Mexican Lasagna

Mexican Lasagna

Mexican Lasagna 1920 2560 Daryl Duarte

Mexican Lasagna

A flavor-packed, vegetarian, gluten-free dinner is a winner all the way around.  You can serve this as a family meal or a party buffet item.  This casserole is easy to assemble and can be prepared and refrigerated until ready to serve.  It is also similar to things you see on restaurant menus, which lend themselves to additions of proteins, such as sauteed shrimp, grilled chicken, or grilled steak.  Versatility is what makes this dish so marvelous to add to your repertoire. 
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 8 people


  • Eight to Twelve corn tortillas Six inches in diameter
  • 1 15 oz can of black beans drained and rinsed
  • 1 15 oz can of chopped tomatoes juice included
  • 1 15 oz corn, drained
  • 1 cup of cooked rice
  • 1 large white onion chopped into strips
  • 1 large red pepper cored and seeded, and cut into strips
  • 1 large yellow pepper cored and seeded, and cut into strips
  • 4 cloves garlic minced
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 16 oz jar of red salsa
  • 1 12 oz jar of tomatillo green salsa
  • 12 oz pepper jack cheese sliced


  • Preheat the oven to 350 degrees.

To make the filling

  • Sauté the onion, peppers, and garlic in the olive oil with some salt and pepper until the onions and peppers are softened and just beginning to caramelize lightly. Add the drained and rinsed beans, corn, chopped tomato, and rice. Toss the ingredients together using two spatulas.  Set aside.

Assemble the casserole

  • Make the bottom crust by breaking up three or four tortillas to cover the pan's bottom.  Spoon ½ of the filling over the tortillas and smooth it out to make an even layer.  Top with ½ of the pepper jack slices. Cover with one jar of salsa. Add another layer of tortillas. Spoon the remaining filling into the casserole and top with another layer of cheese.  Add another layer of tortillas, and top with the second jar of salsa. 
  • Cover with foil and bake for 1 hour. Serve with condiments of choice, including cilantro, chopped scallions, and jalapeno peppers.


This can be served as a vegetarian, gluten-free meal.  The dish is vegan if you replace the cheese with a non-dairy cheese substitute.  This is a versatile, easy dish made with simple ingredients that are easy to find and use.
Keyword gluten free, vegetarian
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