This cheesy Vegetarian Mexican Lasagna recipe makes the perfect Meatless Monday family dinner! Loaded with fresh vegetables, a homemade enchilada-style sauce and plenty of melty cheese, it’s a comforting, family-friendly casserole everyone will enjoy.
Family dinners are kind of my thing, and this Vegetarian Mexican Lasagna is one of my favorites for Meatless Monday. The casserole layers tortillas, a flavorful vegetable filling, black beans and a boosted enchilada-style sauce, finished with plenty of shredded cheese. It’s simple to make, easy to portion and works well with toppings like salsa, sour cream, avocado or guacamole for added freshness and texture.
Make-ahead friendly: This veggie taco lasagna can be assembled in advance and refrigerated for a day or frozen for long-term meal prep. That makes it a great option for busy evenings or when you want to ready a comforting dinner without last-minute prep.
Ingredient Notes
Tortillas: I use 8-inch flour tortillas (fajita size). You can use larger or smaller tortillas—just adjust the count to fit your dish. Corn tortillas can be used instead if you prefer.
Shredded cheese: A store-bought Mexican blend works perfectly, or combine mozzarella, cheddar and pepper jack for extra melt and flavor.
Beans: Black beans are my go-to here because they pair nicely with the other flavors, but pinto beans are an equally good option.
Veggies: Red bell pepper adds sweetness and color, but any bell pepper will work. I recommend white button or cremini mushrooms for a neutral, kid-friendly texture. Use your favorite mix of vegetables for a customized casserole.
Why You’ll LOVE It
Veg forward: plenty of vegetables but still a hit with kids
Great leftovers: This taco lasagna is even better the next day
Perfect for Meatless Monday dinners
Instructions
Making the Sauce
Combine all sauce ingredients in a blender or food processor and blend on medium-high until smooth. The blended sauce is richer and more layered than using canned sauce straight from the jar. If you prefer a milder flavor, reduce the chipotle or cayenne.
Veggie Prep
Finely dice the red onion, mushrooms and bell pepper. Even rough chopping is fine since the vegetables will soften during sautéing and baking. Heat a tablespoon of olive oil in a large skillet over medium heat, add the prepared vegetables and cook about 5 minutes until softened. Stir in minced garlic, salt, pepper and paprika, cook one more minute, then remove from heat.
Ingredient Prep
While the vegetables cook, drain and rinse canned black beans in a strainer. If using canned corn, drain it as well; frozen corn can be used straight from the bag and does not require rinsing.
Layering the Lasagna
Once your sauce, vegetables and beans are ready, assemble the lasagna in a 9×13-inch baking dish. Spread a thin layer of sauce over the bottom to prevent sticking. Lay three tortillas over the sauce, tearing one in half if necessary to fit.
Top the tortillas with half the cooked veggies, half the black beans and half the corn. Pour about one cup of enchilada sauce over the filling and sprinkle with one cup of shredded cheese.
Repeat to form a second layer: tortillas, remaining veggies, beans and corn, another cup of sauce and one cup of cheese. Finish with a top layer of tortillas, cover with remaining sauce and sprinkle the rest of the cheese across the top for a golden, melty finish.
Baking
Bake the lasagna at 350°F (175°C) for 20–30 minutes until the cheese is melted and the sauce is bubbling. Let the dish rest a few minutes before slicing. Serve warm with optional toppings to taste.
Leftover Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat portions in the oven or microwave until warmed through.
FAQS
Yes. Once fully cooled, the assembled or cooked lasagna freezes well for up to 3 months. Slice into portions before freezing for easy reheating. Thaw in the refrigerator overnight before warming in the oven or microwave.
Peppers, corn, mushrooms and onion are excellent choices. You can also add zucchini, tomatoes, eggplant, cauliflower or broccoli depending on preference and what you have on hand.
Yes. If you want a non-vegetarian version, add cooked taco meat, shredded chicken, pork carnitas or carne asada. Cook meat thoroughly before layering it into the lasagna.
Absolutely. Assemble the casserole, cover and refrigerate up to 12 hours before baking. Allow it to come closer to room temperature before baking for best results.
Pro Tips
Sauce it up: Don’t skimp on sauce. A generous amount on every layer keeps tortillas tender and helps the lasagna slice cleanly. The sauce acts like a glue with the cheese and fillings.
Boost the sauce: Blending canned enchilada sauce with chipotles, cilantro and garlic gives it extra depth. It takes a few minutes but results in a noticeably more flavorful bake.
Serving Suggestions
This lasagna is delicious on its own, but fresh toppers elevate it. Try diced avocado or guacamole, chopped cilantro, a squeeze of lime, sour cream, your favorite salsa or a few dashes of hot sauce for added brightness. These small accents balance the rich, cheesy layers.
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Vegetarian Crockpot Lasagna Recipe
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Healthy Crockpot Vegetarian Chili Recipe
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Vegetarian Enchiladas with Roasted Cauliflower
Thanks for stopping by! If you make this recipe, please leave a comment below and share how you topped it or any changes you tried.
Happy Eating!
Vegetarian Mexican Lasagna Recipe
Caitlyn Erhardt
Ingredients
For the Sauce
- 2 (10 oz) cans red enchilada sauce
- 3 chipotle peppers in adobo
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro
- 1/4 teaspoon cayenne (optional)
Veggie Filling
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1 bell pepper, chopped
- 1 cup crimini mushrooms, chopped
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
Mexican Lasagna
- 1 (14 oz) can black beans, rinsed and drained
- 2 cups frozen corn
- 2 cups Mexican shredded cheese
- 1 cup mozzarella cheese
- 9 fajita-sized flour tortillas
Optional Toppers
- Diced avocado
- Salsa
- Sour cream
- Guacamole
- Fresh cilantro
- Hot sauce
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Combine all sauce ingredients in a blender or food processor and blend until smooth. Set aside.
- In a sauté pan, heat olive oil, add diced onion, mushrooms and bell pepper. Cook on medium-high about 5 minutes until soft. Stir in minced garlic, salt, pepper and paprika, cook 1 minute more and remove from heat.
- Spread a thin layer of enchilada sauce across the bottom of the baking dish. Add three tortillas (tear one if needed to fit). Top with half the cooked vegetables, half the corn and half the black beans. Spoon about 1/2 cup sauce over the filling, then sprinkle 1 cup shredded cheese.
- Repeat the layer: tortillas, remaining vegetables, corn and beans, 1/2 cup sauce and 1 cup cheese. Finish with the remaining tortillas, cover with remaining sauce and top with the remaining shredded cheese.
- Bake on the center rack for 20–25 minutes until the cheese melts and the sauce bubbles. Let rest several minutes, then slice and serve warm with desired toppings.
Notes
Leftover storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
Freezer option: Cooked lasagna freezes well up to 3 months. Slice into portions and store in sealed bags or containers. Thaw overnight in the refrigerator before reheating.