VEGETARIAN MEXICAN LASAGNA

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Vegetarian Mexican Lasagna image

This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.

Provided by EmJoMay

Categories     One Dish Meal

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1 medium onion, chopped (1 cup)
1 medium green bell pepper, coarsely chopped (about 1 1/4 cups)
1 -2 garlic clove, minced
1 -2 tablespoon chili powder
1 teaspoon ground cumin
1 dash cayenne pepper (or more, if preferred)
15 1/2 ounces pinto beans or 15 1/2 ounces kidney beans, rinsed and drained
1 cup corn kernel (frozen, fresh, or canned)
1 cup tomato sauce
nonstick cooking spray
8 small corn tortillas
1 1/4 cups nonfat cottage cheese or 1 1/4 cups low fat cottage cheese
1/2-1 cup shredded cheddar cheese (it calls for cheddar, but I like the fiesta blend)

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
  • Stir in the spices and cook one more minute.
  • Stir in beans, corn, and tomato sauce. Remove from heat.
  • Spray 2-quart casserole dish with nonstick cooking spray.
  • Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
  • Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).

Prabesanka
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This lasagna was a great way to use up leftover taco meat.


Mamus Kingsley
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I would recommend this lasagna to anyone who loves Mexican food.


Yvonne Johnson
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This lasagna was easy to make and delicious. I will definitely be making it again.


Camila Barrios
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Loved it!


Mark Kedamwana
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This was the best lasagna I've ever had! The flavors were amazing, and the lasagna was cooked perfectly.


Oluwadarasimi Adimula
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This lasagna was a little bit too spicy for me, but my husband loved it. I will try making it again with less enchilada sauce next time.


awais 142
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I'm not a big fan of lasagna, but this one was really good. The flavors were well-balanced, and the lasagna was not too heavy.


Marc Stevenson
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This lasagna was easy to make and turned out great. I used ground turkey instead of beef, and it was still delicious.


Afra nur
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I love the combination of flavors in this lasagna. The beef, corn, and beans are a perfect combination, and the enchilada sauce adds a nice touch of spice.


Alisher Wafadar
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This Mexican lasagna was a hit with my family! The flavors were incredible, and the lasagna was cheesy and gooey. I will definitely be making this again.


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