Meatless Mexican Lasagna recipe

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Ingredients

cooking spray
1 medium yellow squash, grated
¼ cup finely chopped onion
1 (16 ounce) can vegetarian refried beans
4 (10 inch) whole wheat tortillas
1 (15.5 ounce) can black beans, rinsed and drained
1 cup cottage cheese
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
1 (16 ounce) jar salsa

Nutrition Info

359.4 calories
carbohydrate: 57.6 g
cholesterol: 21 mg
fat: 8.1 g
fiber: 13 g
protein: 23.3 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1595.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.

  2. Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.

  3. Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.

  4. Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

Recipe Yield

6 servings

Recipe Note

I wanted to create a meatless Mexican dish and try to hide some veggies in it and this lasagna worked! My picky husband didn't know until I told him. Serve with sour cream.

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