Vegetarian Mexican Lasagna Bake

Follow our step-by-step guide on how to make Vegetarian Mexican Lasagna Bake.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and give a light spray of cooking spray to a 9x13-inch baking dish to ensure nothing sticks.

2. Step 2

   In a large skillet, warm up some olive oil over medium heat.

3. Step 3

   Toss in diced onion, jalapeños, red bell pepper, and minced garlic, and sauté them for about 5 to 7 minutes until the onion turns a lovely translucent shade.

4. Step 4

   Next, lower the heat to medium-low and stir in salsa, black beans, corn, chili powder, and cumin.

5. Step 5

   Let this flavorful mixture simmer for about 5 minutes, stirring occasionally to blend those delicious flavors.

6. Step 6

   While that simmers, grab a separate bowl and combine 2 cups of shredded pepper Jack cheese, ricotta cheese, thawed spinach, a beaten egg, salt, and black pepper.

7. Step 7

   Mix everything together until it’s well combined and creamy.

8. Step 8

   Now, it’s time to start layering! Place 6 corn tortillas at the bottom of your prepared baking dish.

9. Step 9

   Using a slotted spoon, add half of the vegetable mixture over the tortillas, followed by half of your cheesy spinach blend.

10. Step 10

    Repeat this layering magic with another 6 tortillas, the remaining vegetable mixture, and the rest of the cheese mixture.

11. Step 11

    Finish off with a final layer of 6 tortillas.

12. Step 12

    Now, pour the enchilada sauce evenly over the top layer of tortillas, and sprinkle the remaining pepper Jack cheese on top for that perfect melty finish.

13. Step 13

    Pop your dish into the preheated oven and let it bake for 45 minutes to 1 hour, or until the cheese is beautifully melted and bubbly.

14. Step 14

    Once it’s out of the oven, let it cool for a few minutes to avoid any eager burns, then serve up this delightful dish and enjoy the smiles it brings to your table!.