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Veggie Mexican Lasagna

This Veggie Mexican Lasagna is a delightful layering of healthy vegetables, black beans, and a creamy béchamel sauce, making it a perfect dish for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Black Bean Filling
  • 2 tbsp oil I love using olive oil for a touch of Mediterranean flavor.
  • 1/2 cup shallots (or onions), diced A gentle sweetness and aromatic base to kick off your dish!
  • 2 tsp garlic, minced A must for that fragrant deliciousness we all crave.
  • 1/2 cup zucchini, diced Adds moisture and a lovely green crunch.
  • 1/2 cup yellow squash, diced Brings in a bit of sunshine with its vibrant color.
  • 1 cup black beans (or use kidney beans), boiled or canned Plant-based protein that fills you up beautifully!
  • 2/3 cup mixed color bell peppers, diced For that gorgeous color and sweet, crisp bites.
  • 1/2 cup corn, boiled or frozen Sweet bursts of yummy goodness!
  • 1 1/2 tbsp tomato paste Intense tomato flavor that deepens the dish.
  • 2 tsp taco seasoning Bringing the fiesta right into your kitchen!
  • 1/2 tsp garam masala A hint of warmth from the spices—trust me, it’s a game changer.
  • 1 tsp red chili powder Adjust to your spice preference; it adds a delightful kick!
  • 1/2 tsp oregano A classic herb that complements all the flavors.
  • 1/2 tsp Italian seasoning For a touch of familiarity in every bite.
  • Salt, to taste Always taste as you go!
  • 2 tsp hot sauce Optional, for those who love an extra zing!
  • 2 tbsp water Just a splash to keep things nice and moist as we cook.
  • 2 tbsp cilantro with tender stems, finely chopped Because a bit of freshness is always a good idea!
For the Béchamel Sauce
  • 2 tbsp butter For making a fabulous béchamel sauce!
  • 1 tbsp oil A little extra flavoring never hurt anyone.
  • 3 1/2 tbsp all-purpose flour For thickening our rich sauce.
  • 2 1/2 cups milk Creaminess level: 100!
  • 1/4 cup spinach, chopped and tightly squeezed Adding a boost of nutrients and vibrant color.
  • 1/2 tsp salt Adjust to your taste!
  • 2 tsp sugar To balance out the flavors; it works wonders!
  • 1/2 tsp black pepper Because we like a little kick!
  • 1/2 tsp garlic powder Double the garlic? Yes, please!
  • 2 tbsp shredded cheese I used a mix of mozzarella and parmesan for that melty goodness.
For Assembly
  • 8 sheets lasagna sheets, boiled Make sure they’re al dente, not mushy!
  • 2 1/2 - 3 cups marinara sauce Store-bought saves time, but trust your taste buds!
  • 1 cup cheese Used a mix of mozzarella and gruyère for a rich topping.
  • Green onions, finely chopped Adds a fresh crunch!
  • Mixed fresh herbs For a colorful finish—use what you love!

Method
 

Black Bean Filling
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced shallots and let them soften and become translucent, about 4 minutes.
  2. Toss in the garlic and stir for another minute.
  3. Stir in the zucchini, yellow squash, bell peppers, and corn. Cook for about 5-7 minutes, until they soften just a touch.
  4. Mix in the black beans, tomato paste, taco seasoning, garam masala, red chili powder, oregano, Italian seasoning, and a pinch of salt. Add a splash of water to keep it moist. Cook for another 3-4 minutes, then stir in the cilantro. Set it aside to cool a bit.
Béchamel Sauce
  1. In a saucepan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
  2. Sprinkle in the flour and whisk continuously for about 2 minutes.
  3. Gradually whisk in the milk until the mixture is smooth and begins to thicken.
  4. Stir in salt, sugar, black pepper, garlic powder, and the shredded cheese until melted and creamy.
Assembly
  1. In a baking dish, spread about ½ cup of marinara sauce at the bottom. Place 2-3 lasagna sheets over it.
  2. Add half of the black bean filling, followed by a layer of béchamel sauce. Add another layer of marinara, followed by more lasagna sheets.
  3. Repeat the layers again until you finish the fillings.
  4. For the final layer, cover with the remaining marinara and top generously with the mixed cheese. Sprinkle with green onions and fresh herbs.
  5. Preheat your oven to 375°F (190°C) and bake for about 30-35 minutes, or until bubbly and golden brown. Let it cool slightly before serving.

Notes

Taste as you go, don't skimp on fillings, prep ahead for quick assembly, and let it cool before slicing. You can also spice it up or swap in seasonal veggies as desired.