adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Mexican Lasagna
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vegetarian Mexican lasagna with layers of corn tortillas, zesty ingredients, and creamy ricotta-spinach filling.
Ingredients:
  • cooking spray
  • 2 tablespoons olive oil
  • 1 cup diced sweet onion
  • 2 jalapeno peppers, seeded and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (16 ounce) jar salsa
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 cups shredded pepper Jack cheese, divided
  • 2 cups ricotta cheese
  • 1 egg, beaten
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 18 corn tortillas
  • 1 cup enchilada sauce
Instructions:
  • Preheat your oven to 350°F (175°C) and generously spray a 9x13-inch baking dish with cooking spray.
  • In a large skillet over medium heat, sauté onion, jalapenos, bell pepper, and garlic in olive oil until onion is translucent, about 5-7 minutes. Lower heat, stir in salsa, black beans, corn, chili powder, and cumin. Simmer for 5 minutes.
  • Mix together 2 cups of pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  • Layer half of the vegetable mixture over 6 corn tortillas in the baking dish, followed by half of the cheese and spinach mixture. Repeat with another layer of 6 tortillas, remaining vegetables, and remaining cheese mixture. Top with the remaining tortillas, then spread enchilada sauce and sprinkle remaining pepper Jack cheese over the top before baking.
  • Bake until the cheese is golden and bubbling, around 45 minutes to 1 hour in the preheated oven.

Similar Recipes