Easy Vegetarian Mexican Lasagna Recipe

Name: Easy Vegetarian Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup sour cream (regular or low-fat); 1 cup shredded monterey jack cheese, divided (regular or low-fat); 1 cup shredded cheddar cheese, divided (regular or low-fat); 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 1 cup black beans; 1/2 cup textured vegetable protein; 1 cup frozen corn; 2 tablespoons chopped fresh cilantro leaves (2 tsp dried); 1 teaspoon taco seasoning; 8 (6 inch) corn tortillas, cut into 6 wedges

Servings: persons

cooking spray
1 cup sour cream (regular or low-fat)
1 cup shredded monterey jack cheese, divided (regular or low-fat)
1 cup shredded cheddar cheese, divided (regular or low-fat)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup black beans
1/2 cup textured vegetable protein
1 cup frozen corn
2 tablespoons chopped fresh cilantro leaves (2 tsp dried)
1 teaspoon taco seasoning
8 (6 inch) corn tortillas, cut into 6 wedges

1
Preheat oven to 350 degrees F.
2
Coat an 11 by 7-inch baking pan with cooking spray.
3
In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
4
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
5
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
6
To reheat, bake in a preheated 375 degree F oven for 15 minutes.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 1 cup sour cream (regular or low-fat), 1 cup shredded monterey jack cheese, divided (regular or low-fat), 1 cup shredded cheddar cheese, divided (regular or low-fat), and more.

Yes, Easy Vegetarian Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Vegetarian Mexican Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions