Vegetarian Mexican Lasagna Recipe

Vegetarian Mexican Lasagna Recipe

How To Make Vegetarian Mexican Lasagna

In a meeting of two delicious cuisines, this Mexican lasagna is a vegetarian dish that packs a ton of flavor and is satisfying even without any meat.

Preparation: 20 minutes
Cooking: 50 minutes
Cool Time: 10 minutes
Total: 1 hour 20 minutes



  • 1cupfresh cilantro leaves
  • 4scallions
  • coarse salt and ground pepper
  • 10ozfresh baby spinach
  • nonstick cooking spray
  • 8corntortillas
  • 1pinto beans
  • 1cupsalsa,(mild or medium), prepared
  • 8ozpepper jack cheese


  1. Preheat oven to 425 degrees F. In a food processor, combine cilantro, scallions, salt, and pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

  2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

  3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling for 25 to 30 minutes; remove foil, and continue baking until golden for 15 to 20 minutes more.

  4. Cool 5 to 10 minutes before serving.


  • Calories: 387.50kcal
  • Fat: 21.79g
  • Saturated Fat: 11.29g
  • Monounsaturated Fat: 7.11g
  • Polyunsaturated Fat: 2.19g
  • Carbohydrates: 31.33g
  • Fiber: 6.49g
  • Sugar: 4.00g
  • Protein: 20.12g
  • Cholesterol: 50.46mg
  • Sodium: 882.61mg
  • Calcium: 568.98mg
  • Potassium: 791.48mg
  • Iron: 3.56mg
  • Vitamin A: 481.93µg
  • Vitamin C: 25.22mg
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