Vegetarian mexican lasagna

I use a mix of bell peppers for this recipe, red, green and yellow. I love the color and vibrancy it brings to the dish. You can use all red peppers if you want. I have also made my own Enchilada Sauce, don’t be scared off by the long ingredient list, it is mostly dried spices and the sauce comes together quickly and tastes great in this Vegetarian Mexican Lasagna!

I topped it with some sliced avocado but some homemade guacamole also tastes amazing as well as a some crunchy and sweet Pickled Red Onions.

Ingredients

Here are the ingredients needed to make this Vegetarian Mexican lasagna. Don’t be discouraged by the long ingredient list, it is mostly dried spices and the recipe is easy to make.

For the full recipe with the quantities, see the recipe card below.

Homemade Enchilada Sauce

• Olive oil, or avocado oil.
• All purpose flour, to thicken the enchilada sauce.
• Tomato frito or passata
• Vegetable broth, preferably organic.
• Spices, ground cumin, garlic powder, onion powder and smoked paprika.
• Apple cider vinegar, for a little acidity to balance the flavours.

Vegetable Filling

• Corn tortillas, can also be replaced with flour tortillas.
• Olive oil, or avocado oil.
• Yellow onion, red onion also works well.
• Bell peppers, red or mix of colors.
• Frozen sweet corn, fresh corn on the cob that has been cut also taste delicious.
• Black beans, this recipe uses canned black beans, home cooked beans can also be used.
• Spices, ground cumin, salt and ground black pepper.
• Cheddar cheese, freshly grated tastes best.
• For serving: Avocado slices, fresh cilantro and sour cream.

Instructions

Enchilada Sauce

In a sauce pan, heat the oil and whisk in the flour and cook for 1 minute.Add the vegetable stock and tomato frito and whisk to combine. Stir in the remaining ingredients and simmer for until reduced and thickened, stirring occasionally. 

The Filling

In a large skillet, heat the oil over medium high heat. Add the onion and bell pepper and fry, stirring occasionally. Add the corn, garlic and spices. Gently stir in the beans and take the skillet off the heat.

Assembling

Preheat the oven and lightly grease a casserole dish. 

Smear a little enchilada sauce on the bottom of the baking dish. Cut the tortillas in half and place 4 pieces in one layer on the sauce. Top with ¼ of the filling. Drizzle over ¼ of the Enchilada Sauce and ½ cup grated cheese.

Repeat with 2 more layers. For the last layer, top the tortillas with the vegetables, sauce and the remaining cheese.

Bake for until cheese is bubbling and golden. Let it rest for about before cutting into pieces. Serve with avocado slices, coriander and sour creme.

For the full written instructions, see the recipe card at the bottom.

Substitutions and variations

• Enchilada Sauce – this homemade sauce is easy too make and tastes great in this vegetarian Mexican lasagna. But it can also be replaced with store bought Enchilada Sauce.
• Cheese – This recipe calls for cheddar cheese, freshly grated works best but the package shredded cheddar also works well. Monterey Jack cheese or Colby Cheese can also be used.
• Tortillas – Instead of corn tortillas, white flour tortillas or whole-wheat tortillas can also be used.
• Gluten-free – The corn tortillas are normally gluten-free, be sure to read the package. Gluten-free tortillas works great too! Make sure to replace the flour in the enchilada sauce for a gluten-free flour.
• Vegan –  For a vegan Mexican lasagna, use vegan shedded cheddar cheese and vegan soup cream for topping.
• Topping – Substitute the sliced avocado with homemade Guacamole.

For more Mexican recipes check out my Mexican stuffed sweet potato and this veggie loaded Mexican Frittata.

I topped it with some sliced avocado but some homemade guacamole also tastes amazing as well as a some crunchy and sweet Pickled Red Onions.