Veggie Mexican Lasagna — the coziest baked dish to complete your holiday dinner table! With layers of a Mexican-inspired veggie filling, a decadent homemade béchamel sauce, and melty cheese, this is bound to be a showstopper!

WATCH HOW TO MAKE VEGGIE MEXICAN LASAGNA:

For our Mexican-inspired filling, we’ll start by sautéing together onion with garlic. Once this is translucent, we’ll go ahead and add in our veggies. I’ve used zucchini, squash, and black beans. Give this a gentle mix and then add in some tomato paste and our spices.

Saute for a minute before adding in our multicolor peppers, corn, hot sauce, and a splash of water to help it all come together into this fresh, colorful filling.

We’ll also make a simple white sauce for layering. Start by melting some butter with oil and adding in flour to form a roux. Whisk this vigorously while adding in the milk so it becomes super smooth and silky. Add in some spinach, a few simple spices, and some melty cheese and this luscious, decadent béchamel is ready!

When you’re ready to assemble, boil the lasagna sheets and start assembling the dish with alternating layers of marinara sauce, the pasta sheets, our white sauce, melty cheese like parmesan and mozzarella, and the Mexican filling.

Repeat this a few times until your dish is filling and top this with a generous layer of cheese before baking to get that signature, gooey, golden brown crust.

Garnish with some fresh herbs and this lasagna is ready to be a showstopper at your next dinner party!

If you like this, please try my other recipes:

• Lasagna Roll-Ups With Truffle Cream
• Italian Bread Tart
• Herbed Olive & Pear Crinkle Cake
• Achari Paneer Upside Down Puff Pastry

5 from 2 votes

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Veggie Mexican Lasagna

Prep Time

30 mins

Cook Time

45 mins

 

Veggie Mexican Lasagna — the coziest baked dish to complete your holiday dinner table! 😍 With layers of a Mexican-inspired veggie filling, a decadent homemade béchamel sauce, and melty cheese, this is bound to be a showstopper!

Course: Baked, Dinner, Lunch, Main Course

Cuisine: Fusion, Italian, Mexican, Tex-Mex

Keyword: pasta

Custom Category: Baked, Dinner, Lunch, Main Course, Pasta

Servings: 8

Calories: 342 kcal

Author: Nidhi Bothra

Ingredients

Black Bean Filling:

• 2 tbsp oil
• 1/2 cup shallots (onions) , diced
• 2 tsp garlic , minced
• 1/2 cup zucchini , diced
• 1/2 cup yellow squash , diced
• 1 cup black beans or use kidney beans , boiled or canned
• 2/3 cup mixed color bell peppers , diced
• 1/2 cup corn , boiled or frozen
• 1 1/2 tbsp tomato paste
• 2 tsp taco seasoning
• 1/2 tsp garam masala
• 1 tsp red chili powder
• 1/2 tsp oregano
• 1/2 tsp italian seasoning
• salt , to taste
• 2 tsp hot sauce
• 2 tbsp water
• 2 tbsp cilantro with tender stems , finely chopped

Bechamel Sauce (White Sauce):

• 2 tbsp butter
• 1 tbsp oil
• 3 1/2 tbsp all purpose flour
• 2 1/2 cups milk
• 1/4 cup spinach , chopped and tightly squeezed (frozen or blanched)
• 1/2 tsp salt , adjust to taste
• 2 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp shredded cheese I used a mix of mozzarella and parmesan

Assembly:

• 8 lasagna sheets , boiled following packet instructions and al dente (make sure it's not mushy)
• 2 ½ - 3 cups marinara sauce , store-bought
• 1 cup cheese , I used a mix of mozzarella and gruyère

Garnishes:

• green onions , finely chopped
• mixed fresh herbs

Instructions

Black Bean Filling:

1. In a pan, on medium heat, add in oil. Then, add in your shallots, garlic, zucchini, and yellow squash. Sauté these vegetables for 3 to 4 minutes. Then, once your onions are translucent, add in your black beans and lightly mash them.
2. Sauté your black beans for a couple of minutes and then add in tomato paste and spices. Give everything a good mix. Sauté the mixture for a few more minutes and finish it off with your bell peppers, corn, hot sauce, water and cilantro. Your Black Bean Filling is ready!

Bechamel Sauce (White Sauce):

1. Heat butter and oil in a large saucepan and allow them to melt. Add all purpose flour and whisk the mixture so that it becomes frothy with a slight change in color. Gradually whisk in milk, making sure to eliminate lumps from the mixture. Mix in spinach (make sure it's tightly squeezed to remove all water) and all the spices. Finish it off with the cheese, and once it has melted, take the sauce off the heat and set it aside.

Assembly:

1. In a baking dish, start by laying down a layer of your marinara sauce. Then, add a layer of your lasagna sheets followed by your bechamel sauce, cheese, black bean filling, and even more cheese. Then, for your third layer, add more lasagna sheets, followed by marinara sauce, bechamel sauce and cheese.

2. Cover with foil and bake covered for 20 minutes and uncovered for 10 minutes at 375℉ / 190℃. You can even broil the lasagna for the last few minutes of cooking for an extra crispy top layer. Garnish with green onions and fresh herbs. Your Veggie Mexican Lasagna is ready, enjoy!

Recipe Video

Recipe Notes

• In your black bean filling, you can add in any vegetables that you want or have in the fridge! The more vegetables you have, the heartier and more delicious it will become.

Nutrition Facts

Veggie Mexican Lasagna

Amount Per Serving

Calories 342 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 29mg10%

Sodium 734mg32%

Potassium 593mg17%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 11g12%

Protein 12g24%

Vitamin A 975IU20%

Vitamin C 22mg27%

Calcium 236mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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