Veggie Mexican Lasagna

This Veggie Mexican Lasagna brings together the best of Italian and Mexican cuisines in a single, mouthwatering dish. Layers of spiced black bean filling, creamy spinach béchamel sauce, zesty marinara, and gooey cheese are tucked between sheets of pasta, creating a satisfying and flavor-packed meal. Whether you’re hosting a holiday feast or enjoying a cozy dinner at home, this dish is sure to impress.

Why You’ll Love This Recipe

This lasagna is a perfect fusion of flavors, combining the comforting richness of traditional Italian lasagna with the bold spices and flavors of Mexican cuisine. The black bean filling is hearty and full of flavor, while the creamy spinach béchamel adds a rich and velvety touch. With a mix of mozzarella, Gruyère, and Parmesan cheeses, every bite is indulgent and satisfying. It’s a great vegetarian option that doesn’t sacrifice taste for nutrition, and the combination of spices, vegetables, and herbs brings a festive flair to your meal.

Ingredients

For the Black Bean Filling:

• 2 tablespoons oil

• ½ cup shallots or onions, diced

• 2 teaspoons garlic, minced

• ½ cup zucchini, diced

• ½ cup yellow squash, diced

• 1 cup black beans or kidney beans, boiled or canned

• ⅔ cup mixed bell peppers, diced

• ½ cup corn, boiled or frozen

• 1½ tablespoons tomato paste

• 2 teaspoons taco seasoning

• ½ teaspoon garam masala

• 1 teaspoon red chili powder

• ½ teaspoon oregano

• ½ teaspoon Italian seasoning

• Salt, to taste

• 2 teaspoons hot sauce

• 2 tablespoons water

• 2 tablespoons finely chopped cilantro with tender stems

For the Béchamel Sauce (White Sauce):

• 2 tablespoons butter

• 1 tablespoon oil

• 3½ tablespoons all-purpose flour

• 2½ cups milk

• ¼ cup spinach, chopped and tightly squeezed (frozen or blanched)

• ½ teaspoon salt

• 2 teaspoons sugar

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 2 tablespoons shredded cheese (mozzarella and Parmesan mix)

For Assembly:

• 8 lasagna sheets, boiled al dente

• 2½–3 cups marinara sauce (store-bought)

• 1 cup shredded cheese (mozzarella and Gruyère mix)

Garnishes:

• Finely chopped green onions

• Mixed fresh herbs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Black Bean Filling:

1. Heat oil in a pan over medium heat. Add diced shallots, garlic, zucchini, and yellow squash. Sauté for 3–4 minutes until softened.

2. Add black beans and lightly mash them with the back of a spoon. Stir in the tomato paste, taco seasoning, garam masala, chili powder, oregano, and Italian seasoning.

3. Mix well, then add bell peppers, corn, hot sauce, water, and cilantro. Cook briefly and set aside.

Make the Béchamel Sauce:

4. In a saucepan, melt butter with oil. Add flour and whisk until frothy and slightly golden.

5. Gradually whisk in the milk to avoid lumps. Stir in the squeezed spinach, salt, sugar, black pepper, garlic powder, and cheese. Continue cooking until smooth and thick. Set aside.

Assemble the Lasagna:

6. Preheat the oven to 375°F (190°C).

7. In a baking dish, layer marinara sauce, lasagna sheets, béchamel sauce, black bean filling, and cheese. Repeat the layers as desired, finishing with marinara sauce and béchamel sauce, topped with cheese.

8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. For an extra crispy top, broil for 1–2 minutes.

9. Garnish with finely chopped green onions and fresh herbs. Serve hot.

Servings and timing

• Prep Time: 30 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour 15 minutes

• Servings: 8 servings

Variations

• Add protein: For a heartier version, add cooked ground meat, such as turkey or beef, to the black bean filling.

• Gluten-free option: Use gluten-free lasagna sheets to make this dish gluten-free.

• Spicy variation: Add more hot sauce or some diced jalapeños to the black bean filling for an extra kick.

• Dairy-free option: Use a dairy-free cheese and substitute the béchamel sauce with a dairy-free version made from plant-based milk and vegan butter.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or until heated through. You can also microwave individual servings for 2–3 minutes.

FAQs

1. Can I use a different type of beans for the filling?

Yes, you can substitute black beans with kidney beans, pinto beans, or any other bean of your choice.

2. Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it tightly with plastic wrap or foil.

3. Can I use frozen spinach in the béchamel sauce?

Yes, frozen spinach works well in this recipe. Just make sure to squeeze out the excess moisture before adding it to the sauce.

4. Can I make this recipe in a slow cooker?

Yes, you can make this lasagna in a slow cooker. Layer the ingredients as usual, and cook on low for 4–6 hours or until the cheese is melted and the lasagna is bubbly.

5. How do I know when the lasagna is done?

The lasagna is done when it is bubbly and the cheese is melted and golden brown. If you’re unsure, you can check the internal temperature—it should reach 165°F (74°C).

6. Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works perfectly for this recipe. Choose a good-quality sauce, or make your own if you prefer.

7. Can I freeze this lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed.

8. How can I make this recipe spicier?

To add heat, include more chili powder, cayenne pepper, or diced jalapeños in the black bean filling or béchamel sauce.

9. Can I add more vegetables to the filling?

Yes, feel free to add other vegetables like mushrooms, spinach, or carrots to the black bean filling for added flavor and texture.

10. Can I make this lasagna without the béchamel sauce?

Yes, you can substitute the béchamel sauce with extra marinara sauce or use a different white sauce of your choice.

Conclusion

Veggie Mexican Lasagna is a fun and flavorful twist on the traditional Italian lasagna. With layers of spiced black beans, creamy spinach béchamel, and melted cheese, it’s a perfect dish for any occasion. Whether it’s a holiday feast, a weeknight dinner, or a special gathering, this lasagna is sure to impress everyone at the table with its unique fusion of flavors.

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