Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna

Lasagna de Verduras a la Mexicana
6 to 8 Servings
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Corn, Lasagna, Mushroom, Poblano, Spinach, Vegetable, Vegetarian, Zucchini
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Veggie Loaded Mexican Lasagna recipe from Pati's Mexican Table Season 7, Episode 9 "The Godmother of Cabo Cuisine"

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.

64 comments on “Veggie Loaded Mexican Lasagna

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  1. 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. 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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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!

  7. 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!

  8. 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.

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

    Thank you
    Diana

  10. 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!

  11. 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!

  12. 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!

  13. 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,

  14. 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. 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!

  15. 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

  16. 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.

  17. 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!)

  18. 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!

  19. 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. 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!

  20. 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!

  21. 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

  22. 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.

  23. 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!

  24. 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.