Craving a dinner that's both comforting and bursting with flavor?
Get ready to ditch the ordinary because this Vegetarian Mexican Lasagna is about to revolutionize your weeknight meals.
Imagine layers of tortillas, savory black beans, sweet corn, and melty cheese – a fiesta of taste you won't want to miss!
Key Ingredients
Let's plunge into the star players of our pasta salad—the key ingredients that'll make your taste buds sing! First, grab 400g of curly pasta—or whatever floats your boat. Don't forget a 1/4 cup of roughly chopped parsley or chives for that fresh kick. And hey, 120g of crumbled feta adds that salty, creamy yum!
Now, for the veggies! Chop two bell peppers, one red and one yellow, into 1-inch pieces. Next, take one red onion and cut it into wedges—like slicing up a pie that's gonna make your salad pop. Halve an eggplant lengthwise, then slice it into 1/2-inch thick semi-circles, and slice two zucchinis into 2/3-inch chunks. Finally, halve 200g of button mushrooms or quarter them if significant—because bigger isn't always better, right? And trim and cut 1 bunch of asparagus into segments about 2-inches long. Of course we will still need noodles for that lasagna texture.
Gear and Tools
Now that we have all our ingredients prepped and ready—thanks to our chopping extravaganza—it's time to gather the trusty sidekicks that'll help us bring this pasta salad to life!
First, grab your largest bowl; we need room to toss that mountain of veggies and pasta together! A big pot is essential for cooking the pasta—don't skimp on water or salt; we want perfectly cooked pasta, not a sticky mess.
For roasting, reach for 1 or 2 large baking sheets. We want the veggies to roast evenly, not steam!
A good spatula is nice, because nothing is worse than things sticking to cooking surfaces. You might consider making speedy cornbread in order to have something to serve with your lasagna, as that is always a welcome pairing. Oh, a jar for mixing the dressing is good too, and will save time washing silverware. Shake, shake, shake!
Assembly Instructions
I'm champing at the bit to show you how to assemble the ultimate veggie pasta salad; it's easier than teaching a dog to sit—trust me! First, grab a large bowl—the kind you'd use to make a really big salad.
Now, add the cooked pasta to the bowl. It's gotta be warm, not hot. Toss in those marinated veggies—make sure to get all the juicy bits from the marinade in there too! Don't be shy!
Next, pour the remaining dressing—that whole shabang—over the pasta. Stir it all together gently, so you don't squish the veggies! Everything needs to be coated—but don't overmix.
Let it sit for about 15 minutes. I know, patience is a virtue. This allows the pasta soak up all the flavors!
Serving Suggestions
Once the pasta salad has chilled just enough, I reckon it's time to chow down – and I've got some wicked serving suggestions that'll knock your socks off! Trust me; you're gonna love these!
First off, consider this: a dollop of creamy avocado crema on top, just before serving. It adds a cool, revitalizing contrast to the lasagna's savory goodness. Here's more ideas:
A sprinkle of fresh cilantro**! It will give the lasagna a bright, fresh flavor.
A side of warm tortillas** or tortilla chips – perfect for scooping up every last bit.
* Don't forget a lime wedge – a simple zest of lime is zesty and so invigorating!
I swear, it elevates the whole experience. You won't just be eating lasagna; you'll be starting on a culinary adventure that's both comforting and exciting. Taste it all; it's delicious!
Short Recipe Version
Vegetarian Mexican Lasagna
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can tomato sauce
- 1 packet taco seasoning
- 12 lasagna noodles
- 4 cups shredded Mexican cheese blend
- 1 (16 oz) container sour cream
- 1 cup salsa
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened.
- Stir in black beans, corn, tomato sauce, and taco seasoning. Simmer for 5 minutes.
- Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles, half the bean mixture, 1 cup cheese, and dollops of sour cream. repeat the bean and cheese layer. top with rest of 3 noodles.
- Top with remaining cheese.
- Bake for 30-45 minutes, or until bubbly and cheese is melted and lightly browned.
- Let stand for 10 minutes before serving. Top with salsa.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbohydrates: 40g