Ingredients

800 g / 28 oz crushed canned tomato

1 tbsp olive oil (for sauce)

1 clove garlic, whole peeled (for sauce)

1/2 red onion, chopped (for sauce)

1 cup fresh coriander / cilantro, lightly packed (for sauce)

1 tbsp cumin

1 tbsp oregano

1 tbsp paprika (any type)

1 tsp salt

1 tsp garlic powder

1 tsp cayenne pepper (optional)

1 tsp sugar (any)

2 tsp coriander powder

Black pepper to taste

1 tbsp olive oil (for filling)

1 garlic clove, minced (for filling)

1/2 red onion, finely chopped (for filling)

1 large red capsicum / bell pepper, chopped (~1 1/2 cups)

2 zucchinis, chopped (~1 1/2 cups)

425 g / 14 oz can black beans, drained and rinsed

1 1/2 cups frozen corn

6 large flour tortillas (approx 22 cm / 9″ wide, 2 needed per layer)

2 1/2 cups / 200 g grated melting cheese (low fat cheddar recommended)

Fresh coriander / cilantro leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Combine all enchilada sauce ingredients—crushed tomatoes, olive oil, whole garlic clove, chopped onion, fresh coriander, cumin, oregano, paprika, salt, garlic powder, cayenne (if using), sugar, coriander powder, and black pepper—in a blender. Blend until the onion is fully incorporated and the sauce is smooth, about 15 seconds on high speed.

Step 3: Heat olive oil in a large non-stick skillet over medium heat. Add minced garlic and finely chopped onion and cook for about 1 minute until fragrant. Add chopped capsicum and cook 1 more minute. Add chopped zucchini and cook for 3 minutes until lightly charred. Remove from heat.

Step 4: Spread a thin layer of enchilada sauce on the bottom of a casserole dish. Place one flour tortilla in the center, then tear another tortilla in half and arrange the halves on either side to cover the base evenly.

Step 5: Spread half of the sautéed vegetable mixture evenly over the tortillas. Scatter half of the black beans and half of the corn on top. Drizzle 1 cup of enchilada sauce over the filling, then sprinkle 3/4 cup of grated cheese evenly.

Step 6: Repeat layering with another set of tortillas, the remaining vegetable filling, black beans, corn, 1 cup sauce, and 3/4 cup cheese. For the final layer, arrange remaining tortillas on top, cover with 2 cups of enchilada sauce, and sprinkle remaining cheese over the surface.

Step 7: Bake the assembled lasagna for 25 minutes or until the cheese is bubbling and golden brown. Let it stand for 5 minutes before garnishing with fresh coriander leaves and serving.

Tips & Variations

Use corn tortillas instead of flour for a gluten-free option, but handle carefully as they are more delicate.

Add cooked mushrooms or spinach to the filling for extra vegetables.

For a spicier dish, increase cayenne pepper or add chopped jalapeños to the filling.

Use a blend of cheeses like Monterey Jack, mozzarella, or pepper jack for different flavor profiles.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. Just bake it fresh when ready to serve for best texture and flavor.

Can I freeze the leftover lasagna?

Absolutely. Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Dinner

Vegetarian Mexican Lasagna Recipe

Introduction