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Green Mexican Lasagna

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Green Mexican Lasagna is the perfect meal to feed a crowd! Full of flavors and packed with goodness!

Green Mexican Lasagna

I love fusion food and when it involves Mexican cuisine, I am the happiest!

I love making lasagna – just simple lasagna with noodles and tons of veggies and a spicy sauce. Yes I love spicy food.

I also love enchiladas. So when I realized that I can get away with putting both in one dish and call it aGreen Mexican Lasagna – you can only imagine that my happiness knew no bounds! This is in and out a Mexican dish, only arranged in lasagna style. To me this meal screams comfort and Monday needs comforting food.

Ingredient Prepped for Green Mexican Lasagna

I decided to make a quick tomatillo based sauce and you won’t believe me when I tell you that it literally takes 5 mins to get the sauce together. Now if you are buying canned beans and packet of mexican rice that saves you more time. I like making beans from scratch but it it totally optional. You can easily sub any meat in place of beans. The veggie part- you can go crazy here. Summer produce has so much to offer- I used red and green bell peppers and fresh corn but you can use zucchini, squash, asparagus, green beans and what not. This is one meal that won’t make you feel that you need to skip next day breakfast just cause you indulged the previous night. Full of veggies, beans, green sauce – it is meal for champions if I say so! I know it sounds funny to me too hehe!

Green Mexican Lasagna Prep Staging

I ended up taking tons of photos and with all the brightness in this meal, I just couldn’t resist but add all here for you guys. Hope you guys enjoy these photos and the one below has steps as to how I layered it in the baking dish. It’s super simple.

Goes like this –>Sauce–>tortillas cut in half moon shapes or full if you are using a big dish–>more sauce–>sauteed veggies–>beans–>rice–>cheese–>more sauce–>repeat all the steps.

Slice Ready of Green Mexican Lasagna

The best part about this meal : it makes a lot so you can probably freeze the left overs and you got dinner for those crazy nights when you got no intention to cook!

Green Mexican Lasagna
 
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Author:
Serves: Serves 4-6
Ingredients
  • 9 white or yellow corn tortillas
  • 6 ounce mild/sharp cheddar cheese, grated
  • 1 packet of mexican rice blend, cooked as per package directions
For refried beans:
  • 1 cup dry pinto beans or a can of refried beans
  • Salt to taste
  • ¼ tsp red chili powder
  • 1 tsp taco seasoning
  • ¼ tsp cumin powder
For "Green" Sauce:
  • 3 med size tomatillos, cleaned, poked using a knife and microwaved on high for 1-1.5 mins (Keep them in a zip lock but DO NOT close the zip all the way)
  • 1 jalapeno
  • ½ cup tightly packed cilantro
  • 1 can fire roasted chopped green chile (I used HATCH brand)
  • ½ cup red onion, chopped
  • 4 garlic cloves
  • ¾ cup water
  • ¼ tsp cumin powder
  • Salt to taste
  • Pinch of paprika
  • 2 ounce mild/sharp cheddar cheese, grated
For veggies:
  • 1 green bell pepper, chopped
  • ½ red bell pepper chopped
  • 2 fresh corns, husk removed and roasted on stove top or grill
  • salt to taste
  • 2 tsp olive oil
  • 1 garlic clove
  • ½ tsp cumin powder
  • ½ tsp oregano
  • ¼ tsp paprika
  • 1 tsp taco seasoning
Instructions
  1. In a pan, add oil. Once hot, add garlic. Saute for a minute or two. Add bell peppers and corn. Add salt, cumin, oregano, taco seasoning and paprika. Stir it around and cook it on med-low until veggies get cooked through. Taste and adjust seasoning if needed.
Assembling:
  1. Cook the Mexican rice as per package directions and keep it aside.
  2. If using fresh pinto beans, soak them in hot water for about 10-15 mins. Rinse and pressure cook them with sufficient water. You might end up getting 12-15 whistles or more until the beans get cooked all the way.
  3. Transfer cooked beans in a blender. Add little water, salt to taste, cumin, taco seasoning and red chili powder. Blend until coarsely blended. Taste and keep it aside.
  4. For sauce, throw in all the ingredients except water and cheese in blender. Blend on high until smooth. Transfer to a pot and cook on med-high heat. Add water. Keep cooking for 10-15 minutes until it starts to get little thick. Stir the cheese and taste and adjust seasoning if needed. Keep it aside.
  5. In a baking dish, pour few tbsps of sauce. I couldn't fit whole tortilla so I cut them in half and then layered. But it depends on the size of baking dish you are using. Layering is shown in one of the pic above as well. Sauce, Tortillas, sauce, veggies, beans, rice, cheese, sauce and repeat.
  6. I used 3 tortillas per layer and I used a baking dish roughly around 8" *4".
  7. Bake in a 350F pre heated oven for around 30 minutes. Let it sit for 10-12 mins before serving. Garnish with more cilantro and serve with more sauce and sour cream.

More Mexican Food Recipes:

Quick Cheesy Enchilada Rice Casserole

Easy Mexican Pizza

Layered Mexican Dip

Reader Interactions

Comments

  4. I’ve always been scared of tomatillos because I don’t know what to do with them but this looks so easy to put together. Love the idea of using whatever veggies that are ripe – got lots of tomatoes and zucchini coming in so will be adding them as well. Thanks for sharing – it looks delicious – and it will get me over my tomatillo conundrum :).

    Reply

    • Yes this tomatillo based sauce is super easy and I am sure after this you won’t be scared of tomatillos!!

      Reply

  11. This looks great, and I love the idea of making lots to freeze! My freezer is down to it’s last pre-made meal, so time to restock!

    Reply

    • Awww you should and do let me know how you liked it!! Though you can easily replace corn tortillas with flour tortillas to make your life easier!!

      Reply

  24. I looooove Mexican lasagnas (though I normally call it enchilada casserole). I’ve never made it with a tomatillo salsa… and in fact have never even made tomatllo salsa as far as I can remember — this must be remedied ASAP because this sounds incredible.

    Reply

    • Hey Yachna!I baked it uncovered! But I will suggest baking it when ready to eat as it tastes amazing piping hot with lot more sauce and sour cream!! 🙂

      Reply

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