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Veggie Mexican Lasagna

Veggie Mexican Lasagna
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Veggie Mexican Lasagna is a vibrant twist on traditional lasagna, combining layers of fresh vegetables and creamy béchamel sauce for a hearty meal. Perfect for weeknight dinners or gatherings, this dish offers a delightful fusion of flavors that will impress everyone at the table. With colorful veggies like zucchini, bell peppers, and corn, along with a blend of spices, each bite is packed with taste and nourishment. This recipe is not only easy to prepare but also customizable, allowing you to swap in your favorite ingredients. Whether served alongside a light salad or enjoyed on its own, this Veggie Mexican Lasagna is sure to become a favorite in your household.

Ingredients

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  • 2 tbsp oil
  • 1/2 cup shallots, diced
  • 2 tsp garlic, minced
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow squash, diced
  • 1 cup black beans or kidney beans, boiled or canned
  • 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
  • 1/2 tsp garlic powder
  • 2 tbsp shredded cheese (a mix of mozzarella and gruyère)
  • 8 lasagna sheets (boiled until al dente)
  • 2 ½ – 3 cups marinara sauce (store-bought)
  • 1 cup cheese (a mix of mozzarella and gruyère)
  • Green onions, finely chopped
  • Mixed fresh herbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the lasagna sheets as per package instructions until al dente.
  3. In a large skillet over medium heat, sauté shallots in oil until translucent, then add garlic.
  4. Stir in zucchini, yellow squash, bell peppers, corn, black beans, tomato paste, and spices; cook until veggies are tender.
  5. In a saucepan, melt butter with oil; whisk in flour and gradually add milk to form a béchamel sauce. Stir in spinach and seasonings.
  6. In a baking dish, layer marinara sauce, lasagna sheets, veggie filling, and béchamel sauce twice; top with remaining marinara and cheese.
  7. Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until golden.
  8. Let rest for 10 minutes before serving.

Nutrition

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

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