This is my husband’s favorite meal.
Yep. If you were to ask him what his favorite dish is that I make, this would be the one. Which is so ironic because he’s a biiiiiig meat eater. He loves a great steak, slow cooked short ribs, or a double double animal style – no tomato.
Funny enough, one of his other favorite meals is my No-Fuss Vegetarian Spinach Lasagna. Maybe he’s not such a meat-eater after all!
Yet this simple, vegetarian meal seems to satisfy even the manliest of men. It still hits that comfort feeling you’re looking for, just with healthier ingredients!
Packed with brown rice, spinach, beans, and peppers, this recipe is full of flavor and tasty surprises. My favorite layer? The bean/pepper mush. I let this cook down until it becomes super soft and almost mush like. Yes, that’s a technical term.
This recipe was originally created by one of my closest friends Sara. Back in the day before kids, carpools, and minivans, Sara and her husband lived in the building directly behind us in Santa Monica. She and I would spend an entire Saturday afternoon planning a menu, shopping at the farmer’s market, and cooking dinner for our husbands. Then we would stay up all night, stuff our faces, drink bottles of wine, play Balderdash and laugh until practically peeing our pants. Then sleep in as late as we wanted on Sunday. Oh, those were the days.
Anyways, Sara came up with the GENIUS idea for this mexican lasagna, which I’ve slightly tweaked, and I think have perfected. People. Go. CRAZY for this recipe. I don’t know what it is. But it’s a crowd pleaser.
This was one of the main dishes I served at the Dinating at Home dinner a couple weeks ago. And it’s a great dish to serve for Cinco de Mayo! Do it.
Mexican Lasagna
- Yield: 8 1x
Description
A delicious vegetarian lasagna made with brown rice, tortillas, and layers of veggies.
Ingredients
- 1 cup uncooked brown rice
- 2 cups vegetable or chicken stock, (plus 1 cup (for the bean mixture))
- 2 tablespoons olive oil
- 1 onion, (sliced)
- 1 red bell pepper, (thinly sliced)
- 2 cloves garlic, (minced)
- 1 can (15 oz pinto beans, drained and rinsed)
- 1 can (15 oz black beans, drained and rinsed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 5–6 whole wheat (or corn tortillas, cut in quarters)
- 2 1/2 cups shredded colby jack cheese
- 4 cups fresh spinach
- Garnish with sliced avocado (cilantro, salsa, and sour cream)
Instructions
- Preheat oven to 375 degrees, and spray a 9×13 inch baking dish with cooking spray. Set aside. Start cooking rice according to package using the broth as the liquid.
- In large saute pan, heat olive oil over medium heat. Cook onion, and red pepper in olive oil. Add a little salt and pepper and cook about 5-7 minutes. Add garlic and cook about 1 minute. Add both cans of beans, garlic powder, onion powder, and about 1/2 – 3/4 cup of stock. Stir over medium heat and reduce until thick and beans are mushy. Add more stock as necessary (about 20 minutes). Add salt and pepper to taste.
- Start to layer in baking dish. Lay tortillas just enough to cover the bottom, 1 cup of cheese, half of the rice, all the spinach, all the bean mixture, other half of rice, another layer of tortillas, then topped with remaining cheese.
- Bake about 20-30 min until cheese is bubbly and crispy.
- After baking, garnish with sliced avocado and chopped cilantro. Serve with, salsa, sourcream, and maybe a splash of lime.
And let me know what you think.
Comments
Karen
So, so good. I’ve been doing meatless Mondays for the last few months and this has definitely made the rotation. Even my pickiest eater loved it!
★★★★★
Laney Schwartz
I love hearing that, Karen! Thanks for leaving a review!
Jodi
Another win for the whole family. I used TJ’s quinoa tortillas and they were just okay. Will use corn tortillas next time. However, we added ground beef and yum it was a great decision. I think it impacted the lasagne part as it all didn’t stick together super well but who cares the flavor was delicious .
★★★★★
Steve
Love this dish
★★★★★
Life is but a Dish
Yay! us too!
Val
So yummy!!! Added bonus- super cheap meal that will last a few meals 🙂 thanks for the great recipe! Loved it and definitely very satisfying, even without any meat!
★★★★★
Life is but a Dish
So glad you enjoyed!
Bridgette
Tried this a few nights ago and LOVED IT!!! I actually cooked some lentils and brown rice together and added that to the recipe. That was my husbands request. Besides that stuck to the recipe as written. Hubby says it’s one of his new favorites and I have to agree. Served to a group nd everyone enjoyed it. No one missed the meat.
★★★★★
Life is but a Dish
Oh I’m so happy!!
Towles Kintz
Yet another amazing, easy, delicious recipe! Thank you!!!
★★★★★
Life is but a Dish
Yay! SO glad you liked it!
meisneb
Any issue with assembling the day before, refrigerating, and then cooking?
Life is but a Dish
Should be good to go!
Alyse
Huge hit in our home! Switched red pepper for poblano because it’s what I had on hand. And instead of oil on bottom, Trader Joe’s bottled enchilada sauce. And a little on top. Had it 2 days in a row. Thanks for this amazing recipe!
★★★★★
Life is but a Dish
Yay!! We love this recipe too! So glad you enjoyed.
Rochelle Bryan
Loved it! We added some pickled jalapeños to add some heat, but seriously my brood of 5 loved it. We didn’t miss not having meat. It was really satisfying and delicious.
Life is but a Dish
This makes me so happy!! So glad everyone enjoyed. And pickled jalapeños sound awesome!
Alicia
We do a similar meal, without rice and add enchilada sauce. We just call it Enchilada Casserole 😉 Great dish! My husband loves enchiladas so much he doesn’t ever mind if its meatless 🙂
Swills
Great dish! My husband, who is also a big meat eater, absolutely loved it. I added a semi-cleaned jalapeño and some cilantro to the bean mash, so it had a little more heat to it.
Life is but a Dish
Sounds like a great modification! So glad you enjoyed it!
marcy grutza
yum!!! Recipe saved and added to my favorites!
Life is but a Dish
Yay!