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
Yummmmy, best lasagna ever! Full of flavour, tortillas were beautifully soft and it was so cheesy and enchiladery and it’s so easy. Win win! This is now my favourite meal. Thanks for yet another perfect recipe
Oh. my. goodness!! This is DELICIOUS! ESPECIALLY THE SAUCE! I could eat it with a spoon. Actually, I did!!
Now that I’ve tried this recipe (found when doing a search for something to do with leftover tortillas), I’m going to check out your other recipes. I’ve been on the lookout for meatless recipes that aren’t just pretending to regular recipes with meat. We’re not vegetarian, but are trying to shift a larger percentage of our diet to veggies instead of meat. Some shredded chicken added to the layers would also be delicious for those who who want some meat.
I’ve made this recipe 3x so far and it’s a keeper. Even my picky guys love it (and asked me to make it tonight) so that says something. Thanks for sharing it!
This was so good, thank you, its going to become a staple in our house!
Hi Nagi thanks for your feedback, I just made it for dinner and it turned out yumm😋. I actually looked into your recipes to do something with left over soft tacos and veggies and cheese, but it worked out great😊thank you again!
Perfect Divya! N x
Hi Nagi, thanks for the wonderful recipe. I am planning to make this and just had a question, will the sauce not taste raw if used just like that, can we cook it in stove top for sometime?
Hi Divya, not at all – it’s baked in the oven and tastes amazing! N x
This sauce is delicious as a salsa, without any cooking.
5 stars this dish was amazing!!! And pretty quick!! Everyone loved it thank you for sharing it! All your recipes are soo good and I’m a pretty average cook, you’re convincing my fam I’m a master chef! We would be so grateful for more vegetarian and vegan recipes you may have to share
Hi Maria, I have a whole vegetarian section on my website, feel free to browse here: https://www.recipetineats.com/category/vegetarian-recipes/
This is a wonderful recipe and one I will do again soon – Thank you for publishing it!
You’re so welcome Steve, thanks so much! N x
We usually make your Beef Enchiladas which we all enjoy but were looking for something lighter for this meat-loving family.
The sauce is amazing and packed with flavour. I was a little skeptical about the zucchini but it worked very well. Leftovers were a little soggy the next day though.
I’m so glad you enjoyed it!!
Navi, I saw this lasagna could be made a day ahead, but does it need to be cooked then or can it sit uncooked until the next day? Having company and would like to do ahead if I can! Thank you!
Hi Denise, you can leave it uncooked and cook just before serving – N x
Can you make this a day ahead?
Sure can Paddy!
Great recipe. I made it for my guest.
Everyone enjoyed it.
Pretty good. I did several things differently though, I did use corn tortillas, toasted them first. I also did in a crockpot on low all day (7a-5p), the edges burnt a little but the lasagne didn’t taste burnt so all good. I think if I had more sauce it wouldn’t have burnt – it did need more sauce, probably because of the corn absorbing a lot as well as the slow cooking. For some reason I only had 4 c of sauce not 5. I don’t think I’ll use the crock pot again (at least not with the corn tortillas).
Nagi, you must be a wiz at food prep! It took me at least twice as long as you to prep it (not counting the tortilla toasting.)
For my carnivore husband, do you think this would be good with chicken too? I was thinking of cooking it in the same pan as the veggies 🙂
Yes definitely Mia!
This was sooo good! I just used some leftover spices I had from your beef enchiladas spice mix. Accidentally grated the zucchini. I ate two huge serves which made up for the kids crying when they saw it. Frozen nuggets for them and extra serves for me…win-win! Served it with Greek yoghurt leftover from your blueberry lemon loaf recipe which I now gift to every sick person/ new mum/ make for guests so basically weekly. Thanks for all your brilliant recipes, really really appreciate it!
Sounds amazing Rachel!
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 ❤️