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    You are in: Home / Recipes / Vegetarian Green Enchilada Lasagna Recipe
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    Vegetarian Green Enchilada Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    VW #2's Note:

    My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees fahrenheit.
    2. 2
      Saute the onion until translucent.
    3. 3
      Add garlic salt and black pepper.
    4. 4
      Add mushrooms and cook until tender.
    5. 5
      Add corn and black beans to heat through.
    6. 6
      Add spinach and cook until wilted.
    7. 7
      Mix together the enchilada sauce and salsa.
    8. 8
      Spread a thin layer of sauce in a 9x13 baking dish.
    9. 9
      Lay out 4.5 tortillas to cover the bottom
    10. 10
      Spread out half of the veggies.
    11. 11
      Pour half of remaining sauce over veggies.
    12. 12
      Sprinkle half of the cheese.
    13. 13
      Repeat with tortillas, veggies, sauce and cheese.
    14. 14
      Bake for 30 minutes at 400 degrees.

    Ratings & Reviews:

    • on April 30, 2013


      We loved this meal! Cheap, easy & quick to prepare! I cut the recipe roughly in half and then used an 8x8in pan since it's just two of us - made enough for dinner, and two rounds of lunches. I used Penzey's adobo seasoning in place of the black pepper (I used alot though!), Frontera tomatillo salsa (delicious!) and made it vegan by using daiya. We added chopped avocado and tomato as a topping when serving. Delicious! Thank you!!

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    • on June 25, 2010


      I thought this was going to be weird before I made it (I think I thought it would be like eating nachos in a casserole form). But it turns out the concept is really good (it really is more like Mexican flavored lasagne). I added various veggies that were in the fridge (including bell peppers, tomato slices, and green onions) and added some chili flakes. One thing I noticed was that the tortilla kind of got lost in amongst my filling (could be because I used like way more stuff than the recipe), so I think I will double layer the tortillas next time. Overall, a very nice vibrant Mexican-flavored casserole dish. Muy bien!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2010


      Usually I am not a vegetarian food fan, but we had guests over that were vegetarian so I tried this meal and it was great! I don't know what I would change about it, the green sauce was perfect. I am keeping this recipe on file.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Green Enchilada Lasagna

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.8
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 9.4 g
    Cholesterol 36.1 mg
    Sodium 1333.0 mg
    Total Carbohydrate 87.3 g
    Dietary Fiber 15.9 g
    Sugars 7.8 g
    Protein 28.9 g

    The following items or measurements are not included:

    tomatillo salsa

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