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Home Collections Winter Warmers

Vegetarian Mexican Lasagna

By:Nagi
Published:14 Sep '16Updated:16 Dec '20
147 Comments
Recipe v Dozer v

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!

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

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!

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

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!

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

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!

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

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

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

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Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! recipetineats.com

Vegetarian Mexican Lasagna

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Dinner
Tex-Mex
4.98 from 39 votes
Servings5 -6
Tap or hover to scale
Print
  • 445
Mexican flavours stacked in a lasagna-type form = Mexican Lasagna! Fresh, light and healthy yet packed full of flavour thanks to the gorgeous Enchilada sauce. The key is whizzing it up in a blender to get the punchy fresh flavours into the sauce! Feel free to swap out the veggies with whatever you want to use.

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:

1. My casserole dish is 30 x 25 x 6 cm / 12 x 10 x 2.5 inches, 18 cup volume.
2. You can use corn tortillas if you prefer, but I find flour is more similar to actual lasagna.
3. This makes about 5 cups of Enchilada Sauce but I find the tortillas were a bit too soggy for my taste if I used it all. So I use 1 cup for each of the layers, then 2 cups for the topping. Make a quick soup with the leftovers or use it as a Sauce (see below for more ideas!)
4. Difference between this fresh Blender Enchilada Sauce and a stovetop one (like in my Beef Enchiladas) - Flavour wise, this is much fresher and has stronger spices, coriander / cilantro and garlic flavours compared to a traditional stovetop version. This sauce has stronger flavour because it is the seasoning for the vegetables. In comparison, the beef in my Beef Enchiladas are seasoned when cooked. So the Enchilada Sauce seasoning isn't as strong.
5. Other uses for this Blender Enchilada Sauce: Definitely traditional enchiladas! Toss a bit of chicken and veggies in this sauce, roll up then top with this Blender Enchilada Sauce, cheese then bake until bubbly. 🙂 It also makes a fantastic soup base. Saute some garlic, onion and veggies, add the Blender Enchilada Sauce plus some chicken stock / broth for more depth of flavour. I also use it as a salsa to serve on the side of tacos, fajitas, in burritos.
6. Nutrition per serving, assuming 6 servings and that low fat cheese is used. If full fat cheese is used, it is 410 calories per serving.Vegetarian Mexican Lasagna Nutrition

Nutrition Information:

Serving: 413gCalories: 342cal (17%)Carbohydrates: 51.2g (17%)Protein: 17.9g (36%)Fat: 9.5g (15%)Saturated Fat: 2.5g (16%)Polyunsaturated Fat: 7gCholesterol: 7mg (2%)Sodium: 875mg (38%)Fiber: 9.9g (41%)Sugar: 7.7g (9%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

STEP BY STEP PHOTOS

BOTTOM LAYER – I forgot to top the bottom layer with cheese!!!?

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com

2ND LAYER AND TOP – Phew, remembered the cheese this time!!

Vegetarian Mexican Caserole (Lasagna) - Fresh, healthy and loaded with Mexican flavours, just 342 calories per serving! www.recipetineats.com


LIFE OF DOZER

dozer-food

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

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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147 Comments

  1. Denise says

    August 23, 2022 at 7:51 am

    5 stars
    Taste sensation! So delicious. I will put less sauce next time as the tortillas were pretty soggy.

    Reply
  2. Rochelle K says

    July 21, 2022 at 5:49 am

    5 stars
    How long will the Blender Enchilada Sauce last in the fridge? I served it as salsa, but made a big batch.

    This recipe is fantastic by the way!

    Reply
  3. MaryEl says

    June 3, 2022 at 3:05 am

    5 stars
    Delicious! and definitely will make again. I had to make a few subs based on what I had on hand — cauliflower instead of zucchini, corn tortillas instead of flour and fresh parsley instead of cilantro. Can’t wait to make with the zucs! Peace.

    Reply
  4. Heidi says

    May 7, 2022 at 7:24 pm

    Sorry, 1 can of tomatoes not 1/2 can☺️

    Reply
  5. Heidi says

    May 7, 2022 at 7:21 pm

    Nagi,you’ve done it again! Did not think this would turn out so damn yum! Think nachos, soft tacos rolled into one, well lasagne! My casserole dish was smaller so used half a tin of tomatoes, half veg stock cube. It was a little ‘wet’ still. Just wondering if a sprinkle of dried red lentils in the layers would soak some of the excess. Minor issue really cos it was amazing!😍

    Reply
  6. Andrea Figman says

    May 3, 2022 at 7:55 am

    This is my very first Mexican lasagna! It has just come out of the over and looks great. Can I leave in the refrigerator until Thursday when I plan to serve it? How long would you reheat it for? Many thanks.

    Reply
    • Nagi says

      May 3, 2022 at 10:18 pm

      It should be fine until Thursday if it’s tightly wrapped in clingfilm. To reheat, remove plastic, cover with foil and place in a 180C oven until warm and bubbling or heat individual slices in the microwave! N x

      Reply
  7. Liz says

    April 4, 2022 at 7:04 pm

    5 stars
    Great recipe thank you! We loved it and will make it again. Easy and uses things I already had. Vego daughter impressed too. Thanks!

    Reply
    • Nagi says

      April 4, 2022 at 8:21 pm

      Woo hoo I am glad you liked it Liz!! N x

      Reply
  8. Sam says

    November 8, 2021 at 11:58 pm

    I’m planning to make this tonight and am standing in the shop buying the ingredients! No frozen corn!! Do I change the cooking time if I use a can of corn instead?

    Reply
    • Nagi says

      November 10, 2021 at 4:45 pm

      No – the cooking time will be the same. N x

      Reply
  9. Nate' Limardo says

    October 26, 2021 at 3:46 am

    can you use premade lasagna noodles?

    Reply
    • Nagi says

      October 26, 2021 at 10:28 am

      Yes you could Nate! N x

      Reply
  10. Narelle G says

    July 14, 2021 at 8:36 pm

    What a winner! We’re trying to eat less meat and this was so tasty and vegie-packed! The only changes i made was to double the red pepper and red onion in the vegies, and to season them as I cooked. The enchilada sauce was sublime! Thank you, Nagi!

    Reply
  11. Marianne H. says

    June 7, 2021 at 1:42 am

    I like this and have made several times but still not sure about the order after the 2. filling. is it sauce, cheese, tortilla, sauce and cheese.
    please confirm anyone

    Reply
    • Narelle G says

      July 14, 2021 at 8:39 pm

      Exactly!

      Reply
  12. Angela says

    April 29, 2021 at 9:15 pm

    5 stars
    Has anyone tried making this in a round springform pan and serving it in wedges? I’m wondering if I let it rest if it will hold together when the pan is removed?

    Reply
    • Narelle G says

      July 14, 2021 at 8:37 pm

      Exactly!

      Reply
    • Narelle G says

      July 14, 2021 at 8:41 pm

      Yes I think it would (hold together). Mine sliced beautifully; better than my traditional lasagne.
      Give it 10mins to rest though just to be safe.

      Reply
  13. Carina says

    April 15, 2021 at 7:22 am

    5 stars
    Loved the recipe as usual, even my meat loving boys! Just one comment. How did you end up with 5 cups of enchilada sauce? It’s only 28 oz of tomatoes with some spices added and here in Canada that’s 3 1/2 cups (8 oz to a cup). I used it all and it was terrific!

    Reply
  14. Julie says

    January 12, 2021 at 11:34 pm

    5 stars
    Nagi, you and your chubby hands have NAILEDIT once again. I have a teenager who has recently turned vegatarian much to my complete horror. I love meat, pork belly for dayyyyyyyz, but I need to try get onboard and learn the ways of non meat cooking. THIS DISH WAS THE BOMB!!!! All your dishes are the bomb!!!! Thankyou Thankyou Thankyou!!!! Tomorrow I attempt your falafel!

    Reply
  15. Joan says

    October 14, 2020 at 11:34 am

    Didn’t have cilantro so subbed parsley and basil. Used only 1 cup of cotija cheese to make more “veganish.” It was to die for. Thank you for that amazing enchilada sauce recipe. Will definitely use in other recipes.

    Reply
    • Nagi says

      October 14, 2020 at 6:07 pm

      That’s great to hear Joan!! N x

      Reply
  16. Caroline says

    September 28, 2020 at 3:28 am

    5 stars
    Make this recipe tonight. There is no left over!!! Thank you, it was delicious!

    Reply
  17. Virginia Reading says

    September 7, 2020 at 9:31 pm

    5 stars
    Another great recipe, thanks Nagi! Question: can leftovers be frozen?

    Reply
    • Nagi says

      September 8, 2020 at 12:41 pm

      Hi Virginia – yes 100%!! N x

      Reply
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