Vegetarian Mexican Lasagna

Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 411 Calories

Ingredients

• 1 egg, beaten
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (16 ounce) jar salsa
• 2 cups ricotta cheese
• cooking spray
• 1 cup enchilada sauce
• 1 (15.5 ounce) can black beans, rinsed and drained
• 2 jalapeno peppers, seeded and diced
• 1 cup diced sweet onion
• 18 corn tortillas
• 3 cups shredded pepper Jack cheese, divided
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.

Step 3

Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.

Step 4

Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.

Step 5

Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.