I love Tex-Mex flavors in everything
I love the zesty flavors in Tex-Mex food. This Tex-Mex Lasagna is basically the flavors of my Veggie Enchiladas but in lasagna form. This is a great vegetarian option, and the I add a crunchy surprise in every layer that adds such amazing depth of flavor, you may just throw out the classic lasagna and switch to this one permanently. I love serving this with a dollop of sour cream, no sides needed. This is full of beans and vegetables, so you don’t really need a salad on the side, but I sometimes serve with with extra chips and salsa.
Why make this Tex-Mex Lasagna vegetarian?
This Tex-Mex lasagna is so hearty, it doesn’t really need any meat. If you’re looking for a meat option, try this taco lasagna. The beans and vegetables carry this lasagna beautifully, and the crushed tortilla chips add so much flavor. You won’t miss the meat, promise. I love adding g a combination of black beans, bell peppers and corn, but you can add many other vegetable combinations according to your liking. I have a few variations mentioned in the recipe notes.
How to save some prep time
I love a homemade salsa, but I think you can find great ones in the market. I also think that oven-ready lasagna sheets are God sent. Can you believe we actually used to boil our lasagna sheet before layering? This recipe requires a few ingredients but not much prep, which is why I love it. It doesn’t take long to layer up. The real test is waiting for this lasagna to bake so you can devour it.
- 9×13 baking dish
- 1 box oven ready lasagna sheets
- 1 24oz jar of marinara
- 1.5 cups smooth salsa
- 1.5 cup water
- 1 tbsp taco seasoning
- 1 can black beans drained
- 1 can corn drained
- 1 green bell pepper finely diced
- 1 cup tortilla chips crushed
- 4 cups Mexican blend cheese shredded
- 1/2 cup green onions sliced
- tortilla chips for garnish
- sour cream to serve
- Preheat your oven to 380 F.
- In a large bowl mix together the marinara, salsa, water and taco seasoning. In a medium bowl add the beans, bell pepper corn and tortilla chips and mix.
- Add just enough sauce to cover the bottom of your baking dish with a thin layer, then spread a layer of lasagna sheets. Add 1/4 of the remaining sauce. Spread over 1/3 of the vegetable mix. Top with 1/4 of these cheese.
- Continue to build your layers in this order. Lasagna sheets, sauce, veggie mix then cheese, until you're left with the top. I get 4 layers of lasagna sheets in my dish, with 3 layers of the fillings. For the top I just add the remaining sauce, cheese and the green onions. The sauce is runny because the noodles absorb the sauce as they expand.
- Cover with foil and bake for 30 minutes. Then remove the foil and bake for another 25 minutes, until the cheese is golden brown and the edges atre bubbling. Check to see if the noodles are cooked through. Let the lasagna sit covered in foil for 10 minutes before serving. Serve with a dollop of sour cream and some crushed tortilla chips.
Have you tried this Tex-Mex Lasagna?
I love hearing your feedback! If you tried this lasagna I’d love to hear how it turned out in the comments below!Add to favorites