Tex-Mex Lasagna

Tex-Mex Lasagna
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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.

Tex-Mex Lasagna

Tex-Mex Lasagna

This recipe is full of zesty, earthy tex-mex flavors and is convenienelty meat free! I love having a tray of this tex-mex lasagna my freezer for lazy days, when I want a hearty meal but don't want to be in the kitchen.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6


  • Oven
  • 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.


Oven Ready Lasagna. The concept is amazing, but you have to keep in mind that they absorb the sauce as they cook and expand. That is why I add water to the sauce. You may notice in the pictures above that the dish is much larger than the noodles. It’s because they expand. Leave at least an inch around the noodles for them to expand. (my dish was very large, just one inch is enough for the lasagna sheets.) 
The sauce. If you can’t find smooth salsa, just blend it to make it smooth. If you don’t have marinara you can always use tomato sauce or tomato puree. Adjust the seasoning accordingly. 
Make it cheesy. I find that 4 cups of cheese is good for me, but if you like an extra cheesy lasagna feel free to add a little more between the layers. 
Make it spicy. If I want this to be spicy I just add some chopped jalapeño to the veggies. You can also just use a spicy salsa. 
If it gets too dry. Sometimes the variation in ingredients available in different countries and oven temperatures can change the end result. If you find that your lasagna is dry after the first covered bake, add a little boiling water to the edges of the lasagna and bake covered for 10 more minutes outlet the steam soften everything up. 
Keyword Mexican Lasagna, Tex-Mex Lasagna, Vegetarian

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!

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