Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna

CornCotijaEP709

Veggie Loaded Mexican Lasagna

Lasagna de Verduras a la Mexicana

Recipe Yield

6 to 8 Servings

Cooking time

1 hour 55 minutes

Rate this recipe

4.86 from 7 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

95comments inVeggie Loaded Mexican Lasagna

  1. 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!

  2. 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 😉

  3. 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 😉

  4. 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!

  5. 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!

  6. 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 😉

  7. 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!

  8. 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

  9. 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!

  10. 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!

  11. 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. 👍

  12. 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!

  13. 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!

  14. Patty Lou

    Oct 26

    I am allergic to tomatoes. Any suggestions??

    1. Pati Jinich

      Nov 21

      Oh no! You can use tomatillos instead, Patty.

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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.

  22. 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 😊

  23. 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.

  24. 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. 😉

  25. 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.

  26. 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 😉

  27. 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!

  28. Nan

    Dec 22

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

    1. Pati

      Dec 23

      Have a yum holiday, Nan!

  29. 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!

  30. 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!

  31. 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!

  32. j

    Dec 13

    I WILL MAKE THIS FOR XMAS

    1. Pati

      Dec 14

      Yay! Have a Merry Christmas, J.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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!

  38. 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.

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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!

  44. 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.

  45. 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.

  46. 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!

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