Healthy Vegetarian Mexican Lasagna: An easy tex-mex lasagna is made with lasagna noodles and layers or cheese, beans, and fresh toppings.
Guess what? I love pasta and I love Mexican food.
Oh, I have mentioned that before and have shared many Mexican recipes like Slow Cooker Carnitas, Black Bean Tacos and Creamy Taco Bake. Excuse me for stating that fact again, it is just some serious love.
And you know, I have a hankering there may be a few of you that share the same passions of Mexican and pasta.
So, I have a feeling you will adore my creation of a Meatless Mexican Lasagna that is easy and filling that combines pasta with traditional Mexican flare.
Healthy Vegetarian Mexican Lasagna
It all started in a desperate attempt to create something from nothing in my house. I found a half empty box of whole wheat lasagna noodles and the ingredients to make my taco dip.
I could just make my taco dip and serve that for dinner? I guess I would feel guilty for that.
So I made a lasagna. An Easy Mexican Lasagna.
Whole wheat noodles separated layers of refried beans and a spicy Greek yogurt mixture. The sauce was created by blending up salsa but tomato sauce with taco seasoning would work as well.
I took my first bite, OH MY WORD!! It was a success in my mind for sure. I looked up and saw 3 happy stuffed faces.
I think the heartiness from the noodles and beans, contrasted with the fresh toppings is just killer in this Easy Tex-Mex Lasagna.
Trust me, you must try this!
So make this Easy Mexican lasagna now. Or if not tonight, for your next Meatless Monday.
Notes on Meatless Mexican Lasagna
- If you don’t want to go through the hassle of boiling noodles for this lasagna, just use your favorite tortilla wrap.
- Top this Mexican Lasagna as you would any Taco–making it very much like Taco Lasagna. I love to top mine with avocado, onion, tomato, and sour cream.
- Feel free to sub-out the Greek yogurt for sour cream in this recipe for Tex-mex Lasagna.
- I love to blend salsa up to keep the texture smooth for my kids. But you can leave the salsa chunky, or even puree diced tomatoes with green chiles as the sauce.
- I love to serve this Lasagna up with Pina Colada or Margarita Sangria from my friend at Crazy for Crust.
- 9 lasagna noodles
- 4 oz neufetchel cream cheese softened
- 1 1/2 cups plain non-fat Greek yogurt
- 1 tablespoon Taco Seasoning
- 1 can fat-free re-fried beans
- 1/2 cup cheddar cheese grated
- 2 cups salsa rotel, or tomato sauce
- Toppings: fresh cilantro, chopped onions, chopped lettuce, chopped tomato
- Preheat oven to 350.
- Prepare Lasagna noodles according to package directions.
- Mix together yogurt, cream cheese, and taco seasoning until well combined.
- Spread 1/2 cup salsa over bottom of 9 x 13 pan. Top with 3 noodles and then spread the beans over the noodles. Top with 3 additional noodles and then spread with yogurt mixture. Top with remaining noodles and then the salsa. Sprinkle the cheese over the salsa.
- Bake for 30 minutes at 350.
- Serve with chopped cilantro, lettuce, tomatoes and onions!