Description
Hearty Veggie Mexican Lasagna delivers a spicy symphony of layered tortillas, black beans, roasted vegetables, and melted cheese. Southwestern flavors dance across your plate, promising a festive culinary journey you won’t forget.
Ingredients
Scale
Protein and Vegetable Components:
- 1 cup black beans (boiled or canned)
- 1/2 cup zucchini, diced
- 1/2 cup yellow squash, diced
- 2/3 cup mixed color bell peppers, diced
- 1/2 cup corn (boiled or frozen)
- 1/2 cup shallots (onions), diced
Seasonings and Spices:
- 2 teaspoons taco seasoning
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 2 teaspoons hot sauce
- 2 tablespoons cilantro with tender stems, finely chopped
- 1 1/2 tablespoons tomato paste
- Salt, to taste
Liquids, Fats, and Sauce Components:
- 2 tablespoons oil
- 2 1/2 cups milk
- 2 tablespoons butter
- 3 1/2 tablespoons all-purpose flour
- 1/4 cup spinach, chopped and tightly squeezed (frozen or blanched)
- 1/2 teaspoon salt, adjust to taste
- 2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons shredded cheese (mozzarella and parmesan mix)
- 2 tablespoons water
Instructions
- Craft the robust black bean mixture by sautéing shallots, garlic, zucchini, and yellow squash in a pan over medium heat for 3-4 minutes until vegetables soften and become translucent.
- Gently mash black beans into the vegetable mixture, then incorporate tomato paste and spices, stirring thoroughly to develop deep flavors.
- Enhance the filling by adding bell peppers, corn, hot sauce, water, and chopped cilantro, creating a vibrant and textured vegetable medley. Allow mixture to simmer and meld together.
- Prepare the creamy béchamel sauce by melting butter with oil, then whisking in flour to create a smooth roux base.
- Gradually stream milk into the roux, continuously whisking to prevent lumps and achieve a silky consistency.
- Fold spinach, selected spices, and cheese into the béchamel, stirring until ingredients are completely integrated and cheese melts smoothly.
- Preheat oven to 375°F and select a suitable baking dish for layering.
- Establish the first foundation by spreading marinara sauce, then carefully place lasagna sheets to create the initial layer.
- Methodically construct subsequent layers: béchamel sauce, cheese, black bean filling, repeating the process to build complexity.
- Conclude the layering with a final topping of marinara, béchamel, and generous cheese coverage.
- Cover with foil and bake for 20 minutes, then remove foil and continue baking for an additional 10 minutes to achieve golden edges.
- Optional: Activate broiler for 2-3 minutes to create a crisp, caramelized cheese top.
- Garnish with fresh green onions and herbs, then serve immediately while hot and bubbling.
Notes
- Customize heat levels by adjusting hot sauce or adding jalapeños for spice lovers who want an extra kick.
- Use gluten-free lasagna sheets or zucchini slices as a low-carb alternative for those with dietary restrictions.
- Swap dairy béchamel with cashew cream or plant-based milk to create a vegan-friendly version that maintains creamy texture.
- Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making this complex dish more manageable for busy home cooks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 30 mg