Tandoori Veg Mexican Lasagna
This Easy Tandoori Lasagna recipe is like Enchilada but layered up as lasagna. The recipe calls for same ingredients. You can use pasta but instead I have used tortillas. It’s made with tortillas layered with vegetables, beans, corn and topped with enchilada sauce and cheese and all baked together until golden brown.
If you are a fan of easy one pan, baked, make ahead type of food, this will be your favorite recipe. This might be far from authentic but it’s so delicious. The additional toppings cannot be missed.
If you know we love tex-mex type of food a lot. It works great of get togethers too.
What is Mexican Lasagna?
Mexican Lasagna is a fun creative take on classic Italian dish called Lasagna with tortillas instead of noodles stacked or layered with choice of filling in my case as we are vegetarians its veggies, beans, corn etc. You can either use enchilada sauce or marinara sauce, layered with lots of cheese in between it makes up a delicious dish. I found this much more interesting than enchiladas. Ofcourse there are so many toppings that can be added to make it fun recipe. My favorite toppings are onions, jalapenos, cilantro and cotija cheese.
This can be prepared in advance and baked closer to serving time. It can also be a great dish to carry out to potlucks or parties. Check out another enchilada recipe!
Ingredients used in this recipe
Tortillas – Flour tortillas are the best as I feel corn tortillas become soggy after cooking. I prefer corn tortillas mostly for tacos. I used 8’ inches ones but you can use any size but remember you might need more compared to mine depending on the size. Unlike lasagna noodles, they will double stack, it’s okay. You can also use lasagna noodles in this recipe.
Vegetables – Bell peppers of two different colors, onions, zucchini, black beans, corn, garlic.
I used one full 15 oz. can of beans, you can use ¾ of it and freeze rest of them. Same with corn, I used 15 oz. can.
If you like tomatoes, you can add canned whole tomatoes, chop them up. I am not a fan of tomatoes. You can also add layer of refried beans for creaminess.
Dry Spices – Taco seasoning of your choice, tandoori masala and red chili powder.
Sauce – Enchilada sauce either store-bought or homemade works fine. You can also use marinara sauce. It works perfectly.
Cheese – Any Mexican blend of cheeses works well.
Toppings – Toppings are optional, but if you want you can add sour cream, cotija cheese, cilantro, olives, avocados, or make some guacamole on side, jalapenos, or some red onions or pico de gallo.
Tips/ Suggestions
You can also add more veggies like mushrooms, olives etc.
I used 8×11 circular pan. You can use any size. If you use larger baking pan, it will yield less layers. I have also used an oven safe skillet to make this dish.
Let the baked lasagna cool down a bit for 8-10 minutes before slicing into it. It holds layers together.
Leftovers can be stored but tortillas will soak up all the sauce as it sits. While serving leftovers, serve extra warm enchilada sauce on the side.
Tandoori Veg Mexican Lasagna
Ingredients
Tandoori Veg Filling
- 2 tbsp olive oil
- 1 medium red onion chopped
- 1 medium red bell pepper chopped
- 1 small green bell pepper chopped
- 1 small zucchini or squash chopped
- 2-3 garlic cloves grated
- ½ jalapeno or 1 small green chili optional
- 1 15 oz. can black beans rinsed and drained
- 1 15 oz. can corn rinsed and drained
- 1/2 tsp garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tsp taco seasoning
- 2 tsp chili powder I used Kashmiri
- 1-2 tsp tandoori masala
- Salt to taste
Extra
- 12 8” large flour tortillas
- 1- 11/2 cup enchilada sauce or marinara
- 14-16 oz. shredded Mexican cheese blend
Toppings
- Cotija cheese
- Chopped jalapeños
- Cilantro
- Sliced red onions
- Salsa or pico de gallo
- Sour cream
- Avocados or Guacamole
Instructions
Tandoori Veggies
- Preheat oven – Preheat oven to 425°F and spray an 8 x 11 pan with nonstick spray.
- Saute Veggies in a shallow pan over medium-high heat, add some olive oil followed by grated garlic, green chili and onions. Add chopped bell peppers and zucchini too, cook until everything softens a little bit. Add beans and corn too.
- Add dry spices like garam masala, cumin powder, taco seasonings, oregano, salt, tandoori masala, red chili powder. Stir and cook for few minutes until combined then remove from heat. Add about ½ cup enchilada sauce in the mix and stir to combine.
Assemble Lasagna
- Spread about ½ cup of the enchilada sauce/marinara over the bottom of the baking dish. (Reserving rest). Layer the tortillas on top of the sauce slightly overlapping as shown in the picture. Add 1/2 of the filing evenly over the tortillas. Sprinkle some shredded cheese all over the filling.
- Repeat the same process with more tortillas, filling, and cheese with a layer of tortillas on top. Add the remaining sauce on top layer followed by cheese.
Bake
- Top with remaining sauce and cheese and then bake for 15-20 minutes until cheese is melted and bubbly hot. If the cheese gets too dark, you can cover it with foil.
- Remove from the oven and let it cool down for 10 minutes and then slice and serve with garnish and toppings.
Notes
- You can also add more veggies like mushrooms, olives etc.
- I used 8×11 circular pan. You can use any size. If you use larger baking pan, it will yield less layers. I have also used an oven safe skillet to make this dish.
- Let the baked lasagna cool down a bit for 8-10 minutes before slicing into it. It holds layers together.
- Leftovers can be stored but tortillas will soak up all the sauce as it sits. While serving leftovers, serve extra warm enchilada sauce on the side.