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Mexican Lasagna in a casserole dish topped with avocado slices and cilantro.
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Vegetarian Mexican Lasagna
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Vegetarian Mexican lasagna is the perfect fusion of lasagna and enchiladas. It’s loaded Mexican flavors, filled with veggies, saucy and cheesy.

Servings: 6 servings
Author: Helena
Ingredients
Enchilada Sause
  • 2 tablespoon olive oil
  • 2 tablespoon all purpose flour
  • 1 can 400g, (14 ounces) tomato frito or passata
  • 1 cup vegetable broth
  • 1 tsp each ground cumin and garlic powder
  • ½ tsp each onion powder and smoked paprika
  • ½ teaspoon apple cider vinegar
The Filling
  • 8 corn tortillas
  • 1 tablespoon olive oil
  • 1 yellow onion, sliced
  • 3 bell peppers, red or mix of colors, sliced
  • 1 cup frozen sweet corn
  • 1 can 400 g (14 ounces) canned black beans, drained
  • 2 garlic cloves, minsed
  • 1 teaspoon each of ground cumin and sweet paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups cheddar cheese, grated
  • Topping, avocado, chopped cilantro and sour cream
Instructions
Enchilada Sauce

  1. 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 15 minutes until reduced and thickened, stirring occasionally. 

The Filling

  1. In a large skillet, heat the oil over medium high heat. Add the onion and bell pepper and fry for a 5 minutes, stirring occasionally.

    Add the corn, garlic and spices and cook for 2 minutes. Gently stir in the beans and take the skillet off the heat.

Assembling

  1. Preheat the oven to 190C (375F) lightly grease an 9×13 (22×33 cm) a casserole dish.

  2. 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.

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

  4. Bake for 20-25 minutes or until cheese is bubbling and golden. Let it rest for about 5 minutes before cutting into pieces. Serve with avocado slices, coriander and sour creme.