One-Pot Vegetarian Mexican Lasagna

A super simple lasagna recipe with a Mexican twist – loaded with melty cheesy goodness, black beans, corn, diced chiles, tomatoes, and lots of flavor. It’s all made in one pot and it’s on the table in less than an hour!

mexican-lasagna

So lasagna, it’s pretty wonderful, no?

How about Vegetarian Mexican Lasagna?

We are in full out fiesta mode preparing for the big day. In case you need a refresher – we’re talking about Cinco de Mayo. Bring on the chips and guac please and thank you. 🙂

Fun fact: I can eat my weight in chips and guac. And also chips and this loaded refried bean dip. And I do.. frequently. So. dang. yummy.

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I herby propose a theory…. the easier the recipe, the better it tastes. Anyone else with me?

This lasagna is SO easy!! Only one pot used from start to finish. And I seriously feel like that is part of what makes me make this lasagna over and over again. Easy, quick, simple. What more could you ask for in a weeknight dinner?

This lasagna starts out by cooking the vegetables, then adding: the sauce, followed by seasoning, cream cheese, noodles, and cheese – bake it in the oven to bubbly perfection and BAM one-pot lasagna. Yeah, you read that right. And I did just put cream cheese and lasagna in the same sentence.  It’s my secret weapon that adds the creamy component to this layer-less lasagna. Magic. 😉

See? This lasagna couldn’t be easier. No layering, no separate pots and pans – just one pot, one set of directions, and one delicious dinner ready in less than an hour.

This lasagna was another great example of how a meatless meal can be every bit as satisfying and delicious as a meat-full meal. I’ve made this several times now and each time think that I can’t wait to make it again. And, I feel like I say this a lot, but it can also be pretty adaptable to your personal tastes. Sometimes I want it on the spicier side, so I add jalapeno rings or cayenne pepper. Other times I want it smokier so I add more cumin (and maybe a pinch of smoked paprika!). Either way, I’m pretty sure you’ll love it!

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This is so awesome served with fresh guacamole, salsa, sour cream, and/or cilantro. And if you are feeling fancy, whip up a big Tex-Mex chopped salad to go on the side… because two Mexican dishes are better than one.

One-Pot Vegetarian Mexican Lasagna

A super simple lasagna recipe with a Mexican twist – loaded with melty cheesy goodness, black beans, corn, diced chiles, tomatoes, and lots of flavor. It’s all made in one pot and it’s on the table in less than an hour!

Ingredients:

1 Tablespoon olive oil
1 medium onion, diced
1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
1 (24 oz) jar marinara sauce
1 (15 oz.) can black beans, drained and rinsed
1½ cups fresh or frozen corn kernels
1 (4oz) can diced green chiles
4-5 green onions, thinly sliced
½ cup chopped cilantro, plus more for garnish
2 oz cream cheese
2 Tablespoons granulated sugar
2 Tablespoons chili powder
1 Tablespoon onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon cumin
9-12 no-boil lasagna noodles, broken in half
8 oz. shredded cheddar cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent and golden brown.
  3. Add the crushed tomatoes, marinara sauce, black beans, corn, and diced green chiles. Stir and bring to a boil.
  4. Stir in green onions, cilantro, cream cheese, sugar, chili powder, onion powder, oregano, garlic powder, salt, and cumin.
  5. Add the noodles, broken in half, to the pot. Stir to fully coat noodles in sauce. Top with shredded cheddar cheese and place pot in the oven to bake for 30 minutes, or until hot and bubbly. Let cool for 20 minutes before serving.
  6. Serve with a side salad and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.

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One Pot Vegetarian Mexican Lasagna