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!
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Some people would say this is a culinary abomination, I’d like to think it’s genius.
I’m sure you’re wondering what in the heck taco lasagna is and that’s a solid question!
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?)
Ingredients
- Lasagna Noodles – just regular lasagna noods
- Black Beans – canned or dry, dry will just take more time because you’ll have to soak them overnight
- Corn – canned or frozen, I like using canned because its easier
- Cream Cheese – we all love a creamy texture. This is like the ricotta of traditional lasagna
- Onion + Bell Pepper – these add flavor and texture to the cheese filling
- Salsa – grocery store or homemade is great
- Shredded Cheese – Mexican blend, or whatever you have on hand. Shredded or the block kind is perfect
- Taco Seasoning – low sodium (if you can find it)
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 skillet on the stove to med-low heat with the olive oil. Cook the onions + peppers for about 3-5 minutes.
- Combine bean + corn mixture – add in black beans + corn, cream cheese, taco seasoning, and 1/4 cup of the salsa. Combine 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 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 5-10 minutes, this will allow the cheese to set. Top with cilantro before cutting. Serve with avocado and sour cream, if you’d like!
Vegetarian Taco Lasagna
Ingredients
- 12 lasagna noodles
- 1 – 15oz can of black beans drained & rinsed
- 1 – 15oz caned corn drained & rinsed
- 2 Tbsp olive oil
- 1/2 medium yellow onion diced
- 1/2 bell pepper diced
- 4 oz cream cheese low fat
- 3 Tbsp taco seasoning low sodium
- 1 – 16oz jar salsa
- 1 – 8oz colby jack cheese block grated
Optional
- cilantro
- sliced avocado
- sour cream
Instructions
- 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!
