Mexican Lasagna Recipe | Vegetarian Times Skip to main content

Mexican Lasagna

Lori Wyeth's recipe began nearly a decade ago as a beef lasagna. "The beef changed to turkey, then soy crumbles, then beans as my eating habits changed," says Lori. "I added sautéed veggies, and now this is my favorite dish!" Lori, a radiation therapist, often treats her colleagues to veg meals. Honorable Mention, 2006 recipe contest.



Ingredient Line: 
3 Tbs. olive oil, divided
Ingredient Line: 
1 ½ cups diced onion, divided
Ingredient Line: 
2 tsp. ground cumin, divided
Ingredient Line: 
1 tsp. ground coriander
Ingredient Line: 
1 15-oz. can black beans, drained and rinsed
Ingredient Line: 
¼ cup chopped cilantro
Ingredient Line: 
3 Tbs. lime juice
Ingredient Line: 
2 cups grated carrots
Ingredient Line: 
2 cups grated zucchini
Ingredient Line: 
½ Tbs. chili powder
Ingredient Line: 
½ tsp. garlic powder
Ingredient Line: 
2 Tbs. chopped jalapeno pepper
Ingredient Line: 
¼ cup prepared salsa
Ingredient Line: 
8 6-inch corn tortillas
Ingredient Line: 
1 cup shredded low-fat cheddar cheese


1. Preheat oven to 350°F. Coat 9x9-inch baking dish with cooking spray.

2. Heat 1 Tbs. oil in skillet over medium heat. Add 3/4 cup onion, and sauté 5 minutes. Add 1 tsp. cumin and coriander, and cook 5 minutes. Purée onions with beans, cilantro and lime juice in blender.

3. Heat 2 Tbs. oil in skillet over medium heat. Sauté remaining onion in oil 5 minutes. Add carrots and zucchini, and cook 5 minutes more. Stir in chili powder, garlic powder, jalapeño and remaining cumin, and cook 3 minutes. Add salsa, and simmer 2 minutes.

4. Layer 4 tortillas, 1/2 bean mixture and 1/2 vegetable mixture in prepared pan. Repeat, and top with cheese. Bake 30 minutes, or until cheese has melted.

Nutrition Information: 

17 g
Total Fat: 
14 g
Saturated Fat: 
3 g
34 g
6 mg
547 mg
13 g
9 g
Serves 6

Comments on this Recipe

This is my favorite vegetarian recipe, hands-down! I always serve it with mashed avocado and sour cream, and I use two cans of black beans instead of one.

This is absolutely delicious!

I made this tonight. It was good! I didn't have black beans, so I used kidney beans instead. And a serrano pepper, instead of an jalapeno. Topped with some avocado and sour cream it was a delicious, hearty meal!

This was really good! The only bad part is that it gets a little dry when you reheat the leftovers. I think next time I will add some salsa between the layers.