Vegetarian Mexican Lasagna Make it Monday
December 14, 2009 by Karissa
Filed under Recipes: Home, Skin, Food
I can’t even tell you how delicious this recipe is. I have had it pulled from a magazine since last year and finally made it Sunday. Of course I never stick to a recipe so I added the Cumin, green chiles and corn but feel free to keep those out, or add your own additions. You could also use whole wheat tortillas but corn ones are pretty good for you.
Ingredients:
1 package corn tortillas
2 medium onions
4 cloves garlic
3 tablespoons olive oil
2 1/2 tsp ground cumin
small can of corn
1 large can tomato sauce
1 can tomatoes (i used the ones with green chiles for an extra UMPH)
2 teaspoons oregano
1/4 cup chopped parsley
1 can mild enchilada sauce
1 can Mexe-beans (make sure they don’t contain lard)
3/4 pound Mozzarella cheese, shredded or thinly sliced
2 cups ricotta cheese
1/2 cup grated parmesan cheese
Directions:
Saute onions and garlic in olive oil till soft and transparent.
Stir in everything but cheeses and tortillas.
Place a layer of tortillas in a baking dish.
Place 1/3 sauce over them and spread layer of ricotta, layer of mozzarella, 1/3 parmesan Repeat twice.
Bake at 350 (for 20 – 30 minutes).
I think it only took me about 20 minutes to prepare. I have oregano and parsley ready, chopped and and frozen so I only had to cut garlic and onions. And we almost always buy blocks of cheese and grate it at home. So much fresher and less preservatives this way.
Yum yum get you some! =)
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My daughter and I are vegetarians, and it is nice to find something tht looks like it will be a pleaser for vegetarians and non-vegetarians alike.
Thank you for sharing. We rarely eat red meat, and I’m always on the look out for a healthy dish without it. I know I’ll love it because all of the ingredients are tasty. Yummy!!
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No, me neither, what are Mexe beans? Beans with a sauce?
Looks great.
I always get confused with American recipes – like what are Mexe beans? And how many grams or ounces is a cup of cheese? I guess Google would have the answers!
This sounds scrumtious, I’ll be trying it soon!
Sounds delicious – I like mine with black beans.
This sounds delicious. I’ve been wondering how to use my enchilada sauce. Now I know!
While my husband and I are not vegetarians, we do have guests who are and I always wonder what to make that all will enjoy. I’ll file your recipe away.
Sounds delicious – and healthy! I would like to try this. My hubby isn’t big on vegetarian, but he might not even notice (wink).
I absolutely love the recipe and the children wouldn’t even know it was vegetarian
YUM!!! Looks delicious
My only wish that the recipe did not require canned enchilada sauce (I always suspect preservatives and sodium lurking in prepared canned soups and sauces). What does this sauce taste like, can it be omitted or can it be made from scratch (without slaving all day)? Otherwise, looke like a winner!
I’m laughing because I later saw your tweet about missing cheese!
This sounds great, we love to have Southwest style food at least once a week. By “Mexe” beans you mean refried beans, right? I love this kind of loosey goosey crowd pleasing fare! I’m crazy for cumin – and cilantro!
This looks good – I think I’d add black beans, too…mmm.
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Looks yummy! I love new recipes like this – easy and you know its going to be good!
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Looks delicious and no wheat! Going to have to try it very soon.
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Looks good. I’m going to make a vegetarian lasagna with spinach.
Thank you for the recipe!! I don’t eat meat so I am excited to try this.
This is very similar to one I’ve tried. Mine was wonderful but yours looks even better! It’s one of those dishes that could make even the most dedicated meat-eater consider being a vegetarian. Not only is it healthy and delicious … it is so good for the earth. Here’s an interesting fact that I got from a 2008 issue of Body & Soul: “If 10,000 people replaced a beef meal with a vegetarian option just once a week for a year, we’d save enough water to fill roughly 605 Olympic-sized swimming pools”. Wow! So, if we all make this dish … we’ll save oodles of water. How good is that!
Thanks for sharing!
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This looks SO good – I will have to try it! Are Mexi-beans pinto beans?
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Thanks, I’m trying it over the holidays.
Thanks…will be trying this soon
Oh wow! This looks totally delish! Thanks for the recipe. My family isn’t big into beef, so they will love this recipe.
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I don’t know what Mexe-beans are. Is that like refried beans? Spicy pintos?
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