Loaded with Mexican flavours, made entirely from scratch, this is meat-free food for carnivores at its finest! This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets.
At just 342 calories per serving, this is my kind of healthy food – satisfying, packed with flavour and oh-so-good for you!
At the beginning of 2016, I declared that I was on a mission to eat healthier and share more fabulous meat-free dishes and salads here on RecipeTin Eats.
Almost 3/4 of the way through the year, and I thoroughly admit to having failed on that New Years’ Resolution. I’m a cheese-lovin’ carnivore through and through, and my conscious efforts to share more green recipes have not gone very well.
All that changes right here! I’m holding myself accountable to YOU. I’m declaring that every fortnight for the rest of 2016, I am going to post 1 meat-free meal. I’m saying “meal” to be clear that things like French Onion Dip and Zucchini Tots don’t qualify as meat-free. Otherwise I might try to be cheeky. 😉
And I’m starting with this epic Vegetarian Mexican Lasagna. Now THIS is meat-free for carnivores!
It’s saucy and juicy, fresh and packed with flavour. The secret weapon is this: a homemade Enchilada Sauce that is whizzed up in a blender.
This Enchilada Sauce is ridiculously fabulous. It is fresher tasting than the sauce I make for my Beef and Bean Enchiladas and also has more flavour. How is that possible??
Blending. 🙂
Canned tomato + spices + fresh coriander / cilantro + onion + garlic whizzed in my mighty Vitamix = healthy fresh Enchilada Sauce with flavour that no store bought sauce will EVER compare to. One little taste test, and you’ll believe me!
You know I’m obsessed with my new Vitamix, and I’m still discovering the amazing power of this high performance blender. Like making breadcrumbs using fresh bread without toasting it. Just scrunch up the bread into a ball in your hand, turn the Vitamix on high then drop the ball in through the hole in the lid while it’s whizzing. And just like magic – poof! Breadcrumbs! 🙌🏼
It was my newfound love of blending and whizzing that was the catalyst for the creation of this blender Enchilada Sauce. It tastes so fresh from the onion and coriander, it’s perfect for a vegetarian meal. Though of course, some chicken or turkey wouldn’t go astray in this Mexican Lasagna!
I put together a little video to show how it’s assembled. It’s really easy, but I thought it would be helpful to see how I layer the tortillas. I’ve also put some step-by-step photos below the post.
WARNING: There is extreme exposure to BabyHands in this video. Watch at your own risk.
I adore the gorgeous colours of the veggies in this. It would put anyone in a good mood, cooking with all this colour!
I made this with corn, capsicum / bell peppers and zucchinis, but feel free to substitute with whatever veggies you have! Just make sure you sauté watery veggies before layering them, otherwise they will leech water when baking and you’ll end up with a watery sauce.
Also, in a bid to be healthier, I even made this with low fat cheese. I was pleasantly surprised how well it melted and how it tasted! But of course, feel free to use whatever cheese you want. 🙂
Here’s to more Meat Free Food for Carnivores! – Nagi x
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Vegetarian Mexican Lasagna
Ingredients
Enchilada Sauce
- 800 g / 28oz crushed canned tomato
- 1 tbsp olive oil
- 1 clove garlic , whole peeled
- 1/2 red onion , chopped
- 1 cup fresh coriander / cilantro , lightly packed
- 1 tbsp EACH cumin , oregano and paprika (any type)
- 1 tsp EACH salt , garlic powder, cayenne pepper (optional) and sugar (any)
- 2 tsp coriander powder
- Black pepper
Hot Filling
- 1 tbsp olive oil
- 1 garlic clove , minced
- 1/2 red onion , finely chopped
- 1 large red capsicum / bell pepper , chopped (~1 1/2 cups)
- 2 zucchinis , chopped (~1 1/2 cups)
Assembling
- 425 g / 14 oz can black beans , drained and rinsed
- 1 1/2 cups frozen corn
- 6 large flour tortillas (approx 22 cm / 9″ wide) (2)
- 2 1/2 cups / 200g grated melting cheese (I used low fat cheddar)
- Fresh coriander / cilantro leaves , for garnish (optional)
Instructions
- Preheat oven to 180C/350F.
- Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)
- Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.
- Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).
- Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.
- Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.
- Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.
Recipe Notes:
Nutrition Information:
STEP BY STEP PHOTOS
BOTTOM LAYER – I forgot to top the bottom layer with cheese!!!?
2ND LAYER AND TOP – Phew, remembered the cheese this time!!
LIFE OF DOZER
This post is brought to you in partnership with Vitamix Australia. I am so honoured to have been selected to partner with such a high quality brand! I was compensated for this recipe, however, if I had not been blown away by my Vitamix Blender, I would have politely declined the offer. Here’s proof how much I love my Vitamix: it has been elevated to the very exclusive status of a permanent position on my kitchen bench. Extremely valuable real estate, reserved for only the very best and most commonly used appliances! – Nagi x
Hi, I haven’t made this yet but I plan to!! Curious if you think it would work with corn tortillas in place of flour tortillas?
Thanks!
Jen
Hi Jen, corn tortillas usually need cooking before use – I’m sure they would work if you quickly grilled them before assembling – N x
Do you think I can make it with lasange pasta sheets instead of tortillas?
Of course Karstin!!
This looks and sounds delicious! Just curious if you have any suggestions for adapting the recipe for a slow cooker, cooking temperature and time, etc.
Hi Al, I haven’t tried with this recipe sorry!
I literally couldn’t wait for this to come out the oven, i just knew it was going to be soooo good and it was!! Fun to put together with all the vibrant colours. I added some shredded chicken (just to prevent my husband having a panic attack), not sure it brought anything to the party as i am sure the dish would still be seriously delicious without it. Thanks for another winner Nagi x
I’m so glad you loved it Jilly!
Nagi, I made your roast recipe 2 days ago and my husband loved it so much he barely spoke to me during dinner because he was so immersed in the food haha. Today, I made this enchilada lasagna and it was a huge hit…again!! We loved eating it with some sour cream. Your recipes are so easy to follow, and you are now my go to when I’m out of ideas for dinner. Thank you so much!
I don’t want to be the cause of a break down in communication in your marriage!!! 😂😂 I’m so glad you’re enjoying my recipes ❤️
I think this should be called Tex-Mex lasagna as it isn’t anything close to real Mexican food. Everyone LOVES this dish but I get bad look when I share the recipe and it says Mexican. I live in Texas and teach at a predominant Hispanic school. Nevertheless, it’s great. I do add jalapenos and most of a can of chipolte in abodo sauce. I’ve made it with chipolte powder too and it’s amazing. Thanks for this!
I’m so glad you love it! It’s not really trying to be Mexican, just Mexican inspired with Mexican flavours – N x
I tried out the recipe a couple of days ago but used lasagna sheets instead of tortilas. It was acutally the first lasagna I’ve ever had and it was amazing. I’m cooking this again for sure! 🙂
Great stuff Gergana!
Excellent- highly recommend this recipe- needs to be baked for longer to thoroughly heat through
Can also use 1/2 tsp salt and omit sugar
Hi Tanya, yes seasoning can be adjusted to taste but I’m so pleased you loved it!
Are you saying to use fresh coriander or cilantro OR use both for the sauce?
Hi Jami – Coriander and cilantro are the same thing. Which name you are familiar with depends on where you live in the world so I put both. So, use 1 cup of whatever you call this herb 😂 — Nx
Absolutely delicious, whole family loved this and want it on rotation,thanks so much for sharing your recipes I have made a few of them and they have all been a hit, never disappointed
That’s awesome Michelle!
Another great recipe Nagi 😊
Although I HATE coriander with a passion…I followed the recipe exactly and ended up with a very tasty dinner. And the best bit is it didn’t actually taste of coriander!!
Will add to my list of vegetarian meals.
😊
Great stuff Pamela, I’m so happy you loved it!
Thank you for sharing! I almost always tweak a recipe, but I followed this to a tee with the exception of adding a little more cheese to the layers and swapping the zucchini for mushrooms ( which you clearly state any veg can be used). The sauce is delicious!! Thank you!
I’m so glad you love it Stacey!
I totally stumbled upon this recipe because a coworker gave me a bunch of flour tortillas, so I Googled recipes using them, and let me say, wow! So freaking delicious. Makes sense why it was at the top when I did my search. But man, I am blown away by the enchilada sauce. It is SO good. I’ve been using canned enchilada sauce all my 38 years on Earth and I don’t think I’ll ever buy it again. The sauce is THAT good! Thanks so much for sharing this recipe. I will make this one again FOR SURE!
You won’t look back now when it’s so easy to make at home!!!
I made this more like enchilada layers, and added some diced jalapenos and black olives to the beans mixture. Came out super yummy.
Made this tonight and it worked out great!! It was also very inexpensive (gotta love a student budget)!
That’s great! So pleased you enjoyed this Maggie – N x PS Been there, done that! (Re student budget ❤️)
Can it be made two days in advance and left in the fridge without going soggy?
Hi Sandy! I think that should be fine! 🙂
Can I substitute Red Crushed Tomatoes to Organic Tomato Paste?
Sorry SKS, tomato paste is too sour! 🙂 N x
The enchilada sauce is AMAZING.
My changes to the recipe:
– Mixed the beans and corn with the veggies
– added spinach and upped the onions
I mixed the veggies & added spinach as well. SO good!
I’m glad to hear you enjoyed this Heena!!! Thanks for taking the time to let me know 🙂 N x
Made this yesterday, the only change was that I mixed the beans, corn and veggies with most of the enchilada sauce to save time filling. It tasted amazing and was made so quickly.
Yesssss! So glad you enjoyed it Smee! N xx
Delicious! Great flavor – thank you for sharing.