Tired of the same old lasagna? Ready for a flavor explosion that'll transport your taste buds straight to a vibrant Mexican fiesta? Then get ready to be amazed by this delicious vegetarian Mexican lasagna! This recipe is bursting with fresh, vibrant flavors and surprisingly easy to make, perfect for a weeknight dinner or a special occasion. It’s a healthy meal, a quick dinner idea, and a testament to the magic of homemade cooking. Get ready to experience the best recipes in a whole new light!
Ingredients:
This vegetarian Mexican lasagna recipe uses simple, fresh ingredients to create a complex and satisfying dish.
- For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- For the Cheese Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Other:
- 9 lasagna noodles (oven-ready preferred)
Instructions:
Let’s get cooking! Follow these simple steps for a perfect vegetarian Mexican lasagna.
Step 1: Prepare the Vegetable Filling
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, bell peppers, and cook for another 5 minutes, until slightly tender.
- Add black beans, corn, Rotel, chili powder, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
Step 2: Make the Cheese Sauce
- While the vegetable filling simmers, prepare the cheese sauce. Heat olive oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in vegetable broth until smooth. Bring to a simmer, stirring occasionally, until thickened.
- Remove from heat and stir in Monterey Jack and cheddar cheese until melted and smooth. Stir in cilantro.
Step 3: Assemble and Bake the Lasagna
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Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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Spread a thin layer of the cheese sauce in the bottom of the baking dish.
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Layer 3 lasagna noodles over the cheese sauce.
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Spread half of the vegetable filling over the noodles.
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Pour half of the remaining cheese sauce over the filling.
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Repeat layers: 3 more lasagna noodles, remaining vegetable filling, remaining cheese sauce.
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Top with the remaining 3 lasagna noodles.
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Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown. Let stand for 10 minutes before slicing and serving.
Tips and Variations:
- For a spicier lasagna, add a pinch of cayenne pepper to the vegetable filling.
- Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or spinach.
- If you don't have oven-ready lasagna noodles, cook them according to package directions before assembling the lasagna.
- For a richer cheese sauce, use a combination of cheeses such as Monterey Jack, cheddar, and queso fresco.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 15-20g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 40-50g
This Mexican vegetarian lasagna is a delicious and satisfying meal that's perfect for any occasion. Enjoy the wonderful flavors and the ease of this amazing recipe! It's a healthy meal, a quick dinner idea, and a fantastic addition to your repertoire of delicious dishes. This recipe truly showcases the best of easy recipes and homemade cooking!