Ingredients

Black Bean Filling:

2 tbsp oil

1/2 cup shallots (onions), diced
2 tsp garlic, minced

1/2 cup zucchini, diced
1/2 cup yellow squash, diced

1 cup black beans or kidney beans, boiled or canned
2/3 cup mixed color bell peppers, diced
1/2 cup corn, boiled or frozen

1 1/2 tbsp tomato paste
2 tsp taco seasoning
1/2 tsp garam masala

1 tsp red chili powder
1/2 tsp oregano
1/2 tsp Italian seasoning

Salt, to taste
2 tsp hot sauce
2 tbsp water

2 tbsp cilantro with tender stems, finely chopped

Béchamel Sauce (White Sauce):

2 tbsp butter

1 tbsp oil
3 1/2 tbsp all-purpose flour
2 1/2 cups milk

1/4 cup spinach, chopped and tightly squeezed (frozen or blanched)
1/2 tsp salt, adjust to taste
2 tsp sugar

1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp shredded cheese (mozzarella and parmesan mix recommended)

Assembly:

8 lasagna sheets, boiled al dente following packet instructions
2 ½ – 3 cups marinara sauce, store-bought

1 cup cheese (mozzarella and gruyère mix recommended)

Garnishes:

Green onions, finely chopped

Mixed fresh herbs

Instructions

Step 1: Prepare the black bean filling by heating oil in a pan over medium heat. Add shallots, garlic, zucchini, and yellow squash. Sauté for 3 to 4 minutes until the onions are translucent. Add black beans and lightly mash them. Cook for 2 more minutes.

Step 2: Stir in tomato paste and all spices. Mix well and cook for a few more minutes. Add bell peppers, corn, hot sauce, water, and cilantro. Stir well and set the filling aside.

Step 3: Make the béchamel sauce by melting butter and oil in a saucepan over medium heat. Add flour and whisk constantly until frothy and lightly colored. Gradually whisk in milk to avoid lumps and cook until smooth and thickened.

Step 4: Add chopped spinach and all spices to the sauce. Stir in shredded cheese until melted, then remove from heat.

Step 5: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of lasagna sheets. Top with béchamel sauce, some cheese, black bean filling, and more cheese.

Step 6: Add another layer of lasagna sheets, then marinara sauce, béchamel sauce, and cheese. Repeat layers as desired, finishing with a generous cheese topping.

Step 7: Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes. Optional: broil for a few minutes to get a crispy top.

Step 8: Garnish with green onions and fresh herbs before serving. Enjoy your Veggie Mexican Lasagna!

Tips & Variations

Add any vegetables you have on hand to the black bean filling for a heartier dish.

Use gluten-free lasagna sheets if you prefer a gluten-free version.

For extra spice, increase the hot sauce or red chili powder to taste.

Try swapping mozzarella and gruyère for other melty cheeses like cheddar or Monterey Jack.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the assembled lasagna (uncooked or baked) for up to 2 months; thaw overnight in the refrigerator before reheating and baking as needed.

FAQs

Can I use other beans instead of black beans?

Yes, kidney beans or pinto beans work well as substitutes in this recipe and will still give you that hearty texture and flavor.

Do I have to boil the lasagna sheets before assembling?

Boiling the lasagna sheets until al dente ensures they cook evenly and layer nicely, but you can use no-boil sheets as a shortcut if you increase the sauce slightly for moisture.