Vegetarian Taco Lasagna
Try my simple vegetarian taco lasagna recipe for a twist on traditional lasagna for your next Meatless Monday!
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When two words collide – this Vegetarian Taco Lasagna recipe is my ride or die for life. When you make this, you’ll have friends begging you for the recipe!
I’m sure you’re wondering what in the heck taco lasagna is and that’s a solid question! Some people would say this is a culinary abomination, I’d like to think it’s genius.
Essentially, Mexican meets Italian. This dish is typically made with tortilla shells as the layers, but this recipe uses lasagna noodles! Mixed together with layers of black beans, corn, salsa, peppers, and cream cheese. All topped off with more cheese + salsa. This recipe is what you would call “good for your soul.“
The “traditional” way should not be the only way. Cooking is about taking a recipe, and adding your own twist. I say mix it up, take a risk, use noodles! Also, it’s vegetarian friendly (if it matters?)
Why this Vegetarian Taco Lasagna is Worth Making…
- It’s simple, delicious, and packed with flavors different to the traditional lasagna you might be used to making.
- A fun new recipe that isn’t overly complicated!
- Mixing two different cuisines is basically the new restaurant trend, so why not try it out at home for yourself!
- Meatless Monday anyone?
Ingredients
- LASAGNA NOODLES – Regular lasagna noodles will do, I have not tested this with the oven ready kind.
- BLACK BEANS – Canned are great for a time-crunch, but if you have dried make sure to soak them at least 24 hours in advance
- CORN – Canned or frozen corn works great.
- CREAM CHEESE – Ok don’t lie, who doesn’t like cheese in food? I am a sucker for the Philly brand, but use whatever brand you’d like!
- ONION + BELL PEPPER – These add lots of flavor, depth, and texture to the filling between the noods
- SALSA – Jarred salsa works perfect, but if you like homemade check out my Homemade Salsa recipe! It is divine in this recipe.
- SHREDDED CHEESE – Block cheese melts a little better in my opinion, but if all you have is the pre-shredded, that will do just as fine
- TACO SEASONING – Store bought works great. If you’re looking for a homemade version, try my Homemade Taco Seasoning recipe here!
How to Make Vegetarian Taco Lasagna
- Prepare the noodles – Boil the noodles according to the package directions. Drain + set aside.
- Cook the onions + peppers – Pre-heat a non-stick skillet on med-low heat with the olive oil. Cook the onions + peppers for about 3-5 minutes.
- Combine bean + corn mixture – Mix in the black beans & corn, cream cheese, taco seasoning, and 1/4 cup of the salsa. Continue mixing until the cream cheese is melted and the mixture is fully incorporated.
- Prepare the lasagna – Spread a layer of salsa on the bottom of the pan, followed by a layer noodles, a layer of the corn & bean mixture, followed by salsa, and shredded cheese. Repeat this process until all noodles have been used. If you have a couple leftover no worries, just a good snack for you!
- Bake the lasagna – Cover the pan with aluminum foil and bake in a pre-heated 350 degree F oven for 25 minutes. After 25 minutes, remove the foil from the pan and continue to bake for an additional 10 minutes.
- Remove + cool – Remove the pan from the oven and allow to cool for at least 5 minutes.
Top with cilantro before cutting. Serve with avocado and sour cream, or your favorite toppings.
Vegetarian Taco Lasagna
Ingredients
Method
- Prepare lasagna noodles according to package directions. Meanwhile, heat the olive oil in skillet over med-low heat, add in the diced onion and bell pepper, sauté until peppers are softened and onions are translucent. Mix in the black beans and corn to the onion mixture, along with the cream cheese, taco seasoning, and 1/4 cup of the salsa. Gently mix until incorporated. Set aside.
- In a 10” x 7” baking pan, spread an even layer of salsa on the bottom, followed by the cooked lasagna noodles, a portion of the corn and bean mixture, salsa, and a sprinkle of shredded cheese. Repeat this layering process until you reach the top of the pan, about 3-4 layers. Pour the remaining salsa over the final top layer of noodles and top with the remaining cheese.
- Cover the lasagna with aluminum foil and place into a pre-heated 350 degree F. oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, during the last 2 minutes, turn oven to broil to brown the cheese. Remove from oven and allow to cool for 5 minutes. Top with cilantro and enjoy!
