Vegetarian Southwest Lasagna
Bursting with bold Southwest-inspired flavors, this Vegetarian Southwest Lasagna is a comforting twist on a classic dish that’s sure to impress your taste buds. Layers of tender lasagna noodles are loaded with a hearty filling of black beans, sweet corn, diced tomatoes with green chiles, and perfectly seasoned sautéed vegetables, creating a zesty and satisfying base. Creamy ricotta infused with fresh cilantro and gooey melted cheddar and Monterey Jack cheeses add richness to every bite. Ready in just over an hour, this vibrant and meat-free recipe is ideal for weeknight dinners or potluck gatherings. Serve it with a side of fresh guacamole or a crisp green salad for a deliciously complete meal the whole family will love. Perfect for those seeking a vegetarian lasagna packed with Tex-Mex flavor!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 15 ounces (1 can, drained and rinsed) black beans
- 1.5 cups frozen corn
- 15 ounces (1 can) diced tomatoes with green chiles
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 15 ounces ricotta cheese
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup (chopped) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, corn, diced tomatoes with green chiles, ground cumin, chili powder, salt, and black pepper. Stir to combine, reduce the heat to low, and simmer for 5 minutes to allow the flavors to meld.
In a separate bowl, mix the ricotta cheese with 1/4 cup of the chopped cilantro.
Grease a 9x13-inch baking dish with cooking spray or olive oil.
To assemble, spread a thin layer of the black bean and vegetable mixture on the bottom of the dish. Lay 3 cooked lasagna noodles over the mixture. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded cheddar and Monterey Jack cheeses. Repeat the layers two more times, finishing with a top layer of cheddar and Monterey Jack cheeses.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden.
Remove from the oven and let the lasagna rest for 10 minutes before slicing.
Garnish with the remaining chopped cilantro and serve warm.
Nutrition Facts
Calories |
10339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 23872 mg | 1038% | |
| Total Carbohydrate | 1556.6 g | 566% | |
| Dietary Fiber | 385.4 g | 1376% | |
| Total Sugars | 97.8 g | ||
| Protein | 571.9 g | 1144% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 7350 mg | 565% | |
| Iron | 121.0 mg | 672% | |
| Potassium | 3207 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
