Treat your family to this easy Vegetarian Mexican Lasagna tonight!
This yummy, layered casserole is loaded with tasty ingredients like black beans, veggies, ricotta, and corn tortillas. It's creative a take on the Italian classic that's simple to make and sure to delight Tex Mex lovers!
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Need a crowd-pleasing recipe that isn't difficult to make? Then you're going to LOVE this easy Vegetarian Mexican Lasagna!
This yummy recipe is a creative twist on the Italian classic! It features layers a scrumptious veggie-bean layered with creamy ricotta cheese. Corn tortillas replace the lasagna noodles. Yum!
You might also see this dish referred to as Taco Lasagna or Tex Mex Lasagna, but no matter what you call it, it's sure to become a favorite.
Serve this mouthwatering casserole on busy weeknights (prep it ahead of time) or save it for a party. It's super easy to make, great for serving a crowd (whether your guests are vegetarian or not), and ideal for get togethers like game day.
Ready to dig in? Keep reading for all the delicious details!
This recipe uses basic ingredients you can find in any grocery store! Here's what you'll need:
- Bean - Veggie Filling: This yummy filling is made with a mixture of sautéed onions and zucchini, mixed with black beans, frozen corn, and diced tomatoes with green chilies (like Rotel), seasoned with a mixture of fresh garlic and savory dried spices.
- Ricotta Filling - You'll layer that veggie-bean combo with a delicious cheese layer, made with ricotta cheese (use full-fat for the creamiest results), shredded cheese, fresh garlic, and an egg (which helps hold everything together).
- Picante Sauce - No need to make a special sauce for this recipe. A jar of this tasty salsa is the secret ingredient ... it adds tons of flavor without any fuss!
- Corn Tortillas - This recipe uses corn tortillas instead of lasagna noodles for that Tex Mex twist!
- Shredded Cheese - A final layer of shredded cheese is the perfect ooey-gooey finishing touch! I used a Mexican blend, but you can substitute cheddar, Monterey jack, or similar melty cheeses depending on what you have on hand.
This Meatless Mexican Lasagna recipe is much lighter and healthier than other versions you may have seen (although with all the cheese it's still pretty indulgent), and it's even more delicious! It's also naturally gluten-free (if you have an allergy, always read labels carefully).
Don't be put off by the somewhat long ingredient list. A lot of that is spices and healthy convenience foods. This recipe really is easy to make, I promise!
Picante Sauce vs. Salsa
Picante sauce is a type of salsa. It typically has a smoother, thicker texture than chunkier salsa, which makes it perfect for cooking with!
I used (and would recommend) Pace Picante Sauce for this recipe. It's super tasty and works perfectly here. I used medium (it's not that spicy), but it also comes in mild and hot.
Can't find picante sauce? Feel free to use another jarred salsa, but make sure to choose one with a thicker texture for best results.
You'll Also Need
To make this recipe, you'll also need a large skillet to cook the bean-veggie filling (this Calphalon Frying Pan is my fave!) and a large bowl to mix the ricotta filling. To bake the casserole, you'll need a 9x13-inch baking dish.
How to Make Mexican Lasagna
Ready to start cooking? You'll find a detailed, printable recipe below, but here's a quick overview of the steps:
- Prepare the black - bean veggie filling. You'll sauté an onion, then add the zucchini and cook until just tender. Stir in the spices, salt, and garlic, then cook until fragrant. Add the beans, tomatoes, and corn, then cook just until hot. Season to taste with salt.
- Mix ricotta filling. While the vegetables cook, mix together the ricotta, egg, salt, and pepper. Set aside.
- Add half the salsa to pan. Spray your baking pan with non-stick spray (or lightly oil). Then add half the picante sauce to your pan.
- Top with tortillas and veggies. Next, add a layer of tortillas (breaking them to fit the pan, as needed) and half the bean-veggie filling.
- Add more tortillas and ricotta. Layer more tortillas over the veggies, then top with all of the ricotta.
- Repeat veggie layer. Top the ricotta with another layer of tortillas, then add the remaining bean - veggie mixture. Finish by adding more tortillas and the remainder of the picante sauce.
- Bake. Cover the pan with foil, then bake until hot. Remove the foil, then top with shredded cheese. Continue baking until the cheese is melted and lightly browned.
When your Mexican Veggie Lasagna is done baking, let it rest for five to 10 minutes. This will help everything hold together when you slice it.
Serve this delicious casserole as-is or with your favorite toppings. I topped mine with chopped cilantro, sliced greens, and black olives, but avocado chunks, sour cream, salsa, fresh tomatoes, sliced jalapeños, and other Tex Mex-style toppings would also be delish!
Make Ahead Tips
If you are serving this dish for a party or on a busy week night, you can prepare and assemble everything ahead of time, cover, and refrigerate.
When you're ready to cook it, follow the baking directions. Just be aware that because you're starting with a cold casserole, you will probably need to add about 15 to 20 minutes extra cooking time.
You can easily customize this recipe by using different vegetables (try adding spinach, sweet and spicy peppers, mushrooms, and different kinds of squash). Other beans, such as pintos, will also work.
As far as tortillas go, flour ones will work. I personally prefer the texture of the corn tortillas though. You could also use crushed tortilla chips in a pinch.
This Veggie Taco Lasagna makes a great one dish meal! If you'd like to round out your weeknight dinner, try serving it with a simple Garden Salad.
Leftovers will keep for three to four days when stored in an airtight container in your refrigerator. You may also freeze leftovers for one to two months. To reheat, gently warm in your microwave.
Looking for similar recipes? Try one of these next!
- Mexican Taco Casserole
- Mexican Quinoa Casserole
- Black Bean Enchiladas with Cream Cheese
- Mexican Baked Eggs
- Veggie Chiles Rellenos
- Roasted Vegetarian Quesadillas
For Vegetable Filling:
- 2 teaspoons extra virgin olive oil
- 1 medium onion, diced
- 2 small zucchini, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel)
- 1 cup frozen corn
For Ricotta Filling:
- 1 (16-ounce) container ricotta cheese
- 1 cup Mexican blend shredded cheese
- 1 large egg
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- nonstick cooking spray
- 1 (24-ounce) jar Pace Picante Sauce (or other thick salsa)
- 20 corn tortillas
- 1 cup Mexican blend shredded cheese
- cilantro, green onions, black olives, avocado, sour cream, tomatoes, salsa (optional)
- Preheat oven to 375 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.
Prepare Vegetable Filling:
- Heat olive oil in a large frying pan over medium-high heat.
- Add onion to oil and saute until softened and starting to brown.
- Stir zucchini into onions; cook until tender and browned.
- Mix garlic, chili powder, cumin, salt, oregano, and red pepper flakes into veggies. Cook, stirring constantly, until fragrant (about 30 seconds).
- Add beans, diced tomatoes, and corn to veggies. Cook until heated through, then remove from heat and season to taste with additional salt, if desired.
Prepare Ricotta Filling:
- While veggies are cooking, combine ricotta, Mexican cheese, egg, garlic, salt, and pepper in a medium bowl. Mix well.
- Spread half of the picante sauce in the bottom of the pan. Top with 5 tortillas, breaking them in halves or quarters, if needed, to cover the pan.
- Cover tortillas with half of the vegetable mixture.
- Add another layer of 5 tortillas. Spread ricotta over the tortillas.
- Layer 5 more tortillas on top of the ricotta. Cover the tortillas with the remaining vegetable mixture.
- Add another layer of 5 tortillas. Top the tortillas with the remaining picante sauce.
- Cover the pan tightly with foil. Bake lasagna for 30 minutes or until hot.
- Remove foil from pan, then top with 1 cup Mexican cheese. Return lasagna to oven and bake uncovered until cheese is melted and lightly browned, about 10 to 15 minutes.
- Remove from oven, then let stand 5 to 10 minutes before cutting.
- Cut lasagna into squares, then serve with your favorite toppings. Enjoy!
If you'd like a quick overview, this recipe is also available as a web story!