CookPal AI
Vegetarian Mexican Lasagna

Vegetarian Mexican Lasagna

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Preparation

    • Cooking spray

  • Vegetables

    • 🧅 1 cup diced sweet onion
    • 2 jalapeno peppers, seeded and diced
    • 1 red bell pepper, diced
    • 🧄 4 cloves garlic, minced
    • 🌽 1 (15.25 ounce) can whole kernel corn, drained
    • 1 (10-ounce) package frozen chopped spinach, thawed and drained

  • Canned Goods

    • 1 (16-ounce) jar salsa
    • 1 (15.5-ounce) can black beans, rinsed and drained
    • 1 cup enchilada sauce

  • Spices

    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground black pepper

  • Cheese / Dairy

    • 3 cups shredded pepper Jack cheese, divided
    • 2 cups ricotta cheese
    • 🥚 1 egg, beaten

  • Grains

    • 18 corn tortillas

STEPS

1

Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.

2

Heat olive oil in a large skillet over medium heat. Cook onion, jalapenos, bell pepper, and garlic until translucent, 5–7 minutes. Add salsa, black beans, corn, chili powder, and cumin; simmer for 5 minutes.

3

Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.

4

Place 6 tortillas at the bottom of the prepared dish. Layer with half the vegetable mixture and half the cheese-spinach mixture. Repeat with another layer of tortillas and fillings, then top with remaining tortillas, enchilada sauce, and pepper Jack cheese.

5

Bake in the oven until cheese is melted and bubbly, 45 minutes to 1 hour.

NUTRIENTS

Per 1 serving

🔥

411

Calories

  • 19
    Protein
  • 40
    Carbs
  • 21
    Fats

💡 You can customize the flavor by choosing spicier salsa or adding extra jalapenos.Make ahead: Prepare the lasagna and refrigerate overnight, then bake when ready.For a gluten-free version, ensure the corn tortillas and enchilada sauce are labeled gluten-free.