Mexican Lasagna is the perfect blend of lasagna and enchiladas. All the delicious components of enchiladas layered up like lasagna, using tortillas instead of lasagna sheets and enchilada sauce instead of tomato sauce. It’s full of veggies, saucy, cheesy and packed full with Mexican flavors.
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 Mexican Lasagna!
For more Mexican recipes check out my Perfect Guacamole.
If you try this Mexican Lasagna recipe, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.
- 2 tablespoon olive oil
- 2 tablespoon all purpose flour
- 390 g tomato frito or passata
- 2 deciliter 0,85 cups vegetable broth
- 1 tsp each ground cumin and garlic powder
- ½ tsp each onion powder and smoked paprika
- ½ teaspoon apple cider vinegar
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 3 bell peppers, red or mix of colors, sliced
- 3 deciliter 1 ¼ cups frozen sweet corn
- 1 can 400 g black beans, drained
- 1 teaspoon ground cumin
- salt and pepper to taste
- 5 deciliter 2 cups cheddar cheese, grated
- Avocado, cilantro and creme fresh or sour cream for serving
In a small sauce pan heat the oil and whisk in the flour and cook for 1 minute.
Add the stock and tomato and whisk to combine. Then the remaining ingredients and simmer for 15 minutes, stirring occasionally.
Preheat the oven to 190C/375F
Heat oil in a large skillet, add the onion and bell pepper and fry for a few minutes. Add the corn and cook for 2 minutes more. Season with salt, pepper and cumin. Gently stir in the beans and take the skillet off the heat.
Smear a little Enchilada Sauce on the bottom of a casserole dish.
Cut 2 tortillas in half and place in one layer on the sauce.
Top with ¼ of the filling. Drizzle over ¼ of the Enchilada Sauce and 1 deciliter grated cheese.
Repeat with 2 more layers. For the last layer, top the tortillas with the vegetables, sauce and the remaining cheese.
Bake for 20-25 minutes or until cheese is bubbling and golden. Let it rest for about 5 minutes and garnish with avocado, coriander and creme fraise.