Name: Veggie Mexican Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 tbsp oil; 1/2 cup diced shallots; 2 tsp minced garlic; 1/2 cup diced zucchini; 1/2 cup diced yellow squash; 1 cup cooked black beans or kidney beans; 2/3 cup diced mixed bell peppers; 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; 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; 2 tbsp shredded cheese (mix of mozzarella and Parmesan); 8 lasagna sheets (boiled following packet instructions and al dente); 2 ½ – 3 cups marinara sauce (store-bought); 1 cup cheese (mix of mozzarella and Gruyère)

Veggie Mexican Lasagna

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Indulge in the vibrant flavors of Veggie Mexican Lasagna, a delightful dish perfect for any occasion. This hearty, layered meal features a medley of fresh vegetables, a creamy homemade béchamel sauce, and gooey cheese—all harmoniously combined to create an unforgettable culinary experience. Whether enjoyed at family dinners or festive gatherings, this flavorful lasagna will impress your loved ones with its bold taste and comforting texture. Plus, it’s easy to prepare and customizable to suit your preferences, making it the ideal addition to any table.

Author: Julia
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 6 people 1x
Category: Main
Method: Baking
Cuisine: Mexican

Ingredients

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2 tbsp oil
1/2 cup diced shallots
2 tsp minced garlic
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 cup cooked black beans or kidney beans
2/3 cup diced mixed bell peppers
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
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
2 tbsp shredded cheese (mix of mozzarella and Parmesan)
8 lasagna sheets (boiled following packet instructions and al dente)
2 ½ – 3 cups marinara sauce (store-bought)
1 cup cheese (mix of mozzarella and Gruyère)
Green onions, finely chopped
Mixed fresh herbs

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish.
In a saucepan over medium heat, sauté shallots in oil until translucent. Add garlic and other veggies with seasonings; cook until tender.
For the béchamel sauce, melt butter with oil in another saucepan. Whisk in flour and gradually add milk until thickened. Stir in spinach and seasonings.
Assemble lasagna by layering marinara sauce, lasagna sheets, veggie filling, béchamel sauce, and cheese repeatedly in the baking dish.
Cover with foil and bake for 30 minutes; remove foil and bake for another 15 minutes until golden brown.

Nutrition

Serving Size: 1 slice (200g)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 30mg

Find it online: https://juliaflavors.com/veggie-mexican-lasagna/