Mexican Lasagna

Recipe by Lainey39

This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day.

Top Review by nemokitty

This was very tasty. I liked the fact it was healthier for you. My only problem was that it was runny and didn't hold together when I plated it. But the taste of the lasagna overcame that little problem. Will make this again. Made for Newest Zaar tag game.

Ingredients Nutrition


  1. Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add onion and saute 5 minutes.
  4. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
  5. Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
  6. Remove from heat and stir in cilantro.
  7. Put 1 tortilla in baking dish.
  8. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
  9. Repeat layers 4 times.
  10. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
  11. Cool 5 minutes.
  12. Cut into wedges and serve with sour cream, if desired.

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