Vegetarian Mexican Lasagna Recipe

Lasagna is a dish of Greek/Italian origin consisting of filled pasta sheets, sometimes with meat, vegetables, or a combination of both. In addition, they are presented bathed in a tomato or béchamel sauce and gratin with cheese, a delicious dish, attractive and highly appreciated in different regions of the world. For this reason, on this occasion, we present you exquisite vegetarian Mexican lasagna, so that people who do not consume animal meat can also enjoy this delicacy.

Ingredients to make Vegetarian Mexican Lasagna:

• for the filling
• 2 pieces of Pumpkin
• 2 pieces of potatoes
• 1 cup of mushrooms
• 1 piece of Chile bell pepper
• 3 pieces of Carrot
• 1 cup of corn kernels
• 1 cup grated panel cheese
• 1 bunch of spinach
• 2 tablespoons of Oil
• 1 pinch of salt
• 1 pinch of Pepper
• for the willow
• 6 pieces of red tomato
• 1 clove garlic
• ¼ piece of onion
• 1 tablespoon of wheat flour
• 1 tablespoon of Oregano
• 1 Cilantro branch
• 1 branch of parsley
• 1 pinch of salt
• 1 pinch of Pepper
• Pasta
• 8 sheets of pasta for lasagna

How to make Vegetarian Mexican Lasagna:

1. We present the ingredients to useto prepare the Mexican-style vegetarian lasagna
2. To start our preparation, we are going to cook the pasta sheets.
3. Thus, in a saucepan with enough boiling water, add the slices, a splash of oil, onion and a pinch of pepper.
4. Meanwhile, we are going to slice the ingredients that will be for the filling: mushrooms, pumpkin, potato, onion and carrot. We chop the bell pepper.
5. To continue with the preparation of the Mexican vegetarian lasagna, in a pan with sufficiently hot oil, add the onion and fry.
6. Later, we add the carrotso that it cooks together with the onion.
7. We let these ingredients cook for a few minutes, since the carrot takes a while to cook, without stopping to move.
8. When the cooking of the carrot is advanced, we add the potato. And in the same way, we do not stop moving the preparation so that the ingredients of the vegetarian lasagna continue to cook.
9. Finally, to complete our filling, we add the pumpkin, the mushrooms, the bell pepper and the corn kernels.
10. We let them incorporate well into the other ingredients and remove from the heat when they are ready. We reserved for a moment.
11. On the other hand, to prepare the saucethat will accompany the Mexican lasagna; we are going to cook some ingredients in a small saucepan with boiling water: red tomato, onion and garlic.
12. Once the ingredients mentioned above are perfectly cooked, we are going to place them in the blender together with oregano, coriander, and parsley and wheat flour.
13. We mix them until a uniform red sauce is formed without lumps
14. When the sauce is formed, we place it in a hot saucepan with oil to season it and add salt and pepper to taste.
15. We move for a moment and reserve it when it is ready.
16. To start forming the vegetarian Mexican lasagna, spray a baking tray with a little spray oil and place the pasta sheets.
17. Subsequently, we place a little filling on the pasta sheet, well distributed throughout the base.
18. On the filling we add a little of the previously prepared red sauce, and some spinach leaves.
19. Next, we add the grated panel cheese. In this way, the vegetarian lasagna begins to be almost ready.
20. And to finish, we place the pasta sheet on top of the cheese. We repeat this process until the desired number of layers is reached.
21. Then, we wrap the tray with aluminum foil and bake the vegetarian lasagnafor 25 minutes at 200ºC.
22. After the time has elapsed, we take it out of the oven and if the Mexican lasagnais ready, we serve it hot.
23. Ready! Now we can taste this delicious vegetarian Mexican lasagna, ideal to serve when we have guests or, simply, we want to treat ourselves.