Easy Vegetarian Mexican Lasagna
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*This post was originally published on April 26, 2019, and updated on January 31, 2023.
An Easy Mexican Dinner Idea
When I meal plan, I typically have theme nights based on type of food (Italian, Mexican, Asian, Soup, Leftovers, American, etc.). Mexican food always makes its way to our tables each week, sometimes more than once, since we love it so much! Some of our favorites are Baked Black Bean and Cheese Taquitos and Lentil Walnut Meat Grilled Burritos!
Since I’m a very busy mama, I need recipes that are quick and easy to make, yet I want them to be nutritious for my family. This Vegetarian Mexican Lasagna is just that! It’s healthy, very easy to assemble, quick to make, and is customizable to meet your family’s needs.
What is Mexican Lasagna?
Mexican Lasagna is a fusion of Italian Lasagna and Mexican Enchiladas that I thought of years ago when I saw someone make quesadillas in lasagna form – a stack of tortillas with cheese inside of them.
Here, we layer tortillas instead of noodles, use a Pico de Gallo Yogurt Sauce instead of tomato sauce, and fill the layers with black beans, spinach, bell pepper, and cheese. It’s a truly delicious meal that you can customize for your family!
Mexican Lasagna Ingredients
Flour tortillas (or tortillas of choice)
Black beans
Mexican-style blend shredded cheese
Spinach
Red bell pepper
White onion
Pico de Gallo Yogurt Sauce
Plain yogurt
Pico de gallo
Lemon
Tomato sauce
Green chiles
Cumin
Garlic powder
Salt
How to Make Vegetarian Mexican Lasagna
STEP 1 – Prep the Pico de Gallo Sauce
In a small bowl, make the sauce by mixing together the yogurt, lemon juice, pico de gallo, tomato sauce, green chilis, and spices.
STEP 2 – Assemble Mexican Lasagna
Place two tortillas in a prepared baking dish, so that it is covering most of the bottom of the dish. You can use more tortillas here if you’d like. Spread some of the sauce on top of the tortillas so that the sauce forms a layer over the tortillas. You can be generous! Sprinkle a third of the onions, black beans, spinach, red bell pepper, and cheese on top. Add two more tortillas on top of the veggies, beans, and cheese. Repeat process with remaining sauce, filling, and tortillas. Top with a sprinkle of cheese.
STEP 3 – Bake
Cook in the oven for 15 minutes or until the cheese is bubbling or golden brown.
How to Store
Fridge: Store in the fridge in an air-tight container for up to 3 days.
Freezer: You can assemble the lasagna, wrap it tightly in plastic wrap, and freeze it uncooked. It should keep for up to 2 months. Take it out of the freezer the night before you want to use it and let it thaw in the refrigerator. Bake it as normal. Just note that the yogurt may have a different texture after freezing.
Vegetarian Mexican Lasagna FAQ
Can I use gluten-free tortillas?
Yes! You can replace the flour tortillas with gluten-free tortillas. Depending on the type of gluten-free tortillas you get, they may be a bit more flimsy when you’re serving the lasagna. You may want to use a wide-brimmed spatula to help make sure it doesn’t break when serving.
Can I make this recipe vegan?
Yes, you can! You’d need to replace the cheese with a vegan shredded cheese and the yogurt with a vegan yogurt. Note that the texture and timing of baking may vary depending on the brand of vegan cheese and yogurt you use.
More Mexican-Inspired Dinner Recipes!
Baked Black Bean and Cheese Taquitos
Vegetarian Baked Breakfast Tacos
You can find more exclusive Mexican-inspired dinner recipes in my ebook, 30-Minute Healthy Vegetarian Family Dinners: Your Complete 28-Day Meal Plan
If you tried this Easy Vegetarian Mexican Lasagna recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Easy Vegetarian Mexican Lasagna
Ingredients
- 6 small flour tortillas , (or tortillas of choice)
- 1 (15.5-ounce) can black beans , drained and rinsed
- 1 ½ cups mexican style blend shredded cheese
- 2 cups spinach , diced finely
- ¾ cup red bell pepper , diced (about ½ of a red bell pepper)
- ¼ cup white onion, diced
Pico de Gallo Yogurt Sauce
- ½ cup plain yogurt
- ½ cup pico de gallo
- 1/2 lemon , juiced
- ¼ cup tomato sauce
- 1 (4-ounce) can green chiles
- ½ teaspoon cumin
- 1/2 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 425 degrees and spay an 8×11 inch baking dish with vegetable oil spray. You can use a smaller baking dish if you want the lasagna to fill the dish up more.
- In a small bowl, make the sauce by mixing together the yogurt, lemon juice, pico de gallo, tomato sauce, green chilis, and spices.
- Place two tortillas in the baking dish, so that it is covering most of the bottom of the dish.
- Spread some of the sauce on top of the tortillas so that the sauce forms a layer over the tortillas. You can be generous!
- Sprinkle a third of the onions, black beans, spinach, red bell pepper, and cheese on top.
- Add two more tortillas on top of the veggies, beans, and cheese.
- Repeat Steps 4, 5, and 6.
- Top with cheese, and any remaining sauce and veggies, and cook in the oven for 15 minutes or until the cheese is bubbling or golden brown.