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 shallots, diced; 2 tsp garlic, minced; 1/2 cup zucchini, diced; 1 cup black beans or kidney beans; 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; 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 gruyère); 8 lasagna sheets (boiled al dente); 2 ½ – 3 cups marinara sauce (store-bought); 1 cup cheese (mix of mozzarella and gruyère); Green onions, finely chopped

Veggie Mexican Lasagna

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Veggie Mexican Lasagna is a vibrant and flavorful dish that effortlessly combines layers of wholesome vegetables, hearty beans, and creamy béchamel sauce. This delightful baked creation is perfect for family dinners, potlucks, or any occasion where you want to impress your guests. With its rich flavors and colorful presentation, this lasagna caters to both vegetarians and meat lovers alike. Easy to prepare and customizable with your favorite ingredients, it’s destined to become a staple in your kitchen. Plus, it’s a fantastic way to sneak in those nutritious veggies while satisfying everyone at the table.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Approximately 8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Mexican

Ingredients

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2 tbsp oil
1/2 cup shallots, diced
2 tsp garlic, minced
1/2 cup zucchini, diced
1 cup black beans or kidney beans
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
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 gruyère)
8 lasagna sheets (boiled 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

In a skillet over medium heat, sauté shallots in oil until translucent. Add garlic and cook for another minute.
Stir in zucchini, bell peppers, corn, and beans. Mix in spices and tomato paste; cook for about 5-7 minutes.
For the béchamel sauce, melt butter with oil in a saucepan. Whisk in flour to form a roux before gradually adding milk until thickened. Stir in spinach and seasonings.
Assemble the lasagna by layering marinara sauce, lasagna sheets, veggie filling, béchamel sauce, and cheese.
Bake at 375°F (190°C) covered with foil for 30 minutes; uncover and bake for an additional 15 minutes until golden brown.

Nutrition

Serving Size: 1 piece (approximately 200g)
Calories: 290
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 10g
Cholesterol: 25mg

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