Meatless Mexican Lasagna
A hearty meatless Mexican lasagna layered with cheeses, beans, and spicy green chilies, perfect for comforting family dinners or vegetarian gatherings.
Ingredients
Instructions
- Spray a pan with nonstick cooking spray.
- Mix together Ricotta cheese, cottage cheese, and chopped green chilies; set aside.
- Cook lasagna noodles and rinse under cold water.
- Drain and cut the noodles to fit the pan.
- Mix pinto beans with spaghetti sauce.
- Spread a little sauce on the bottom of the pan.
- Layer half the noodles, half the cheese mixture, half the sauce and bean mixture, and half the Monterey Jack cheese.
- Repeat the layers.
- Bake at 375°F (190°C) for 45 to 60 minutes, or until hot and bubbly.
- Alternatively, cook in a crock-pot on low for 6 to 8 hours.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream or Greek yogurt between the layers. If you prefer a spicier kick, add jalapeños to the bean mixture. You can also substitute black beans for pinto beans for a different flavor. Ensure the noodles are fully cooked for easier layering. This dish pairs well with fresh cilantro and lime for added freshness.
Serving Suggestions
Serve the Meatless Mexican Lasagna with a side of Mexican-Style Quiche for a hearty meal. A fresh garden salad topped with avocado and lime dressing complements the dish beautifully. For an added crunch, serve with tortilla chips or Phyllis' Spanish Rice on the side. This dish is perfect for casual gatherings and pairs nicely with a light beer or a fruity mocktail.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual portions, but be sure to cover them to avoid drying out. This lasagna can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Mexican Lasagna contains roughly 288 calories, with 18g protein, 18g carbohydrates, and 17g fat. It is an excellent source of protein (36% of the Daily Value), calcium (30% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it completely, cover it tightly with foil, and refrigerate. When ready to bake, you may need to add an extra 10-15 minutes to the cooking time if baking straight from the fridge.
What can I substitute for Ricotta cheese?
If you don't have Ricotta cheese, you can use blended cottage cheese for a similar texture. Alternatively, a mixture of cream cheese and sour cream can work well for a richer flavor. For vegan options, try using tofu blended with nutritional yeast and lemon juice.
Can I use different types of noodles?
Absolutely! While traditional lasagna noodles work best, you can use whole wheat or gluten-free lasagna noodles if preferred. You can also try zucchini or eggplant slices for a low-carb alternative, making sure to salt and drain them to remove excess moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).