Veggie Mexican Lasagna is a delightful dish that brings together vibrant vegetables, creamy sauces, and delicious flavors. This recipe takes the classic lasagna and gives it a fresh twist by using a mix of vegetables and a spicy kick. It is a perfect meal for those who want to enjoy something hearty yet healthy. Making it is easy, and you can enjoy it with family or friends.
WHY YOU WILL LOVE THIS RECIPE
You will love Veggie Mexican Lasagna for many reasons. First, it is packed with nutrients from a variety of vegetables, making it a healthy choice. Second, it has a rich and creamy texture, thanks to the bechamel sauce that adds a comforting layer. Additionally, the mix of spices gives it a warm and exciting flavor. You can customize it by adding your favorite vegetables or changing the type of cheese. Lastly, this lasagna can be made ahead of time, making it a great option for busy days.
HOW TO MAKE Veggie Mexican Lasagna
Making Veggie Mexican Lasagna is a fun and straightforward process. You will follow three main steps: preparing the black bean filling, making the bechamel sauce, and then assembling everything together.
EQUIPMENT NEEDED
To make Veggie Mexican Lasagna, you will need the following pieces of equipment:
- A large frying pan
- A medium saucepan
- A mixing bowl
- A whisk
- A baking dish
- A pot for boiling lasagna sheets
- A sharp knife and cutting board
Ingredients You’ll Need
- 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
- 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 (I used a mix of mozzarella and parmesan)
- 8 lasagna sheets, boiled following packet instructions and al dente (make sure it’s not mushy)
- 2 ½ – 3 cups marinara sauce, store-bought
- 1 cup cheese (I used a mix of mozzarella and gruyère)
- Green onions, finely chopped
- Mixed fresh herbs
STEP-BY-STEP INSTRUCTIONS
Black Bean Filling:
- Heat the Oil: In a large frying pan, heat the oil over medium heat.
- Cook Shallots and Garlic: Add the diced shallots and minced garlic. Sauté until soft and fragrant.
- Add Vegetables: Stir in zucchini, yellow squash, bell peppers, and corn. Cook for about 5 minutes until they begin to soften.
- Mix in Beans and Spices: Add black beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, and water. Stir everything well and cook for another 5 minutes. Once done, add chopped cilantro and mix.
Bechamel Sauce (White Sauce):
- Melt Butter: In a medium saucepan, melt the butter over low heat.
- Add Oil and Flour: Add oil and flour. Whisk together to form a roux, cooking for about 2 minutes.
- Pour in Milk: Slowly add milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
- Season the Sauce: Add spinach, 1/2 tsp salt, sugar, black pepper, garlic powder, and shredded cheese. Stir until smooth and creamy. Remove from heat.
Assembly:
- Prepare Baking Dish: Preheat your oven to 375°F (190°C). Start by spreading 1/2 cup of marinara sauce on the bottom of a baking dish.
- Layer Lasagna: Place 2 lasagna sheets over the sauce. Add a layer of black bean filling followed by some bechamel sauce. Repeat the layers until all ingredients are used up, finishing with lasagna sheets on top.
- Top with Sauce and Cheese: Pour the remaining marinara sauce over the top lasagna sheets and sprinkle with the remaining cheese and green onions.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes or until golden and bubbly.
HOW TO SERVE Veggie Mexican Lasagna
Once your Veggie Mexican Lasagna is baked, remove it from the oven and let it cool for a few minutes. This will help it set. You can serve it warm garnished with fresh herbs or a bit of cilantro. It pairs well with a simple salad or some crunchy tortilla chips.
STORAGE & FREEZING: Veggie Mexican Lasagna
To store leftover Veggie Mexican Lasagna, allow it to cool completely first. Place it in an airtight container and store in the refrigerator for up to 3 days. To freeze, wrap the lasagna tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.
SERVING SUGGESTIONS
You can serve Veggie Mexican Lasagna with a side of guacamole, sour cream, or a fresh garden salad. For added flavor, consider sprinkling some chili flakes or serving it with a zesty salsa.
VARIATIONS
Feel free to mix things up with Veggie Mexican Lasagna. You can add different vegetables like spinach, mushrooms, or carrots. You can also change the beans to chickpeas or lentils. For a spicier kick, add jalapeños or fresh chilis. Experiment with various cheeses such as feta or cottage cheese for different textures and flavors.
FAQs
1. Can I use whole wheat lasagna sheets?
Yes, you can use whole wheat lasagna sheets for a healthier option.
2. Is it possible to make this lasagna gluten-free?
Yes, you can use gluten-free lasagna sheets and gluten-free flour for the bechamel sauce.
3. Can I prepare this lasagna in advance?
Absolutely! You can prepare the filling and sauce ahead of time. Assemble the lasagna and bake it when you’re ready to eat.
4. Is there a way to make it vegan?
Yes, you can use plant-based milk, vegan butter, and skip the cheese or use vegan cheese alternatives.
MAKE-AHEAD TIPS FOR Veggie Mexican Lasagna
To make your cooking easier, you can prepare the black bean filling and bechamel sauce in advance. Store them separately in the fridge for up to 2 days. You can also pre-boil the lasagna sheets and keep them ready for assembly. This way, when you are ready to bake, you just layer the ingredients and pop it in the oven!
Veggie Mexican Lasagna
Ingredients
Method
- Heat the oil in a large frying pan over medium heat.
- Add the diced shallots and minced garlic. Sauté until soft and fragrant.
- Stir in zucchini, yellow squash, bell peppers, and corn. Cook for about 5 minutes until they begin to soften.
- Add black beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, salt, hot sauce, and water. Stir everything well and cook for another 5 minutes. Once done, add chopped cilantro and mix.
- In a medium saucepan, melt the butter over low heat.
- Add oil and flour. Whisk together to form a roux, cooking for about 2 minutes.
- Slowly add milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
- Add spinach, 1/2 tsp salt, sugar, black pepper, garlic powder, and shredded cheese. Stir until smooth and creamy. Remove from heat.
- Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a baking dish.
- Place 2 lasagna sheets over the sauce. Add a layer of black bean filling followed by some bechamel sauce. Repeat the layers until all ingredients are used up, finishing with lasagna sheets on top.
- Pour the remaining marinara sauce over the top lasagna sheets and sprinkle with the remaining cheese and green onions.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes or until golden and bubbly.