Veggie Loaded Mexican Lasagna

Lasaña de Verduras a la Mexicana

Recipe Yield

6 to 8 Servings

Cooking time

1 hour 55 minutes

Rate this recipe

4.63 from 8 votes

Ingredients

For the Spinach and Mushroom filling:

1 pound baby spinach
2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek halved, rinsed, thinly sliced (about 2 cups)
14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
2 garlic cloves peeled and finely chopped or pressed
8 ounces mushrooms cleaned and sliced
2 teaspoons kosher or sea salt or to taste
Freshly ground black pepper
2 eggs lightly beaten
2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:

2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
1 1/2 teaspoons kosher or sea salt or to taste, divided
Freshly ground black pepper to taste
4 tablespoons olive oil divided
2 tablespoons unsalted butter
1 1/2 large white onions halved, slivered
4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):

2 pounds ripe tomatoes
2 garlic cloves
1 serrano or jalapeño chile more to taste
1 1-inch thick slice of a large white onion (about 2 ounces), peeled
1 teaspoon kosher or sea salt or to taste
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 cup chicken or vegetable broth

To assemble the Lasagna:

2 tablespoons unsalted butter for greasing baking dish
1 pound lasagna noodles
2 cups grated Oaxaca or mozzarella cheese
1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

To Prepare

To make the spinach and mushroom filling:

Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.
In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:

Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:

Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.
Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:

Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.
Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.
Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.
Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.
Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.
Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.
Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese - like a tent or bubble - so the aluminum is not very close to the cheese on top.
Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Comments

167comments inVeggie Loaded Mexican Lasagna

Ray

Aug 29

Very tasty dish and I’m reminded, again, why I don’t make lasagna often. I appreciate how your recipes are organized and presented.

1. Pati Jinich
  
  Sep 28
  
  Thanks so very much Ray!
  
Kim

Aug 18

To make the salsa roja, do I blend the tomatoes, garlic and chilies with the water they were boiled in?
Can the salsa roja be made ahead and kept in the freezer?

1. Pati Jinich
  
  Aug 18
  
  Kim, for the salsa blend the tomatoes, garlic and chiles in a blender but without the cooking liquid or the salsa will be entirely to runny for this dish 😉
  
Irma

Dec 17

Can this be frozen? How long can it be stored in the refrigerator?

1. Pati Jinich
  
  Dec 20
  
  Yes, this one freezes beautifully! And you can keep it in the fridge for up to 4 – 5 days 🙂
  
Robin Charnell-Delgado

Nov 04

Hi! This is my fifth time making this recipe. I never have the time or patience to make the Salsa Roja. So, I substitute jarred pasta sauce. Sorry. Anyway my husband and 30+ year old son cannot get enough of it! So, it’s a keeper recipe. Just wish it didn’t take me all day.
Kudos

1. Pati Jinich
  
  Nov 05
  
  🙂 Robin, I guess it is OK to sub the salsa if they like it so much, gracias!
  
Cynthia Robinson

Sep 21

I can’t wait to make this. I watched you prepare this on Create TV, and had to search out the full recipe.

My mouth was watering! 😋

It is a BEAUTIFUL dish! 💝

1. Pati Jinich
  
  Oct 05
  
  Happy you found this recipe Cynthia, you are going to love it!
  
Kristina

Jul 30

This lasagna is incredible, I can’t wait to make it again. It’s time consuming but so worth it! Also the recipe is flawless! Follow it to a t and you will not be disappointed. Thank you so much for this Pati!!

1. Pati Jinich
  
  Aug 20
  
  So glad you enjoyed it Kristina!
  
Liz Drew

Jul 19

I absolutely love your show on the cooking channel. Thank you so much for sharing your delicious recipes! I cannot wait to try this one!

1. Pati Jinich
  
  Nov 06
  
  Thanks to you for following Liz, un abrazo!
  
Carol Coppola

Jul 15

The vegetable lasagna is over the top delicious!

1. Pati Jinich
  
  Jul 27
  
  So happy to hear you loved this recipe Carol 😉
  
Renee

Jul 07

I love your recipes! I noticed that you do not use corn or flour tortillas in your lasagna recipes, but traditional lasagna noodles. When I have substituted tortillas, they do become mushy- even when I bake or fry them first. Do you have any advice? Happy to use lasagna noodles, but need a gluten free alternative on occasion.
Thanks so much!

1. Pati Jinich
  
  Nov 06
  
  Hey Renee, for lasagna I use noodles, for casseroles I use corn tortillas, check out this recipe https://patijinich.com/chayote-squash-and-pickled-onion-salad/ To be honest with you, it is inevitable that the tortillas become mushy after a while, but it is part of the charm of a Mexican casserole 🙂
  
Maggie

Jun 18

This was fabulous, if a bit long to assemble all the ingredients!!! Husband and I also found it reheated very well- a little wet, so pour off the liquid, but excellent as a second dinner from frozen. Will absolutely make this again! Yum, yum, YUM!!!!!

1. Pati Jinich
  
  Nov 09
  
  So happy to hear you guys enjoyed it!
  
Yolanda Serna Flores

Apr 13

I made this yesterday and it was a winner with my family! It wasn’t hard just Time consuming, nx time I will prep day before lol. It’s surely a keeper!

1. Pati Jinich
  
  Jun 15
  
  So glad you liked it Yolanda, yay!
  
Natalia

Apr 08

Muy deliciosa lasagna. Todos los ingredientes muy ricos

1. Pati Jinich
  
  Jun 06
  
  Mil gracias Natalia, que bueno que te gusto!
  
Cecilia Perez

Jan 25

You made it look so easy, took me with help a few hours but it WAS WORTH IT!

1. Pati Jinich
  
  Jan 29
  
  Glad you decided to go for it Cecilia, bravo!
  
Dave H in Tejas

Dec 05

This is delicious and so worth the effort. I will be bringing this to Christmas dinner. Thank you for a beautiful recipe. Upon reheating I noticed the sauce completely integrated into the lasagna. Do you think increasing the salsa by fifty percent would make it a little saucier? Or might it make it too wet?

1. Pati Jinich
  
  Jan 02
  
  I would save some sauce (or make extra) and serve it on the side Dave 🙂
  
Donna W.

Nov 19

It’s in the oven! I’ll leave comments once we all enjoy it. It took about 1 1/2 hours to prep. I really think it’ll be worth it.

1. Pati Jinich
  
  Dec 11
  
  I hope you guys liked it!
  
Donna W.

Nov 19

Will this work well to make in advance and stick in the refrigerator for about 6 hours? I want to start on it this morning and have it ready to pop in the oven later tonight. Thanks so much! Happy Thanksgiving to you and your family.

1. Pati Jinich
  
  Dec 11
  
  Absolutely, it will work perfectly!
  
Janice Tustin

Nov 05

I just watched this recipe being made by Patti on tv. It looks Devine! The salad that she also prepared looks scrumptious! I will make!

1. Pati Jinich
  
  Nov 09
  
  Yay, SO happy you are planning to cook these 😉
  
Marilyn Stuart

Oct 22

I made this lasagna today and it was amazing! It was very labor intensive but totally worth it!
My husband said it was one of the best meals we’ve had!
My kids & I are vegetarians so we’re going to add it to our thanksgiving menu. 🙂 Thank you Pati!

1. Pati Jinich
  
  Oct 29
  
  Aw, so glad to hear the whole family enjoyed this lasagna, abrazos to all!
  
Angelina Kirsten

Aug 17

Hello – Having never made a lasagna before; this was a very advanced level for me. Although, the work involved was totaly worth it. I’ve made it 3 times now in a months time. Guests love it. However, I hope someone who manages Mrs. Jininich’s website is paying attention to the comments here – throughout the recipe it does not say where the ricotta cheese mixture. Please fix this. I guessed and placed the ricotta cheese underneath each layer of vegetables.

1. Pati Jinich
  
  Sep 05
  
  Hi Angelina, so glad you like this recipe. If you check out the recipe, the last paragraph of the “To make the spinach and mushroom filing” instruction reads : “In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.” There is where you mix the ricotta mixture 🙂
  
Ken & Leslie

Jul 29

We made this recipe for our vegetarian guest. We all loved the lasagna and this recipe will be in the rotation going forward

1. Pati Jinich
  
  Aug 05
  
  So happy to hear everybody enjoyed it you guys, thanks!
  
Scott Hodgson

Jul 02

Fantastic, wish I could meet you in person, you’re a wonderful chef!

1. Pati Jinich
  
  Jul 20
  
  So glad you liked it Scott! Hopefully there will be an opportunity to meet 😉
  
Sandra

May 16

I was wondering if I could make this with corn tortillas instead of pasta?

1. Pati Jinich
  
  May 17
  
  I would say yes, just make sure to pass your tortillas through hot oil before assembling. Not to make them tostadas just a quick 10 seconds per side. Enjoy!
  
Abby

Mar 22

Follow your receipt made one veggie with out the corn and the other chicken. Best lasagna ever had.

1. Pati Jinich
  
  Mar 23
  
  SO glad you liked it, gracias Abby!
  
Estera Lackovic

Mar 14

I wish you also offered a youtube clip on how to make this lasagna – I saw it on the food network some time ago!
Best, Estera

1. Pati Jinich
  
  Mar 15
  
  I have it, yay! 🙂 Here is the link for you to watch it, enjoy! https://www.youtube.com/watch?v=6FgFC8Mj1qI
  
Gloria Cruz

Jan 30

I bought your cook book, I was hoping it had the Mexican veggie lasagna and the Tarascan soup recipe but it didn’t. Which book had these recipes? The book I bought was Treasures of the Mexican table

1. Pati Jinich
  
  Feb 07
  
  Hola Gloria, the Tarascan Soup recipe is in my Pati’s Mexican Table book. You can find both recipes here on the website: http://patijinich.com/tarascan-soup/ and http://patijinich.com/veggie-loaded-mexican-lasagna/
  
Karen H

Jan 29

Hi, I’m not a fan of mushrooms can I use something else or just omit them all together? Thank you for your wonderful recipes

1. Pati Jinich
  
  Feb 08
  
  You can just skip the mushrooms Karen, enjoy the lasagna!
  
Merlita

Jan 15

I love your recipe and make it when family comes to visit Thank you for sharing,and love watching you on tastemade easy. Where can you buy the comal?

1. Pati Jinich
  
  Feb 06
  
  Hola Merlita, so glad you and your family like this lasagna so much. My comal was a gift from my mother, but here on the website I recommend a pretty good one 🙂 http://patijinich.com/recommended-products/
  
Jamie L

Dec 28

Hi Pati! I’m making this recipe for our New Year’s Eve dinner and I’m so excited! I plan on making two smaller pans instead of one large one. Do you think freezing the second uncooked portion will be ok? And should I decrease the cooking time for smaller 8×8” pan sizes? Thank you so much! :))

1. Pati Jinich
  
  Dec 29
  
  Hi Jamie, yes freezing will be fine. I would reduce the baking time after removing the foil to 20 minutes for a smaller pan. Enjoy!
  
Tammy S

Dec 27

I made this for our Christmas dinner to get away from the traditional turkey or ham. This was the best lasagna I’ve ever have made and eaten. I under estimated the time to make the components and next time will prepare more components ahead of time. The instructions were spot on and it was a hit at our table! Thank you Pati!

1. Pati Jinich
  
  Dec 27
  
  So glad you enjoyed it Tammy, thanks for including this recipe in your Christmas menu, yay!
  
Ellen

Dec 15

I can’t wait to make this! I have a box of no-boil lasagne noodles with curly edges. Will they work?

1. Pati Jinich
  
  Dec 26
  
  Sure Ellen, go for it!
  
2. Angelina Kirsten
  
  Aug 17
  
  Ellen: I used the “no boil” noodles last night. I did not like it because the directions for the noodles said to add a half cup of water or milk for every five noodles – Well there was too much liquid in there which was slow to dry up. I eventually just held my tray of lasagna over the sink and poured off as much of the liquid as I could. then I had to use paper towels to soak up the remainder. Also, some of the noodles did not cook evenly and there were some hard spots.
  
Jack Tafoya Daytona Bch

Dec 11

OMG my mouth watering! My wife and I will make this for Christmas 🎄 Always looking for meat free dishes. This looks like it covers all the bases. Thankyou Pati.

1. Pati Jinich
  
  Dec 27
  
  My pleasure, hope you liked it guys!
  
Rod

Oct 27

This is a very good Lasagna recipe.

We met Edith Jimenez in Cabo yesterday. She is an amazing lady and one of nicest people you will ever meet.

1. Pati Jinich
  
  Oct 29
  
  So glad you liked it Rod, hope you had a great time in Cabo!
  
Anonymous

Jul 14

My wife Francesca Santonali, (Italian) tried your Veggie Loaded Mexican Lasagna and loved it. I will say, that the
lasagna was different but better than hers.

1. Pati Jinich
  
  Jul 25
  
  Hahaha, I hope Francesca is not reading this, but what a great compliment that she loved it, thank you guys!
  
Ramon Vasquez

Jun 29

Layers and layers of flavor!!! My grandma (Esther Vasquez) never served Mexican food like this and she was an awesome cook. Thank you Senora Jinich for this awesome recipe!

1. Pati Jinich
  
  Jul 03
  
  So glad you liked the Lasagna Ramon, and honored to be compared to your grandma 🙂
  
Anonymous

Mar 31

Happy Birthday Pati!

1. Pati Jinich
  
  Apr 11
  
  Thanks so much!
  
Iris

Feb 13

It seems like a long time to bake, since everything is cooked. This is my first lasagna. I’m just wondering, why so long?

1. Pati Jinich
  
  Feb 15
  
  Hey Iris, it is cooked at medium heat for a longer time so all the ingredients get the chance to get together and release their flavors. Believe, this recipe is worth the wait. Enjoy!
  
Julia McPherson

Feb 10

Loved this!!!! My son is a celiac and I am dairy free so I substituted the ricotta and cheeses on top for dairy free options and gluten free noodles. It was fabulous! My kids couldn’t wait to have leftovers the next day for lunch! Can’t wait to try some of your other recipes.

1. Pati Jinich
  
  Feb 10
  
  Thanks so much for sharing how to make this Lasagna your way Julia, awesome! So glad the kids loved it 😉
  
Cindy H

Jan 09

Fantastic lasagna! Just a few notes for the next person making this; start to finish, this takes almost 5 hours to put together plus baking time. This will not fit in a 9×13 dish. Use 2 pans or a lasagna pan(deeper sides). Well worth the effort!

1. Pati Jinich
  
  Jan 17
  
  Thanks for the feedback Cindy, so glad you liked it 😉
  
2. Robin Charnell-Delgado
  
  Oct 24
  
  Exactly. Same for me.
  
Stephen B Takatch

Jan 02

Wow, this took time to prep.
Looking forward to dinner later with friends.

1. Pati Jinich
  
  Jan 05
  
  I hope it was worth your time Stephen 🙂 This lasagna is one of my favorites!
  
Roberta

Jul 28

I cooked up the vegetables day 1 and assembled and cooked the next day. I used an alfredo sauce instead of roja and it was great!
If you have ever made lasagna you would figure out its labor intensive 🙂

1. Pati Jinich
  
  Jul 31
  
  Yummy Roberta, good job!
  
T. Cherie' McAdams

Jun 29

Found out the hard way that this is not an one hour week night meal. You have a way of making things appear easier than they are (but in a good way). Since boiling noodles is usually the best thing I do, let’s just say I started at 5pm and it went into the fridge at 1am to be cooked the next night @ 5pm. But the huevos rancheros my hubby made instead were great!
The lasagna was fabulous when we finally got to eat it!

1. Pati Jinich
  
  Jun 30
  
  Yep, this one is really labor intensive, but absolutely worth it, right? Besides, every time is a good time for Huevos Rancheros 😉
  
Carolyn A.

May 17

This was an amazing Lasagna. Full of Flavor, yet tasted light somehow. I cook a lot, but I have to say this is not for the beginner cook. There are a lot of steps. All worth it, but a lot of time to make this. I learned a bit along the way though, and I think I can make it in half the time next try! Good recipe, wouldn’t change a thing.

1. Pati Jinich
  
  May 20
  
  Thanks Carolyn for the feedback! You are right, Lasagna takes time and patience to prepare but the result is worth it. Thanks for giving my recipe a try!
  
Sarah

Apr 15

Hi Pati

I just watched this recipe and it looks amazing!

Do you also have a recipe for the vinaigrette that you made to go with the shrimp and Boston lettuce on your website? I’d like to make that as well.

Thank you 😀

1. Pati Jinich
  
  Apr 16
  
  Of course Sarah, here is the recipe, enjoy! http://patijinich.com/pati_2020/bibb-lettuce-salad-with-grilled-shrimp/
  
Jenny Beckett

Dec 26

Made this for Christmas dinner and everyone loved it!!!! Always an amazing recipe, Pati.

1. Pati Jinich
  
  Dec 26
  
  Hope you had a great Christmas dinner, Jenny!
  
Gee

Dec 25

Loved this recipe, Pati! Mmmmm!
It was a sure hit and a big success at our Christmas dinner! Thank you for teaching us that a well-prepared plate filled with love and determination can make for a beautiful gathering! ❤️

1. Pati Jinich
  
  Dec 26
  
  Aww thank YOU, Gee!
  
Me

Dec 20

I love the italian/mexican mashup. I also make a “mexican lasagna” using flour tortillas instead of noodles. Saute black beans w onion. Some latin tomato sauce. Sour cream. Sharp cheddar. Then just layer sauce. Tortillas. Sour cream. Beans. Cheese. Repeat. Its very good 🙂

1. Pati Jinich
  
  Dec 20
  
  Sounds good!
  
  1. Me
    
    Dec 22
    
    Its boring, but the kids like it. I prefer your version. 👍
    
Cristina Órin

Nov 10

Pati, the lasagna came out so delicious! I made half of the size of your receipe, without the hot peppers, because I cannot eat hot peppers, ¡PERO ME SALIÓ DELICIOSA LA LASAÑA!!!!! Saludos Pati, y sigue cocinando!!!!! Te envío todo mi cariño.

1. Pati Jinich
  
  Nov 12
  
  Mil gracias, Cristina!
  
Emily

Oct 31

Inspired by fall flavors I substituted thinly sliced butternut squash for zucchini and finely chopped cauliflower for corn. So delicious! One of the best lasagnas I have made so far. Thanks for the recipe!

1. Pati Jinich
  
  Oct 31
  
  Great substitutions, Emily!
  
Patty Lou

Oct 26

I am allergic to tomatoes. Any suggestions??

1. Pati Jinich
  
  Nov 21
  
  Oh no! You can use tomatillos instead, Patty.
  
Jim Smith

Sep 29

just saw this on PBS and absolutely have to make! looks awesome!

1. Pati Jinich
  
  Sep 29
  
  Have fun making the lasagna, Jim.
  
Cristela Ayala

Sep 29

Hi pati would love to make this lasagna but I am allergic to mushrooms what could I use to substitute mushrooms. Have any ideas?

1. Pati Jinich
  
  Oct 11
  
  Oh the recipe will taste yummy without the mushrooms too. You can either just skip them, or substitute them for another vegetable of your choice, Cristela.
  
Kathy

Sep 28

Saw this show this morning and made it this afternoon. My husband and I loved it so much. I’m actually looking forward to work next week because I know that I’ll have great lunches. Thank you so much for your clear instructions of you recipes. I’m looking for to trying many more.

1. Pati Jinich
  
  Sep 30
  
  I hope you have a wonderful week of lunches, Kathy!
  
Irene Takamizu

Sep 20

My hubby and I are working together this afternoon to make this lasagna. Tonight we’ll feast and have lots of leftovers to freeze.
I hate to bring reality into this joyous meal, but do you have a nutrition count for each serving? I’m sure it’s not really “healthy”, but it looked so good! And it’s vegetarian.

1. Pati Jinich
  
  Sep 21
  
  Oh I hope you guys are having fun cooking, Irene! I don’t track nutritional information…
  
  1. Irene Takamizu
    
    Jan 22
    
    1/22/20, Four months later and we’re ready to make it again.
    I even forgot one of the mushroom-spinach layers and it was still fantastic! The mushroom-spinach mix made a great omelet filling.
    Thank you,
    Irene
    
    1. Pati Jinich
      
      Jan 23
      
      That’s awesome!
      
Minerva Camp

Aug 02

I made this two weeks ago- giving up an entire saturday to make sure I followed it to a T. It’s been gone for three days and making it again tonight. I am thinking of adding eggplant to the zuc layer just to add a little more veg. Thank you for this amazing meal. Serving it with black beans and sour cream for kiddos to cool it down. Hubby and I put a fried egg on it New Mexico style.

1. Pati Jinich
  
  Aug 05
  
  New Mexico style….yum!
  
Sarita and Ernest Szajowitz

Jun 03

Muchisinas gracias por esta exelente receta,pues yo soy feliz comiendo recetas vegetables👍😍

1. Pati Jinich
  
  Jun 03
  
  De nada, Sarita y Ernest!
  
Cindy Hickok

May 23

Patti:
Love the show first of all. Also you are amazing with how easy you make it look so easy. I am going to make this Lasagna for my next Sunday dinner. I am sure everyone will love it. Thank you for being a great host to the show and keep the recipes coming I love to try your Mexican food.
PS I took Spanish in High School with made the desert using the orange cut in half and filled it with something… do you know what I am talking about?
Thank you!

1. Pati Jinich
  
  May 24
  
  Thank you for tuning in, Cindy! And hmmm…I’m not sure.
  
Kathie Ragusa

May 22

This looks amazing Pati! I am not a big fan of zucchini. Can I use summer squash instead? Thank u
And congrats on your James Beard award! Love your adventures!

1. Pati Jinich
  
  May 23
  
  Go for it, Kathie! And thank you so much 😊
  
Chris

Apr 09

Amazing recipe. Well worth the time and effort. My wife loved it! We’ll definitely make it again!

1. Pati Jinich
  
  Apr 12
  
  Awesome! Thank you Chris.
  
Pati Jr. in Training

Apr 05

OMG! This was amazingly delicious!! Yes, it took time but now that I have made it once, I will be able to do it slightly quicker next time, lol. We used whole wheat lasagna noodles and I hate using whole wheat noodles but they were even perfect in this recipe. Thank you for sharing Pati.

1. Pati Jinich
  
  Apr 13
  
  Thank YOU for trying the recipe, Pati Jr. 😉
  
Diana

Mar 31

Patti, absolutely LOVE your show!!!! I’m making 2 one veggie and one veggie for vegetarian daughter!!

Thank you
Diana

1. Pati Jinich
  
  Apr 08
  
  Awesome! I hope everyone loves the lasagna, Diana.
  
Sylvia Harmon

Dec 30

Pati! My husband & I love watching your show! You make everything look delicious! We made the Veggie Loaded Mexican Lasagna a few nights ago. It was delicious! It took a long time to make tho. Thank u so much!

1. Pati
  
  Dec 31
  
  Worth the wait though 😉
  
Phyllis Smith

Dec 24

I made this for Christmas Day tomorrow! Can’t wait to taste it and share with family! Wish I had made step by step picks, will do next time. Merry Christmas to you and your family!

1. Pati
  
  Dec 27
  
  I hope you had a Merry Christmas too Phyllis. Have a Happy New Year!
  
Nan

Dec 22

Awesome Patty!!!
Thank You!!!!
Happy Holidays!!
🎅🏻🤶🏻⛄️❄️🎄🦌🙏🏻😊👊🏻👍🏻❤️

1. Pati
  
  Dec 23
  
  Have a yum holiday, Nan!
  
Martha AustenVender

Dec 19

Dearest Ms. Jinich: Saw it. Made it. LOVE it. I made the sauce the day before (two jalapenos, one seeded), which saved some time on the day of, and I substituted red chard for the spinach (better-looking and cheaper than the spinach at the market). SO worth the time. You make my heart moo-shy!

1. Pati
  
  Dec 20
  
  Aww so happy you loved it, Martha!
  
Andy Trout

Dec 14

Hola Patti, Watched your show last night as you made this delicious looking dish and let me say,
I must make it too. Love your show and recipes. Sure this lasagna will be a hit,

1. Pati
  
  Dec 14
  
  Enjoy the lasagna, Andy!
  
Joe in San Diego

Dec 13

I’m so excited to make this Lasagna. All of your recipes that I’ve made are so delicious. I want to have this for Christmas Day when my niece and her partner are here. For sure I want to make it ahead of time, I see you said in previous comments that it would be fine to freeze, but if I made this on the 22nd would it hold in the refrigerator until the evening of the 25th, or maybe best to freeze? Thanks in advance. Merry Christmas to you and your family! BTW: love your show too.

1. Pati
  
  Dec 18
  
  Oh I’m so happy to hear that Joe! It’s best if you freeze the lasagna, unless you are making it a day ahead and then baking it. If you freeze it, you can then bake it on Christmas. Have a yum holiday!
  
j

Dec 13

I WILL MAKE THIS FOR XMAS

1. Pati
  
  Dec 14
  
  Yay! Have a Merry Christmas, J.
  
Paul Wells

Dec 13

Pati, Just got done watching your show on your Mexican Vegetable lasagna looks totally awesome! I’m going to give this a try for some friends real soon and one more thing want to wish your entire family your production crew your producers everyone possible that make sure show 1 of the best Mexican shows that wish you had smell a vision. Thank you and merry Christmas to all

1. Pati
  
  Dec 14
  
  Thank you Paul! I’ll pass on your message to my crew. And Merry Christmas to you too.
  
Gayle

Nov 24

After seeing this on your show, I’m making this today. It looks amazing. Can I assemble today and bake tomorrow or is it best to assemble, bake today and reheat tomorrow? Thank you.

1. Pati
  
  Nov 26
  
  Absolutely, Gayle! You can assemble and bake it the next day.
  
Inani

Nov 15

Planning to make this for our family Christmas; I think my Mexican-American son-in-law will eat it up!
Thank you for gifting us this tasty dish! (I really love your fun energy and have so much fun being
introduced to the cultural experience!)

1. Pati
  
  Nov 16
  
  I hope the whole family loves the lasagna, Inani! Have a very happy Christmas.
  
Daniel Terrazas

Nov 08

I had to make this dish as soon a I saw the recipe. I don’t cook a lot by recipe and I didn’t read the whole recipe first. It took me 3 hours! Can’t wait to eat it!

1. Pati
  
  Nov 09
  
  Oh all the hard work will pay off, Daniel 😉 Enjoy the lasagna.
  
Meg

Nov 05

Pati, saw this on PBS and want to make for my family over Christmas! I live in Texas and all these flavors are perfect! I am gluten free and plan to use GF lasagna noodles, but everything else in the recipe is ok for a GF diet. I want to know if I can prepare this and then freeze it before I cook it which would allow me to make it a week or so before my family arrives. O would it freeze after it is baked in the oven? Please advise thanks!

1. Pati
  
  Nov 07
  
  You can absolutely freeze it…it’s best to make it and freeze it before baking, but you can also bake and then freeze it. Have a Merry Christmas, Meg!
  
Marilyn

Nov 04

Can I make ahead and freeze it ?

1. Pati
  
  Nov 07
  
  You can, Marilyn! It’s best if you freeze it before baking, but you can also bake and freeze the lasagna.
  
Laura Tosto

Oct 23

Oh I made this for my husband and a dinner he hosted. They loved every bite of it! Delicious!

1. Pati
  
  Oct 24
  
  So happy to hear this, Laura!
  
Dona B.

Oct 09

I love your show so much! Beautiful food & areas close enough to visit. Even though I’m rather chile “shy” I think your recipes will make my family so happy! Thank you for such a wonderful experience cooking delicious food!

1. Pati
  
  Oct 09
  
  I’m beyond happy to hear that you are having a wonderful experience cooking, Dona!
  
Carol

Sep 19

I watched your show yesterday on PBS and I’m hooked. This lasagna recipe is just what I was looking for since I need to eat a lot less meat in my diet 😊a big thanks to you. Gracias

1. Pati
  
  Oct 03
  
  So glad you discovered the show and this lasagna, Carol!
  
Norma Henderson

Sep 16

My husband & I love watching your TV cooking show on Saturdays at 1:00pm. Also love seeing your handsome sons
participating on the show every now & then. I will definitely try the recipe “Veggie Loaded Mexican Lasagna” as soon as I can & also the other recipes.

1. Pati
  
  Oct 06
  
  Oh thank you Norma. I hope you love all the recipes!
  
Manya Siller

Sep 11

good essay on how to make mexican lasagna, lenghty and complete, gracias Patricia

1. Pati
  
  Sep 11
  
  Well thank you, Manya!
  
Paul Anthony

Sep 10

Made this today so easy and taste so great . I love lasagna , love you version.
Thank you

1. Pati
  
  Sep 10
  
  So happy you enjoyed it, Paul.
  
Rosanna

Sep 08

Whoa!!! That is quite a bit of ingredients for lasagna. It is loaded. But-I know-you appreciate your fans; therefore, as soon as fall rolls in, I will try the recipe. I already had the lasagna (The cooking kind), the ricotta, and mozzarella before you sent us this new, creative, version. “Guess, I have to switch around”. Thanks!

1. Pati
  
  Sep 10
  
  It is SUPER loaded, but super yum. Have fun cooking it, Rosanna.
  
Rob Zeleniak

Sep 06

Patty, this recipe sounds muy deliciosa… looking forward to trying this during the upcoming holidays. Thx so much from a big fan in Massachusetts! Be well.

1. Pati
  
  Sep 11
  
  I hope you love it for the holidays, Rob!

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

Veggie Loaded Mexican Lasagna

Recipe Yield

Cooking time

Rate this recipe

Ingredients

For the Spinach and Mushroom filling:

For the Zucchini, Poblano and Corn filling:

For the Salsa Roja (makes about 4 cups):

To assemble the Lasagna:

To Prepare

To make the spinach and mushroom filling:

To make the zucchini, poblano and corn filling:

To make the salsa roja:

To assemble the lasagna:

Related Content

Green Beans in Corn Sauce with Pumpkin Seeds

Red Rice

My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Grilled Corn Salad

Trending in recipes

Comments

Leave a Reply Cancel reply