Veggie Mexican Lasagna

In a pan, on medium heat, add in oil. Then, add in your shallots, garlic, zucchini, and yellow squash. Sauté these vegetables for 3 to 4 minutes. Then, once your onions are translucent, add in your black beans and lightly mash them.

Sauté your black beans for a couple of minutes and then add in tomato paste and spices. Give everything a good mix. Sauté the mixture for a few more minutes and finish it off with your bell peppers, corn, hot sauce, water and cilantro. Your Black Bean Filling is ready!

Heat butter and oil in a large saucepan and allow them to melt. Add all purpose flour and whisk the mixture so that it becomes frothy with a slight change in color. Gradually whisk in milk, making sure to eliminate lumps from the mixture. Mix in spinach and all the spices. Finish it off with the cheese, and once it has melted, take the sauce off the heat and set it aside.

In a baking dish, start by laying down a layer of your marinara sauce. Then, add a layer of your lasagna sheets followed by your bechamel sauce, cheese, black bean filling, and even more cheese. Then, for your third layer, add more lasagna sheets, followed by marinara sauce, bechamel sauce and cheese.

Cover with foil and bake covered for 20 minutes and uncovered for 10 minutes at 375℉ / 190℃. You can even broil the lasagna for the last few minutes of cooking for an extra crispy top layer. Garnish with green onions and fresh herbs. Your Veggie Mexican Lasagna is ready, enjoy!

Dietary

Allergens