A hearty pasta with a Mexican style twist on a classic lasagna! Your whole family will love this easy to make dinner!

Vegetarian Mexican Lasagna

My husband has a knack for finding the good stuff. It doesn’t matter what it is, he just has this gift of slowing down and noticing things I walk right past. That’s why he always goes to the toy aisle with our son!

We were eating lunch at our church potluck and he was raving about this Mexican Lasagna. Then a friend of his who was sitting across from him chimed in and said he really liked it, too. I didn’t take it, so I took a bite of my husband’s and it was delicious! I knew I had to hunt the recipe down.

So naturally I started with the Hispanic group at our church. Nope, none of them made it. After asking around I discovered it was my Grandma who made it! I did not see that coming. It was the first time I had ever had this dish, she had never made it before. She said she decided to try a new recipe. Well, it’s a keeper and now I am excited to share it with you!

I do have a little healthier version called Vegetarian Mexican Lasagna if you’d like to try making it that way, too! If you love this as much as my family does, then make sure you try Vegetarian Enchiladas, Vegetarian Sheet Pan Quesadillas, or Mexican Street Corn Casserole, too! Or, you could make classic Vegetarian Lasagna.

What You’ll Need:

• 2 (12 oz) bags Morningstar Griller Crumbles
• Oil for Frying
• 1 (16 oz) Fat Free Refried Beans
• 4 Green Chili’s, Chopped
• 1 (1 oz) packet Taco Seasoning
• 2 tbsp Hot Salsa
• 1 (12 oz) box Lasagna Noodles
• 2 cups Cheese, Shredded
• 1 (16 oz) jar Mild Salsa
• 2 cups Water
• Sour Cream
• Black Olives, Sliced
• Green Onions, Chopped

How to Make Mexican Lasagna

• Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
• Fry 2 (12 oz) bags Morningstar Griller Crumbles with a little oil until golden brown and transfer to a large bowl.
• Stir in 1 (16 oz) can fat free refried beans, 4 chopped green chili’s, 1 (1 oz) packet taco seasoning, and 2 tbsp hot salsa until well mixed.
• Layer noodles in the pan, followed by the mixture, then sprinkle a 1/2 cup shredded cheese evenly over the mixture. Repeat until you have 4 layers.
• Combine 1 (16 oz) jar mild salsa with 2 cups water. Pour over entire lasagna.
• Bake for 1 hour.
• Let sit for 15 minutes before serving.
• Top with sour cream, sliced black olives, and chopped green onions.

More Mexican Recipes:

• Creamy Rice Pudding
• Vegetarian Taco Salad Bowl
• Vegetarian Doritos Taco Salad
• Vegetarian Fajitas
• Vegetarian Enchiladas
• Vegetarian Tostadas
• Crock Pot Black Bean Burritos
• Mexican Street Corn Casserole
• Vegetarian Mexican Lasagna
• Vegetarian Sheet Pan Quesadillas
• Copycat Taco Bell Cruchwrap
• Vegetarian Chicken Chimichanga’s
• Vegetarian Tostadas

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Yield: 12

Mexican Lasagna

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Mexican Lasagna, a hearty pasta with a Mexican style twist on a classic lasagna! Your whole family will love this easy to make dinner!

Prep Time 1 hour 20 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 (12 oz) bags Morningstar Griller Crumbles
• Oil for Frying
• 1 (16 oz) Fat Free Refried Beans
• 4 Green Chili's, Chopped
• 1 (1 oz) packet Taco Seasoning
• 2 tbsp Hot Salsa
• 1 (12 oz) box Lasagna Noodles
• 2 cups Cheese, Shredded
• 1 (16 oz) jar Mild Salsa
• 2 cups Water
• Sour Cream
• Black Olives, Sliced
• Green Onions, Chopped

Instructions

1. Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
2. Fry crumbles with a little oil until golden brown and transfer to a large bowl.
3. Stir in refried beans, green chili's, taco seasoning, and hot salsa until well mixed.
4. Layer noodles in the pan, followed by the mixture, then sprinkle a 1/2 cup shredded cheese evenly over the m ixture. Repeat until you have 4 layers.
5. Combine mild salsa with water. Pour over entire lasagna.
6. Bake for 1 hour.
7. Let sit for 15 minutes before serving.
8. Top with sour cream, sliced black olives, and chopped green onions.