Made with lasagna noodles, this vegetarian Mexican Lasagna is a yummy take on the classic! Made with black beans, veggies, shredded cheese, taco seasoning, and tomato sauce, it’s a hearty dinner the entire family will like. Bonus: it’s easy to make and can be frozen for meal prep!
Mexican Lasagna with Black Beans
Sure, classic lasagna is delicious but can I tell you about it’s friend Mexican Lasagna!?
Some people use tortillas for their Mexican lasagna, but I keep it simple and use lasagna noodles! Once they’re cooked, layer them with up with black beans, tomatoes, peppers, tomato sauce and shredded cheese!
Easy to prepare, this flavorful dish is sure to impress and satisfy any crowd! I hope you try Mexican Lasagna for dinner soon!
Looking for meal prep? I often make this lasagna on a Sunday, to have ready for dinner later in the week. After you cook it, allow to cool and then store in the refrigerator, good for 3-4 days.
Mexican lasagna vs. Italian lasagna
This vegetarian lasagna is a hybrid between Mexican food and Italian. Classic Italian lasagna is made with very little or no vegetables and has layers of tomato sauce, noodles, and cheese.
This Mexican lasagna still has a hint of Italian flair as it’s made with mozzarella, ricotta, and red sauce. The main difference? It’s packed with vegetables, black beans, and taco seasoning! It tastes smoky and zesty while remaining just as comforting as the classic.
How to make Mexican Casserole:
Bring a large pot of water to a boil. Boil the noodles according to the package instructions and add the kale within the last 3 minutes.
Drain the noodles and add the kale back into the pot with the sauce, beans, vegetables, and seasonings.
Add some of the sauce mixture to the bottom of the baking dish . Start with a layer of lasagna noodles, then add the ricotta, vegetable sauce, and mozzarella on top. Continue until you run out.
Cover the dish with aluminum foil and bake. Remove the foil for the last 10 minutes to melt the cheese.
Let it sit for 10 minutes, then slice and enjoy!
Ingredient Help
- Don’t have lasagna noodles? Try layering this lasagna with flour tortillas in its place for a taco-inspired lasagna.
- Add a garnish – Serve each slice with guacamole, salsa, sour cream, fresh cilantro, or candied jalapenos on top!
- Want to add meat? You can add ground beef, ground turkey, or ground chicken into the mix.
- Instead of pasta sauce, use red or green enchilada sauce .
Storing Leftovers and Freezing
Storing leftovers: Cooked and cooled leftovers can be stored in the fridge for up to 4 days. Reheat in the oven at 350ºF until warmed through, or pop it in the microwave for a few minutes.
To freeze: Leave the lasagna unbaked before freezing. Wrap the high tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen at 375ºF for 45-60 minutes or until thawed and cooked through.
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Ingredients
- ▢ 9 lasagna noodles
- ▢ 3 cups kale stems removed, chopped
- ▢ 1 green bell pepper chopped
- ▢ 3 tomatoes chopped
- ▢ 1 small onion chopped
- ▢ 15 oz can black beans drained
- ▢ 32 oz jar pasta sauce
- ▢ 1.25 oz pack taco seasoning
- ▢ 15 oz container ricotta
- ▢ 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- Bring large salted pot of water to a boil. Cook lasagna according to instructions. When 3 minutes are left, add chopped up kale to the water. Drain noodles and kale. Add kale back into the pot.
- Add green pepper, tomatoes, onion, black beans, pasta sauce and taco seasoning into the pot with the kale, mixing to combine ingredients.
- Grab a 9×13 baking dish and add a few spoonfuls of veggie/sauce mixture on the bottom.
- Place 3 lasagna noodles down on top of the sauce. Spread 1/3 of your ricotta on top of the noodles. Add 1/3 of your veggie/sauce mixture on top. Add 1/3 of your Mozzarella cheese on top. Repeat 2 more times.
- Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and bake 10 more minutes.
- Let sit 10 minutes before serving. Enjoy!
Easy Vegetarian Mexican Lasagna with Black Bean
Ingredients
- 9 lasagna noodles
- 3 cups kale stems removed, chopped
- 1 green bell pepper chopped
- 3 tomatoes chopped
- 1 small onion chopped
- 15 oz can black beans drained
- 32 oz jar pasta sauce
- 1.25 oz pack taco seasoning
- 15 oz container ricotta
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- Bring large salted pot of water to a boil. Cook lasagna according to instructions. When 3 minutes are left, add chopped up kale to the water. Drain noodles and kale. Add kale back into the pot.
- Add green pepper, tomatoes, onion, black beans, pasta sauce and taco seasoning into the pot with the kale, mixing to combine ingredients.
- Grab a 9x13 baking dish and add a few spoonfuls of veggie/sauce mixture on the bottom.
- Place 3 lasagna noodles down on top of the sauce. Spread 1/3 of your ricotta on top of the noodles. Add 1/3 of your veggie/sauce mixture on top. Add 1/3 of your Mozzarella cheese on top. Repeat 2 more times.
- Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and bake 10 more minutes.
- Let sit 10 minutes before serving. Enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
