Cook's Hideout: Mexican Vegetable Lasagna

February 07, 2008

Mexican Vegetable Lasagna

This is a very nutritious and filling dish. I adapted Rachael Ray's Mexican lasagna to suit our taste. I used almost all the different variety of veggies I had in the fridge.

For the Filling:
Onion - 1 medium, chopped
Garlic - 2 cloves, minced
Zucchini - 1 medium, chopped
Red Pepper - 3 medium, chopped ( I actually used 1 each of red, green and orange)
Spinach - 3 cups, roughly chopped
Red Kidney beans - 1 15 oz. can, drained and rinsed
Chopped Tomatoes - 1 15 oz. can ( or as required)
Cumin powder - 2 tbsp
Chili powder - 1 tbsp
Salt and pepper - to taste

Other Ingredients:
Tortillas - 3 ( I used large flour tortillas, you can substitute corn tortillas)
Sharp Cheddar cheese - 1 cup, grated
Pepper Jack cheese - 1 cup, grated
Green onions - 2, for garnish

  • In a large pot, heat 2 tbsp oil on medium flame. Add garlic and saute till light brown. Add onions, peppers, zucchini and saute for about 5 minutes; season with salt and pepper; cover and cook for about 8-10 minutes or until the veggies are just tender.
  • Add chopped spinach and kidney beans. Cook till the spinach wilts, about 3 minutes.
  • Add the tomatoes ( make sure that the filling is not too wet), cumin powder, chili powder. Cook for another 5 minutes. Season with salt and pepper and keep aside.
Assembling the Lasagna:
  • In a baking dish (I used a square baking dish), spread just a little filling (about 2tbsp)in the bottom.
  • Halve the tortillas and layer the filling with 2 tortilla half moons (with the cut side facing outward).
  • Spread 1/3 of the filling and cheese over the tortillas. Place another layer of tortillas.
  • Repeat the layers with filling and cheese.
  • Top most layer should be cheese (add more cheese for a gooey top).
  • Bake in pre-heated 425F oven for 10-15 minutes or till the cheese is melted and slightly browned.
  • Garnish with chopped green onions and enjoy with a simple salad for a complete meal.

* Left over filling is great with rice (white or brown).
* Lasagna can be stored in the refrigerator for up to 2 days; reheats well and is great for lunch
the next day.
* Any veggie or beans can be added like mushrooms, black beans, pinto beans, broccoli.


  1. Delicious!! I prefer flour Tortillas to corn ones. I would throw in some refried beans too!!:))

  2. This is just perfect for a Mexican dinner in a vegetarian household. great recipe.

  3. The Lasagna looks yummy. Good post.

  4. This sounds great! I love all the veggies, and it seems very easy too :)

  5. Very creative and very tempting to eat it all up watching a good movie.

  6. We would like to feature this recipe on our blog. Please email if interested. Thanks :)


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