Vegetarian Mexican Lasagna

This vegetarian Mexican casserole is a show stopper. Combining all the delicious flavors of an enchilada casserole with the unique flavors of roasted vegetables makes one of the best Mexican dishes. Using mozzarella cheese adds a flare and thus the name…Vegetarian Mexican Lasagna. I first tasted this at a friend’s home and she was eager to share her recipe. I made a few healthy adaptations and  viola…..

Ingredients

4-5 cups butternut squash
3 tablespoons olive oil
1 teaspoon salt
1/2 onion, chopped
1 green bell pepper, chopped into cubes
1 red bell pepper , chopped into cubes
3 teaspoons cumin
2 teaspoon chili powder
1 can corn, rinsed
1 can black beans, rinsed and drained
1 cup salsa (we used Pace)
12 corn tortillas, 6 inch diameter
1 ½ cups greek plain yogurt
1 bottle Trader Joes enchilada sauce
1 ½ cups Mozzarella cheese

Preheat the oven to 375 F.

Prepare the vegetable filling:

1. Peel the squash and slice it into 3/4 inch cubes. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
2. Put butternut squash on a roasting sheet pan and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
3. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and saute the vegetables and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assemble the casserole:

1. Use a casserole dish either 9×13 or 11 x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of deep casserole dish and spread to coat the bottom evenly.
2. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
3. Spread 1/3 of the vegetable mixture over the tortillas.
4. Top with 1/2 cup yogurt, dropping it in small dollops all over, then carefully spreading it over the veggies.
5. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
6. Spread 1/3 of the vegetable mixture over the tortillas.
7. Top with 1/2 cup yogurt, dropping it in small dollops all over.
8. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading yogurt evenly all over.
9. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
10. Spread 1/3 of the vegetable mixture over the tortillas.
11. Top with 1/2 cup yogurt, dropping it in small dollops all over.
12. Pour 1/2 cup enchilada sauce evenly all over, spreading yogurt evenly all over.
13. Sprinkle with 1/2 cup Mozzarella cheese. Cover with foil.
14. Bake at 375 F for 30 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

If you have made this casserole ahead of time and placed it in the refrigerator for up to a 2 days, add 20 minutes more to the baking time, but watch it carefully.

Vegetarian Mexican Lasagna

 

Print

Prep time

45 mins

Cook time

40 mins

Total time

1 hour 25 mins

 

Delicious blend of vegetables, mexican spices, beans, corn and mozzarella cheese.

Author: Kerry

Recipe type: dinner casserole

Cuisine: Mexican

Serves: 10

Ingredients

• 4-5 cups butternut squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ onion, chopped
• 1 green bell pepper, chopped into cubes
• 1 red bell pepper , chopped into cubes
• 3 teaspoons cumin
• 2 teaspoon chili powder
• 1 can corn, rinsed
• 1 can black beans, rinsed and drained
• 1 cup salsa (we used Pace)
• 12 corn tortillas, 6 inch diameter
• 1 ½ cups greek plain yogurt
• 1 bottle Trader Joes enchilada sauce
• 1 ½ cups Mozzarella cheese

Instructions

1. Preheat the oven to 375 F.
2. Prepare the vegetable filling:
3. Peel the squash and slice it into ¾ inch cubes. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
4. Put butternut squash on a roasting sheet pan and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
5. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and saute the vegetables and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
6. Assemble the casserole:
7. Use a casserole dish either 9x13 or 11 x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of deep casserole dish and spread to coat the bottom evenly.
8. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
9. Spread ⅓ of the vegetable mixture over the tortillas.
10. Top with ½ cup yogurt, dropping it in small dollops all over, then carefully spreading it over the veggies.
11. Sprinkle with ½ cup Mozzarella cheese. Top with 4 tortillas.
12. Spread ⅓ of the vegetable mixture over the tortillas.
13. Top with ½ cup yogurt, dropping it in small dollops all over.
14. Pour ½ cup enchilada sauce evenly all over, at the same time spreading yogurt evenly all over.
15. Sprinkle with ½ cup Mozzarella cheese. Top with 4 tortillas.
16. Spread ⅓ of the vegetable mixture over the tortillas.
17. Top with ½ cup yogurt, dropping it in small dollops all over.
18. Pour ½ cup enchilada sauce evenly all over, spreading yogurt evenly all over.
19. Sprinkle with ½ cup Mozzarella cheese. Cover with foil.
20. Bake at 375 F for 30 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

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