If you are looking for the perfect Mexican Lasagna recipe, look no further. This taco lasagna is healthy, delicious and incredibly easy to make. A simple vegetarian casserole, this tasty Mexican Lasagna recipe makes for a simple weeknight dinner.
If you want to add meat to this dish, you can make our barbacoa recipe and add it to the layers for richer flavor!
Healthy Vegetarian Mexican Lasagna Recipe
While I love making my beef enchiladas or even my sour cream chicken enchiladas, they do take a bit more work than I have some nights. This easy lasagna idea was a perfect solution! A blend of spices, beans, tomatoes, and of course, the classic corn tortilla, gives me the same flavors without the fuss!
Can I Add Meat to this Recipe?
The beauty of this recipe is that it is a vegetarian meal that is healthy and budget-friendly. However, if you want to add meat to this recipe you can. If you want to keep this a vegetarian meal, you can add meat crumbles for added protein or you can use ground turkey or chicken. By using 97% fat-free chicken or turkey breast, the points will not change. As with any recipe, please remember to check the nutrition.
Can this Mexican Lasagna Recipe be Frozen?
This Mexican Lasagna recipe works great as a freezer meal. Whether you are freezing some of the lasagna that you can not eat in time or you are making an extra lasagna to put in the freezer, you can have this as a meal for another day. If you are freezing leftovers, wrap it well in plastic and then in aluminum foil.
I like to put it in a freezer bag. This offers extra protection, lets you keep it all together and lets you write directly on the bag what recipe is stored in the bag and when it was frozen. If you are making a special batch of this to freeze, I recommend using a disposable pan. This makes it oven-ready and does not keep one of your casserole dishes out of circulation.
What is the Best Cheese for this Recipe?
When I make this recipe, I like to make it with Mexican cheese. If you do not have Mexican cheese, cheddar cheese and Colby jack cheese can be used. If you want to make this recipe lighter, you can use fat-free cheddar cheese or light Mexican cheese.
Ingredients for Taco Lasagna
- red onion
- red bell pepper
- frozen corn
- refried black beans
- taco seasoning
- frozen spinach
- pace picante salsa
- tomato sauce
- corn tortillas
- shredded cheddar cheese or Mexican blend cheese
- black olives
- Roma tomato
How to Make a Vegetarian Mexican Lasagna
Saute the red onion, red pepper, corn, and garlic over medium heat until the onions are translucent. Next, heat the beans and add a couple of teaspoons of taco seasoning. Taste test the beans to make sure it is as spicy as you like.
Add a couple of teaspoons of taco seasoning to the veggies, and add in the spinach.
Now it is time to assemble the “lasagna” in an 8*8 baking dish. You can make this a larger batch if you need more servings. Start a layer of the tomato sauce, 1/3 of the salsa and a layer of corn tortillas.
Top the corn tortillas with ½ the refried beans, ½ of the veggie mixture, and a drizzle of the tomato sauce and salsa.
Top with the corn tortillas, the remaining ½ of the refried beans, and the remaining ½ of the veggie mixture, a drizzle of the tomato sauce and salsa. Then top with the corn tortillas again, and the rest of the tomato sauce and salsa. Top that with the cheese, olives, and tomatoes, and it’s ready to go into the oven!
Bake at 350º F until the cheese is bubbly and melted, 15-20 minutes.
Healthy Vegetarian Mexican Lasagna Recipe
- 10- oz red enchilada sauce
- 2 tsp extra virgin olive oil
- 1 small onion small dice
- 2 tsp garlic minced
- 15.25- oz reduced-sodium whole corn kernels drained
- 15- oz reduced-sodium black beans drained and rinsed
- 10- oz Ro*Tel® Original Diced Tomatoes & Green Chilies
- 2 tsp cumin
- ⅛ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 Roma tomatoes diced
- 6 La low carb high fiber whole wheat tortillas, 9"
- 1 cup reduced fat mild cheddar shredded cheese
- 2 Tbsp fresh cilantro chopped
- Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
- In a medium stock pot, bring the chicken broth to a simmer. Add the chicken and bay leaves, and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F.
- Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. Discard the bay leaves.
- Heat the olive oil in a large skillet, over medium heat. Add the onions and garlic and cook for 6-8 minutes until the onions begin to soften. Stir in the corn, beans, Ro*Tel®, cumin, chili powder, salt and black pepper. Stir in the reserved shredded chicken, and turn off the heat.
- Spread a thin layer (about ¼ cup) of the red enchilada sauce on the bottom of the prepared baking dish. Begin building the casserole by layering 2 tortillas, half of the chicken mixture, and ⅓ cup of cheese. Repeat by layering 2 more tortillas, ¼ cup of the enchilada sauce, the rest of the chicken mixture, another ⅓ cup of cheese. Finish by layering the 2 remaining tortillas, the remaining enchilada sauce, and the remaining cheese. Sprinkle the diced Roma tomatoes over the cheese.
- Bake for 25-30 minutes, and garnish with the cilantro.
- You can easily adjust the spice level to your family’s preference. If you want to amp up the hotness, bump up the chili powder. If you want to tone it down a notch, leave it out, or only use a pinch (⅛ teaspoon) as this recipe calls for.