized Flour Tortillas
  • Optional toppings: Avocado, Salsa, Sour Cream, Guacamole, Hot Sauce

Equipment

  • 9x13 inch baking dish
  • Blender or Food Processor
  • Large skillet

Method
 

  1. Preheat your oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
  2. Combine the canned red enchilada sauce, chipotle peppers, 2 cloves of garlic, fresh cilantro, and optional cayenne pepper in a blender or food processor. Blend on high speed until the mixture is smooth and no large chunks of cilantro remain; set aside.
    2 10 oz Cans Red Enchilada Sauce, 3 Chipotle Peppers in Adobo Sauce, 3 cloves Garlic, 1/2 cup Fresh Cilantro, 1/4 tsp Cayenne Pepper
  3. Finely dice the red onion, bell pepper, and mushrooms. Heat olive oil in a large skillet over medium heat, add the vegetables, and sauté for about 5 minutes until soft. Stir in 1 clove of minced garlic, salt, black pepper, and paprika, cooking for one more minute until fragrant.
    1 tbsp Olive Oil, 1/2 Red Onion, 1 Bell Pepper, 1 cup Crimini Mushrooms, 3 cloves Garlic, 1/4 tsp Sea Salt, 1/2 tsp Ground Black Pepper, 1 tsp Paprika
  4. Rinse and strain the canned black beans. If using canned corn, rinse and strain that as well; if using frozen corn, no rinsing is necessary.
    1 14 oz Can Black Beans, 2 cups Frozen Corn
  5. Spread a thin layer of the blended enchilada sauce across the bottom of the baking dish. Place three flour tortillas over the sauce, tearing one in half to ensure the surface is evenly covered.
    9 Fajita Sized Flour Tortillas
  6. Spread half of the sautéed vegetable mixture, half of the black beans, and half of the corn over the tortillas. Pour approximately 1 cup of the sauce over the filling and sprinkle with 1 cup of the shredded cheese.
    2 cups Mexican Shredded Cheese
  7. Repeat the layering process with three more tortillas, the remaining vegetables, beans, corn, another cup of sauce, and another cup of cheese.
    9 Fajita Sized Flour Tortillas, 2 cups Mexican Shredded Cheese
  8. Place the final three tortillas on top. Pour the remaining enchilada sauce over them and finish with the remaining shredded cheese.
    9 Fajita Sized Flour Tortillas, 1 cup Mozzarella Cheese
  9. Place the dish on the center rack of the oven and bake for 20 to 30 minutes. You are looking for the cheese to be completely melted and the sauce to be bubbling around the edges.
  10. Let the lasagna rest for a few minutes before slicing. Serve warm with your choice of optional toppers like avocado or sour cream.
    Optional toppings: Avocado, Salsa, Sour Cream, Guacamole, Hot Sauce

Notes

Ensure the sauce reaches the very edges of the tortillas to prevent them from becoming hard or crunchy in the oven. For a restaurant-style flavor depth, taking the time to blend the chipotle peppers and cilantro into the canned sauce is highly recommended.