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Roasted Vegetable Mexican Lasagna

My boys could eat have “Taco Tuesday” every week. My husband and I, not so much. BUT, I could have some sort of Mexican inspired dish on a weekly basis. I love all the spices and sauces, plus the ingredients and preparation is always pretty simple which makes it easy for a weeknight meal.

roasted vegetable Mexican lasagna

I wanted to try something new and had a lot of veggies in the fridge that I knew would go bad soon if we didn’t eat them. Still, at the age of 10 and 8 years old I need to sneak veggies into foods, and making meals like this is the best way (for me) to do it.  What I love about this roasted vegetable Mexican lasagna is that almost any veggie could work. You can change it up with the season, having root veggies in the fall, squashes and peppers in the summer and asparagus, spinach in the spring. The possibilities are endless.  Here is my version of a roasted vegetable Mexican lasagna using homemade enchilada sauce, trust me you want to make your own. What are some veggies you would put in yours?

roasted vegetable Mexican lasagna 2

Roasted Vegetable Mexican Lasagna
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 head cauliflower
  • 4 cups shredded kale
  • 2 diced peppers
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 cup frozen corn
  • 1 can black beans
  • 1 pack of corn or flour tortillas sliced in half
  • ½ cup fresh cilantro
  • 2 teaspoons cumin (divided)
  • 2 teaspoons chili powder (divided)
  • salt/pepper to taste
  • 1 batch of red enchilada sauce
  • 3 cups Mexican blend cheese
  • ⅓ cup green onions diced
  • 1 lb of venison or meat of your choice
  • sour cream (optional)
  1. Using a roasting pan or large baking pan spread out all the vegetables except green onions
  2. Drizzle with olive oil and sprinkle salt, pepper, chili powder and cumin - mix together
  3. Bake at 400 for about 30 minutes stirring once until all the veggies are browning and cooked through
  4. saute venison or ground meat of your choice adding chili powder and cumin
  5. Take out of the oven, add ½ of the fresh cilantro then begin assembling the lasagna
  6. Using a 9x13 baking pan spread enough enchilada sauce on the bottom to lightly cover
  7. add a layer of roasted veggies
  8. layer of meat
  9. layer of cheese then repeat until you've reached almost to the top. Last layers should be tortillas and cheese.
  10. Cover with foil and bake at 375 for about 20-30 minutes until all the cheese is melted and it begins to bubble
  11. uncover and put back in the oven for 10 minutes to brown the top a bit
  12. Cut and serve with diced green onions, fresh cilantro and sour cream if desired



7 Responses to Roasted Vegetable Mexican Lasagna

  1. Lindsey November 20, 2015 at 11:42 am #

    How creative!! I so love this idea, can’t wait to try <3

  2. Alissa November 20, 2015 at 3:30 pm #

    This looks delicious. We love Mexican and we do tend to stick with our favorites, so it’ll be nice to try this and mix it up sometime soon!

  3. Jennifer O November 20, 2015 at 8:31 pm #

    Sounds SO yummy! Willl have to try this soon! Taco night is getting old in our house too!

  4. Hilary November 21, 2015 at 8:22 am #

    This sounds amazing! Adding to my Yummly now!

  5. Mollie December 9, 2015 at 9:53 am #

    Your recipes always make me happy. Thanks for this post! I have a pile of your recipes calling my name at the moment. 🙂

    • Trina O'Boyle December 10, 2015 at 5:25 am #

      Awww! Mollie you’ve made my day 🙂 Thank You! So happy that families are getting inspired by my recipes to feed their families healthy and easy meals.

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