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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.

Eat plant based? Go to Favorite Vegan 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.

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Mexican Lasagna

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


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


  • 9 ounces “No Boil” whole wheat lasagna noodles
  • 15-ounce can black beans (1 ½ cups cooked)
  • 1 ½ cups frozen corn
  • 8 ounces shredded Monterrey Jack and cheddar blend cheese (Mexican blend)
  • 6 green onions
  • ½ cup fresh cilantro
  • 28-ounce can crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • Kosher salt
  • Hot sauce


  1. Preheat oven to 400°F.
  2. Chop 6 green onions into thin slices, using both the white and green portions. Finely chop ½ 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 ½ teaspoon oregano, ½ 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

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. 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!

  2. 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 :)

  3. 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 :)

  4. 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 :)

  5. 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!

  6. 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.

  7. 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.

  8. 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!

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