Name: Veggie Mexican Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 tbsp oil; 1/2 cup shallots, diced; 2 tsp garlic, minced; 1/2 cup zucchini, diced; 1/2 cup yellow squash, diced; 1 cup black 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 (mix of mozzarella and parmesan); 8 lasagna sheets, boiled (ensure they’re al dente); 2 1/2 – 3 cups marinara sauce (store-bought)

Description

A flavorful and wholesome Veggie Mexican Lasagna made with layers of fresh vegetables, black beans, and a creamy béchamel sauce, perfect for gatherings and cozy family dinners.

Ingredients

Scale

2 tbsp oil
1/2 cup shallots, diced
2 tsp garlic, minced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 cup black 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 (mix of mozzarella and parmesan)
8 lasagna sheets, boiled (ensure they’re al dente)
2 1/2 – 3 cups marinara sauce (store-bought)
1 cup cheese (mix of mozzarella and gruyère)
Green onions, finely chopped
Mixed fresh herbs

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Instructions

In a skillet, heat oil over medium heat. Add shallots and garlic, sauté until fragrant. Stir in zucchini, yellow squash, and bell peppers, cooking until softened. Mix in black beans, corn, tomato paste, and spices. Add water and cilantro, simmer for 5 minutes.
In a saucepan, melt butter and oil over medium heat. Whisk in flour until smooth. Gradually whisk in milk, cooking until thickened. Stir in spinach, salt, sugar, black pepper, garlic powder, and cheese.
Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a baking dish. Layer with lasagna sheets, half of the black bean mixture, a layer of béchamel, and marinara. Repeat layers, finishing with marinara sauce and topping with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes or until cheese is bubbly and golden.
Let it cool for a few minutes, then slice and garnish with green onions and fresh herbs.

Notes

Avoid overmixing the béchamel sauce. Make sure your lasagna sheets are cooked properly for the best texture.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 15g
Cholesterol: 30mg