Vegetarian Mexican Lasagna Recipe

I cooked up this recipe in my head back in 2011 on my commute to work. Yes, that’s when magic happens when I zone into my own little culinary world. As you know, Mexican food is one of my favorite cuisines and anything with enchilada sauce is like icing on the cake. This Vegetarian Lasagna essentially tastes like enchiladas, but with layers of goodness and without having to roll up each tortilla. If you’re interested in real enchiladas, check out my Bean & Cheese Enchiladas.

What is Vegetarian Mexican Lasagna?

This lasagna is a cross between Mexican Enchiladas and Italian Lasagna, hence Mexican Lasagna, or think of it as an Enchilada Casserole. Instead of lasagna noodles, this recipe calls for flour tortillas. Instead of marinara sauce, I’m using enchilada sauce. This meatless dish is made with beans, and veggies and finished off with a Mexican cheese blend. As you can see, this irresistible dish has all the lasagna elements without any Italian flavors. It’s gooey and melts in your mouth. Hope you guys enjoy it! Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! 2. Mix well. Set aside. (Image 2) 2. Add sour cream and 1 tablespoon of taco seasoning. (Image 2) 3. Stir well. (Image 3) 4. Add about 2 tablespoons of taco sauce – I used Taco Bell’s Hot Sauce. Stir well. Once the beans are heated through, turn off the stove and set aside. (Image 4) TIP: Divide all the ingredients into threes since you’ll be making a three-layered Mexican Lasagna. Additionally, you’ll need 5 flour tortillas that you need to cut into halves.

Add 2 ladles of enchilada sauce to a 10″ x 13″ rectangular baking dish. (Image 1)
Place 3 tortillas over the enchilada sauce. (Image 2)
Add 1/3 of the refried bean mixture and spread. (Image 3)
Now add 1/3 of the vegetable mixture and spread. (Image 4)
Now add about 1/3 of the Mexican shredded cheese. (Image 6) Repeat steps 2 through 7, two more times as follows: flour tortillas – beans – veggies – enchilada sauce – cheese (middle layer, top layer)
And here’s what the remaining cheese on top looks like. Place the baking dish (uncovered) into the oven at 400 degrees for 25 minutes. (Image 8)
Once done, your lasagna should look like this. (Image 9)
Garnish with some of my favorite toppings – scallions and cilantro. Wait 15-20 minutes before serving to avoid a gooey mess. (Image 10) ✓ Refried Beans – Use canned refried pinto beans. I recommend Trader Joe’s brand. ✓ Taco Seasoning – I love Trader Joe’s Taco Seasoning which is quite spicy. If you’re using a different brand, make sure to use medium/hot Taco Seasoning. ✓ Tortillas – For the best results, make sure you use soft tortillas. Ideally, 8″ – 10″ flour tortillas work great in this recipe. Again, I used Trader Joe’s white flour tortillas. For a healthier option, you may use whole-wheat tortillas or even gluten-free corn tortillas. ✓ Lasagna Layers – This recipe will result in 3 layers of lasagna. Use a 9″ x 13″ baking dish (or something similar).