Best Easy Vegetarian Mexican Lasagna Recipes

MEATLESS MEXICAN LASAGNA

Meatless Mexican Lasagna image

Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chiles
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1-1/2 cups shredded Mexican cheese blend
6 tablespoons plain yogurt

Steps:

In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 291 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 781mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges

EASY VEGETARIAN MEXICAN LASAGNA

Easy Vegetarian Mexican Lasagna image

Make and share this Easy Vegetarian Mexican Lasagna recipe from Food.com.

Provided by Miss_Elaine

Categories One Dish Meal

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
1 cup sour cream (regular or low-fat)
1 cup shredded monterey jack cheese, divided (regular or low-fat)
1 cup shredded cheddar cheese, divided (regular or low-fat)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup black beans
1/2 cup textured vegetable protein
1 cup frozen corn
2 tablespoons chopped fresh cilantro leaves (2 tsp dried)
1 teaspoon taco seasoning
8 (6 inch) corn tortillas, cut into 6 wedges

Steps:

Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.

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