Mexican Lasagna

This vegetarian Mexican lasagna is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it’s full of zesty flavor.

Vegetarian Mexican Lasagna | Mexican lasagna with lasagna noodles

How about some culinary fusion? In line with our Greek quesadillas and Mexican pizza, here’s a Mexican lasagna recipe that’s the perfect healthy dinner idea. It’s simple enough for a weeknight, but fancy enough for guests. Some good friends of ours served a version of it to us recently, which served as the inspiration for our own take! There are many versions of Mexican lasagna out there, some using tortillas; this version of Mexican lasagna is with lasagna noodles. Keep reading for our take on a vegetarian Mexican lasagna.

How to make Mexican lasagna

How to make Mexican lasagna with lasagna noodles? Making Mexican lasagna is very simple. It takes almost an hour to put together, but most of that is the baking time (35 minutes). And the process of creating the lasagna is very simple. Our biggest effort and time saver is using No Boil noodles, which eliminates the need to separately boil the noodles before assembling the lasagna. You can find No Boil noodles at most grocery stores; we’ve even found whole wheat No Boil noodles.

The filling for the layers in this Mexican lasagna is black beans, green onions, corn and cilantro. There’s also a tomato sauce layer, and then cheese topped with oregano, salt and hot sauce. When you are layering this vegetarian lasagna, make sure not to overstuff the layers! Overstuffed layers make for a mess when trying to eat the lasagna. So minimalism is best here!

What results of all this layering effort? This Mexican lasagna is an incredibly delicious, easy dinner idea that is perfect for serving to guests! It’s also easy to whip up in advance and pop in the oven when guests arrive.

How to make Mexican lasagna

How to freeze lasagna

This Mexican lasagna freezes incredibly well and is a great meal to have on hand for a quick weeknight meal. I recommend making two lasagnas at once — one for freezing and one for enjoying right away. That way the hour of prep wasn’t for nothing!

To freeze this Mexican lasagna, assemble and bake it as you normally would. Once it’s fully cooked, place it on the counter and let it cool to room temperature. Once completely cooled, cover it with two layers of plastic wrap and then a layer of aluminum foil. Label the top of the foil so you remember what kind of homemade lasagna it is, and then place it in the freezer. When you’re ready to enjoy the frozen lasagna, remove the plastic wrap and bake the Mexican lasagna at 350ºF with the foil on until the cheese on top starts to bubble (this will take 30+ minutes since the lasagna started out frozen).

Looking for more Mexican dinner recipes?

Outside of this Mexican lasagna recipe, here are a few of our favorite Mexican dinner recipes:

Looking for more vegetarian pasta recipes? 

This recipe is…

This Mexican lasagna is vegetarian.

Print

Mexican Lasagna


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

This vegetarian Mexican lasagna is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it’s full of zesty flavor.


Scale

Ingredients

  • 9 ounces “No Boil” whole wheat lasagna noodles
  • 15-ounce can black beans (1 1/2 cups cooked)
  • 1 1/2 cups frozen corn
  • 8 ounces shredded Monterrey Jack and cheddar blend cheese (Mexican blend)
  • 6 green onions
  • 1/2 cup fresh cilantro
  • 28-ounce can crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • Kosher salt
  • Hot sauce

Instructions

  1. Preheat oven to 400°F.
  2. Chop 6 green onions into thin slices, using both the white and green portions. Finely chop 1/2 cup cilantro, reserving some for the garnish. Drain and rinse the beans.
  3. In a 9 x 9 square baking dish, do the following: Spread a thin layer of tomatoes on the bottom of the pan.
  4. Place one layer of noodles on top of the tomatoes. On top of the noodles, sprinkle on a handful each of black beans, green onions, corn, and cilantro. Spread over carefully with another layer of tomatoes. Sprinkle on a layer of cheese, then sprinkle about 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and a few pinches kosher salt. Drizzle with a bit of hot sauce.
  5. Repeat Step 4 two more times.
  6. Add a layer of noodles to the very top of the lasagna. On the top layer of noodles, spread the last layer of tomatoes. Sprinkle with the remaining cheese.
  7. Cover with aluminum foil. Bake for 30 minutes, then uncover and bake 5 minutes more. Remove from oven and let stand for 5 to 10 minutes. Sprinkle with the remaining chopped cilantro and serve warm, with sour cream if desired.

  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican

Keywords: mexican lasagna

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

27 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 19, 2012 at 9:38 pm

    This sounds so yummy! Love this!

  • Reply
    Wendy
    February 19, 2012 at 9:45 pm

    It makes me smile to hear of your repeated tries in order to get a recipe right. I’m sure that those who develop recipes often have to make a few attempts, but they usually don’t mention it. Your experiences somehow make the prospect of experimentation and invention seem a little more approachable! Thanks, guys!

  • Reply
    Sonja
    February 19, 2012 at 9:52 pm

    Oh, I’m glad you said so! A few other people have mentioned they liked hearing about the process as well. We generally try to keep posts fairly short so as not to lose interest (I tend to be a chronic skimmer!), but I am glad to know people actually read the text too! Thanks for mentioning this :)

  • Reply
    Courtney Jones
    February 19, 2012 at 10:18 pm

    Yum! This sound incredibly tasty! :) I love how you layer the flavours while assembling the lasagna. When I make italian lasagna, it takes so much time, as I make sauce from scratch, dice the veggies etc etc etc. Takes a lot of time! But this sounds so delicious yet so simple. Love it! Thank you for sharing :)

  • Reply
    Emilia
    February 20, 2012 at 5:27 am

    I love your fusion recipes! All the ideas are such fun and the flavors seem exciting. Though I’m not usually a great lover of Mexican food, this lasagna looks spectacular. I’ll definitely have to try it soon!
    And good job on testing many variations, it’s interesting to hear what a process it takes to create a good lasagna :)

  • Reply
    erin
    February 20, 2012 at 8:34 am

    Yum! I’ve been thinking about making something similar for awhile but seeing your delicious lasagna thinks I’ll be making something sooner rather than later!

    Good luck deciding on what to make with the girls! What a phenomenal experience!

  • Reply
    Nikki @Pennies on a Platter
    February 20, 2012 at 10:09 am

    Looks amazing! Glad you shared your tips, too, so the first time I make this it will be perfection! ;) I love the thinner layers…

  • Reply
    City Share
    February 20, 2012 at 12:06 pm

    This sounds great. We recently made some no-noodle lasagna (because we are avoiding grains), and I think this would work well with zuchinni “noodles” too. Thanks for a new way to spice up a classic.

  • Reply
    RJ (Kids and Cast Iron)
    February 20, 2012 at 3:38 pm

    Lasagna can be so versatile. Many people are open to changing it up with pasta but for some reason tend to leave lasagna in the traditional form. Good job on changing it up. Totally agree… Minimal is best when filling the layers.

  • Reply
    Heidi @ Food Doodles
    February 20, 2012 at 4:26 pm

    I love this idea and it looks amazing! Thanks for writing out your tips! Very helpful, especially since I don’t make lasagna often and I know you must have done a ton of work to figure all of them out!

  • Reply
    Terri Sue
    February 20, 2012 at 5:23 pm

    i makw a mexican lasagne that is similar to yours only instead of noodles i use whole wheat tortillas. also instead of the tomatoes i use salsa, usually store bought unless i have some of my own home-canned on hand. i pep it up with a lot of cilantro like you do. i also use black beans and corn. goes together so fast.

  • Reply
    Katie
    February 21, 2012 at 4:26 pm

    This looks delicious! I’m a lasagna-freak, so I know I’d love a mexican spin on it!

  • Reply
    Russell at Chasing Delicious
    February 21, 2012 at 7:59 pm

    What an awesome combination of flavors! It looks scrumptious! My kind of dinner.

  • Reply
    Peoria Peruser
    February 29, 2012 at 5:55 pm

    I’d eat it, but then again I would most anything.

  • Reply
    Whitney
    March 21, 2012 at 10:19 am

    First off, I love your blog! I have recently started eating fewer animal products and rarely eating meat. I still love cheese and greek yogurt, so being a complete vegan is not in my future. Anyway, I’ve tried several of your recipes, and I love them every time. My first attempt at this one was a little, ugh, messy. Just a note for readers, when you say thin layer of tomotato sauce on the bottom, it means thin!! However, the flavors were wonderful together. With a little practice, I can actually serve this to guests! :)

    • Reply
      Sonja
      March 28, 2012 at 9:41 pm

      Thank you! We love cheese too :)

      Are there any other tips on the lasanga we could add to make it more helpful?

  • Reply
    Erin
    March 27, 2012 at 5:58 pm

    We made this last weekend, following the directions exactly, and everyone loved it! Later this week we’re trying the baked sweet potates with black beans and salsa from your blog. Thanks for the pretty pictures and delicious recipes.

    • Reply
      Sonja
      March 28, 2012 at 9:34 pm

      Wonderful – so glad you enjoyed it!

  • Reply
    Virginia
    April 1, 2012 at 8:07 am

    I just popped over from Annie’s Eats to thank you for creating this recipe and serving it to her and her family. I made it last night for dinner and it was amazing. Kudos to you for such a tasty recipe that not only tastes great, but also presents beautifully.

    • Reply
      Sonja
      April 7, 2012 at 9:51 am

      You’re welcome, and glad you enjoyed it! We can’t wait to make it again :)

  • Reply
    Amy
    June 1, 2012 at 9:34 pm

    This was DELICIOUS!! I doubled the recipe and used a 9 x 13 pan. It was so good! Thank you for the wonderful recipe!

  • Reply
    Alicia
    June 3, 2013 at 5:15 pm

    Just made this tonight with onions and oregano from our garden. I’m topping it with lettuce from the garden too. Hurrah for spring and summer!!!

    • Reply
      Sonja
      June 4, 2013 at 10:39 pm

      Wonderful – so fun! Yes, hurrah for the garden season!

  • Reply
    Sanda Jo Roberts
    October 27, 2013 at 11:45 am

    Oh, thank you so much for the work you put in perfecting the recipe so I don’t have to make the mistakes. I am so going to follow your site. I’m off to make this now.

  • Reply
    Laura
    January 3, 2014 at 11:37 pm

    In Mexico, they make this with corn tortillas as one version of enchiladas. Corn tortillas are also gluten free, and, I can tell you, would make this dish really, really good.

  • Reply
    Becky
    April 13, 2019 at 9:55 am

    If I make this ahead of time and keep in the fridge, do you think I would need to add baking time? Thanks, I’m planning to send it as a ready to bake meal to a friend.

    • Reply
      Sonja
      April 13, 2019 at 1:58 pm

      Great question! We have not refrigerated in advance and then baked: I would try the timing as listed, then check it and be prepared to cook a bit longer — since there’s nothing uncooked in it, all you have to do is get it to where it’s evenly heated through and the cheese is melted!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.