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    You are in: Home / Recipes / Vegetarian Mexican Lasagna Recipe
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    Vegetarian Mexican Lasagna

    Vegetarian Mexican Lasagna. Photo by ModTerrick

    1/1 Photo of Vegetarian Mexican Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    10 mins

    26 mins

    EmJoMay's Note:

    This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
    3. 3
      Stir in the spices and cook one more minute.
    4. 4
      Stir in beans, corn, and tomato sauce. Remove from heat.
    5. 5
      Spray 2-quart casserole dish with nonstick cooking spray.
    6. 6
      Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
    7. 7
      Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Mexican Lasagna

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.9
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 3.7 g
    Cholesterol 18.0 mg
    Sodium 455.6 mg
    Total Carbohydrate 65.2 g
    Dietary Fiber 15.6 g
    Sugars 6.2 g
    Protein 26.2 g

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