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Veggie Mexican Lasagna

A delightful dish that combines vibrant vegetables, creamy sauces, and delicious flavors, perfect for a hearty yet healthy meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Black Bean Filling
  • 2 tbsp oil For cooking
  • 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
  • to taste Salt
  • 2 tsp hot sauce
  • 2 tbsp water
  • 2 tbsp cilantro with tender stems, finely chopped
Bechamel Sauce
  • 2 tbsp butter For sauce
  • 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)
Lasagna Assembly
  • 8 sheets 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)
  • to taste Green onions, finely chopped
  • to taste Mixed fresh herbs

Method
 

Black Bean Filling
  1. Heat the oil in a large frying pan over medium heat.
  2. Add the diced shallots and minced garlic. Sauté until soft and fragrant.
  3. Stir in zucchini, yellow squash, bell peppers, and corn. Cook for about 5 minutes until they begin to soften.
  4. 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
  1. In a medium saucepan, melt the butter over low heat.
  2. Add oil and flour. Whisk together to form a roux, cooking for about 2 minutes.
  3. Slowly add milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
  4. Add spinach, 1/2 tsp salt, sugar, black pepper, garlic powder, and shredded cheese. Stir until smooth and creamy. Remove from heat.
Assembly
  1. Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a baking dish.
  2. 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.
  3. Pour the remaining marinara sauce over the top lasagna sheets and sprinkle with the remaining cheese and green onions.
  4. 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.

Notes

Once baked, let the lasagna cool for a few minutes before serving. Pairs well with a salad or tortilla chips. It can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.