Vegetarian Green Enchilada Lasagna

Jun 05, 2023June 5, 20230 13
Vegetarian Green Enchilada Lasagna with Mexican Style Cheese
in Vegetarian

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 small onion , diced
8 ounces sliced mushrooms
1 can corn
1 can black beans
3 cups Baby Spinach
9 corn tortillas
2 cups mexican style cheese
1/2 teaspoon garlic salt or 1/2 teaspoon goya adobo seasoning
1/2 teaspoon black pepper
1 can green enchilada sauce
1 1/2 cups tomatillo salsa

Nutrision Information

Servings Per Recipe
6-8
Calories
416
Sugar
3g
Fat
21g
If you're looking for a delicious and filling vegetarian meal, then this green enchilada lasagna should definitely be on your list. This recipe takes the classic Mexican flavors of enchiladas and layers them between corn tortillas and cheese to create a rich and flavorful lasagna. The spinach, mushrooms, corn, and black beans add a healthy twist to this recipe, making it a nutritious and satisfying meal. This lasagna is perfect for a family dinner or a potluck with friends. It can be served with a side of guacamole or salsa for an extra burst of flavor. Whatever your occasion, this vegetarian green enchilada lasagna is sure to impress.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a large skillet over medium-high heat, sauté diced onions and sliced mushrooms until onions are translucent.
3.Add a can of corn, a can of black beans, and 3 cups of baby spinach to the skillet. Cook for another 5 minutes, stirring occasionally.
4.In a small bowl, mix together garlic salt (or goya adobo seasoning) and black pepper.
5.In another bowl, combine a can of green enchilada sauce and 1 1/2 cups of tomatillo salsa.
6.Spread a cup of the enchilada sauce mixture evenly in an 8x8 inch (20x20cm) baking dish.
7.Add three corn tortillas, slightly overlapping them, then add half of the vegetable mixture and 1/2 cup of cheese. Repeat for another layer.
8.Top the lasagna with three tortillas, remaining sauce, and cheese.
9.Cover with foil and bake for 25 minutes. Then uncover and bake for additional 10 minutes until cheese is bubbly and golden.
10.Let the lasagna cool for at least 10 minutes before slicing and serving.

PROS

This vegetarian green enchilada lasagna is loaded with healthy vegetables, fiber-rich beans, and calcium-packed cheese, making it a nutritious and flavorful meal.
It is also easy to assemble and can be made ahead of time.

CONS

Although a healthy recipe, this lasagna is still high in calories and fat.
It is best enjoyed as part of a balanced diet and in moderation.

HEALTH & BENEFITS

This vegetarian lasagna is packed with healthy vegetables, including spinach, mushrooms, corn, and black beans, which are rich in vitamins and fiber. The cheese in the recipe is also a good source of calcium. A diet rich in vegetables and fiber has been linked to lowering the risk of heart disease and cancer. Additionally, the tomatillo salsa in this recipe contains antioxidants, which help in reducing inflammation and boosting the immune system.

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