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
Made this with actual lasagne pasta sheets so can be made,stored/refrigerated and cooked later.
Came out absolutely amazing.Love this recipe…..Thanks 5*****
So pleased to hear that Shaun! Thanks for letting me know! N x
Hi, can this be made and then frozen to bake later?
Absolutely!
Hi!! I finally made this and loved it. Easy and really good. I have enjoyed every one of your recipes and plan on trying more! Thank you!! (by the way… BabyHands? So funny!)
Hi Nagi, thanks for this recipe – it looks great and I can’t wait to try it! Do you think it would suit being prepared ahead? If so, would you recommend refrigerating after step 6 and then baking when needed, OR bake first, refrigerate and then reheat?
Hi Libby! My first preference would be to assemble just before baking, if you can. That way the sauce won’t soak the layers. Second would be assemble and bake later, then last would be bake first then reheat. 🙂 Hope you love it!!
Hi Nagi!
I’m not a huge raw coriander fan. LOVE the powder though?! Anyways, I see it’s a main ingredient in the sauce, and is probably what makes us magnificent! So, I want to use it.. BUT wanted to ask first… Do you find the flavour really corriandery.. Or is it all a balanced blend?
Thanks!!
Makes IT magnificent..
Amazing recipe! It’s such a great idea to use the tortilla wraps for a lasagna. I was afraid they would get soaked but it wasn’t at all the case. Thank you for sharing this recipe!
That’s so great to hear Moon! Thank you for letting me know! N xx
Hi Nagi. My family (for reasons that don’t make sense to me) don’t like corn so I was going to substitute with a tin of kidney beans. Since there is already black beans in this dish, do you think that would be too “beanie”???
Also I saw a couple of people mention about maybe turning up the heat in this dish and we like heat. What would you suggest?
My vegetarian nephew is arriving in a few days so I’m hoping to do this lasagne, the blackened fish tacos (he eats fish), your guac, your mexican chicken for the meat eaters and my own famous chili con queso. Yummmmm
Hi Nagi, very sceptical that anything HEALTHY can be tasty. But tonight I am making your Vegetarian Mexican Lasagne.
Hope it is not TOO healthy(lol) because then I know I am not going to be liking it.
Will let you know what the outcome is. (Did not use low fat cheese obviosly)
Love your NON HEALTHY recipes, have made most of them and enjoyed it.
Regards Lana
OMG we loved it, and will definetly make it again. Tasty, spicy but not fiery. Wow i’m converted(not sure to vegetarian or to healthy recipes) but a really tasty meal. Thanks a million
Fantastic to hear you enjoyed it Lana, thanks for letting me know! N xx
I await with nervous anticipation!!!! 🙂 Nxx PS Even my NON HEALTHY recipes are typically <500 cal a serving!!! ??❤️
Forgot to rate this, is there a 10?
Oh Nagi,
Oh dear, I don’t know what else to say! This is the first time I have ever reviewed anything, I just had to. One of the best things I have eaten for a long time. I was seriously doubtful ( the word vegetarian) but blown away. I truly have no words to describe this, thankyou, I have recently found your blog and have become addicted. I think I have cooked about 10 dishes in the past couple of weeks and not a dodgy dinner yet. DELICIOUS!! Give your beautiful dog a scratch from me. We also have a retriever rather larger than Dozer he’s a bit of a fatty!
Sitting here on a Sunday night on my couch with a glass of red and I burst out with laughter at this: “I was seriously doubtful ( the word vegetarian) but blown away”!! I totally get you Leanne, I am the same 🙂 My “standards” when it comes to meat free is pretty high! I am so thrilled you enjoyed it! And Dozer says WOOF to your Goldie! N x
I’ve made many of your recipes and this may be my favorite (or 2nd to the Mongolian beef), and it is definitely largely because of the sauce!! This really is delicious and so easy to serve for dinner guests.
I’m so glad you enjoyed this Krystal! isn’t the sauce incredible? So fresh yet so tasty! I agree it’s a fab one for dinner guests 🙂 N x
Thank you Krystal! I’m so glad you enjoyed it!! N x
After three days of trying and being knocked back each time I am least on your site! Wonder what my ‘crime’ was 🙂 ? Altho’ ‘healthy’ has been my middle name for decades am not trying to have ‘vegetarian days’ – sometimes they just happen!! Very much like your enchilada sauce and am making it tomorrow . . . black beans may enter the story as well . . . you and Dozer have a great weekend!
Hi Eha!! We had a fabulous weekend, had a BIG lunch on Sunday so I was busy preparing for that!! Internet in Australia can be so dodgy, maybe that was the problem?? Sometimes I can’t even get on my site!! Hope you had a fantastic weekend too Eha, what did you get up to??
Hello Nagi!
I made your recipe last night, following it pretty much to the T with the exception of adding one minced red chili pepper to the filling and semi-accidentally adding 300g of cheese instead of the 200g in your recipe 🙂 It was delicious, tasty, and fresh, just as you had described it! This is my first time commenting and rating one of your recipes although I’ve used almost a dozen of your recipes and all of them were excellent! Expect to see more of my comments/ratings; you are my favorite go-to food blogger 🙂
Have a wonderful day!
Awww STEPHANIE!!! You tried this already, THANK YOU!! I am so glad you enjoyed it, thank you so much for letting me know! Hope you had a fabulous weekend – N x
This looks great, can’t wait to try. Looking forward to seeing more vege meals ???
Thanks Jo! I’m actually pretty exciting digging into my meat free arsenal to find “interesting meaty meat-free meals”! N x
Wow Nagi this lasagna looks yummy i am definitely on it tonight.Now Nagi is this corn tortillas have no substitute if i can’t find them immediately?
Hi Ntombi, I’m so sorry for the late response! Either corn or flour tortillas will be fine 🙂 I use flour because corn tortillas in Australia are not as good as they are in the states. N x
I think the low-fat cheese might be taking things a bit far, Nagi!!!
Seriously, though, I love this idea. I’m on a constant mission to find tasty veggie lasagnas (haven’t done very well so far – they’re always tasteless).
This one certainly looks and sounds like it has OODLES of flavour!! 🙂
I know I know! I was so cynical but I thought I’d try it in the spirit of keeping this healthier and I was AMAZED how well it turned out. Low fat cheese has come a long way in its time! 🙂 N x
I’m taking up a collection to enable Nagi to get some therapy. LOW FAT cheese! Next it will be kale. Methinks she’s had a bit of a wobbly.
CHEEKY!!!!!! Will you fall of your chair if I post a kale, quinoa and chia seed salad with cauliflower pizza crust on the side? 😉
Ha ha, no but I won’t be making it any time soon.
I am a meaty lasagna girl but as I read this recipe, I realized that it has all the bold flavours I love in Mexican food; definitely wont miss the meat in this one.
I’m a big meaty gal too…..and I definitely did NOT miss meat in this!!
Any time you want me to puppy sit — I’m more than happy. We cook Italian so Dozer would get MEAT! Your recipe looks delciious! Cheese is my middle name – not really – but it could be. I think your hands are adorable. My hands and nails are horrible. I could never grow my nails 🙁 Your recipe sounds very delcious — hubby said he was putting MEAT in it. xoxo
If I sent Dozer to your house, I fear he wouldn’t want to return!!!!
Mexican lasagne is one of my favourite meals, it is so easy to make and so delicious! Your enchilada sauce sounds really good so I’ll be trying it next time I make lasagne 🙂
It really is delicious! I was surprised actually 🙂 Wasn’t sure I’d get enough depth of flavour, but I was so wrong!!
I’m really looking forward to more meat-free meals! 🙂 I do love all your recipes, vegetarian or not, but my boyfriend doesn’t eat meat and so I’m also looking for more ideas to keep his tastebuds happy! This Lasagna looks divine – I think I’m going to give it a go very soon! 🙂
He’ll be happy then!!! New one coming up every fortnight! N x