Veggie Mexican Lasagna (Print Version)
# Ingredients:
→ Black Bean Filling
01 -
2 tablespoons oil
02 -
1/2 cup shallots or onions, diced
03 -
2 teaspoons garlic, minced
04 -
1/2 cup zucchini, diced
05 -
1/2 cup yellow squash, diced
06 -
1 cup black beans or kidney beans
07 -
2/3 cup mixed bell peppers, diced
08 -
1/2 cup corn
09 -
1 1/2 tablespoons tomato paste
10 -
2 teaspoons taco seasoning
11 -
1/2 teaspoon garam masala
12 -
1 teaspoon red chili powder
13 -
1/2 teaspoon oregano
14 -
1/2 teaspoon Italian seasoning
15 -
Salt to taste
16 -
2 teaspoons hot sauce
17 -
2 tablespoons water
18 -
2 tablespoons cilantro, finely chopped
→ Bechamel Sauce
19 -
2 tablespoons butter
20 -
1 tablespoon oil
21 -
3 1/2 tablespoons all-purpose flour
22 -
2 1/2 cups milk
23 -
1/4 cup spinach, chopped and squeezed
24 -
1/2 teaspoon salt
25 -
2 teaspoons sugar
26 -
1/2 teaspoon black pepper
27 -
1/2 teaspoon garlic powder
28 -
2 tablespoons mixed shredded cheese
→ Assembly
29 -
8 lasagna sheets, cooked al dente
30 -
2 1/2 - 3 cups marinara sauce
31 -
1 cup mixed cheese (mozzarella and gruyère)
# Instructions:
01 -
Sauté vegetables in oil, add beans and mash lightly. Add seasonings, tomato paste, and remaining vegetables. Finish with hot sauce, water and cilantro.
02 -
Make roux with butter, oil, and flour. Gradually whisk in milk. Add spinach, seasonings, and cheese until melted.
03 -
Start with marinara, then layer lasagna sheets, bechamel, cheese, bean filling, and more cheese. Repeat layers.
04 -
Cover with foil and bake at 375°F for 20 minutes covered, 10 minutes uncovered. Optional broil for crispy top.
# Notes:
01 -
Can customize vegetables in filling
02 -
Can broil for extra crispy top
03 -
Make sure spinach is well squeezed