Mexican Lasagne Recipe
Serves: 8
  • For the sauce:
  • 2 Tablespoons unrefined, cold-pressed extra virgin olive oil
  • 1 large garlic clove, minced
  • 4 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 1 teaspoon chipotle chili powder (this is pretty spicy, but when you add the tortillas and cheese, the heat is toned down)
  • 24 ounces tomato puree or crushed tomatoes (not tomato paste), approximately 3 cups
  • ¾ cup chicken or vegetable stock
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • For the vegetables:
  • 2 Tablespoons unrefined, cold-pressed extra virgin olive oil
  • 1 onion, diced
  • 1 medium zucchini, diced
  • 1 green bell pepper, diced (or sweet bell pepper)
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 15-ounce container whole milk ricotta or vegan almond milk ricotta (such as Kite Hill)
  • 1 large egg, beaten (helps to bind the ricotta)
  • 15 6-inch corn tortillas
  • 1 cup shredded Mexican cheese blend or mozzarella (or omit)
  1. Preheat oven to 375 degrees.
  2. To make the enchilada sauce, warm 2 Tablespoons oil over medium-low heat in a small saucepan. Add the garlic and spices and sauté until fragrant, about 1 minute. Add the tomato puree, stock, salt, and pepper to taste. Simmer 3-4 minutes and taste for seasoning. Set aside.
  3. In a large skillet, warm 2 Tablespoons of olive oil and add the onion, zucchini, and bell pepper. Sprinkle with an ⅛ teaspoon each of salt and pepper and saute until tender, about 6-8 minutes. Set aside.
  4. Meanwhile, in a medium bowl, combine the ricotta and egg and set aside.
  5. To assemble the lasagne, pour ½ cup of the enchilada sauce on the bottom of a 13x9-inch baking dish. Place 5 corn tortillas on top of the sauce. They can overlap since you want to cover the bottom of the baking dish. Take ½ of the ricotta mixture (about 1 cup), and with a spoon gently spread it over the tortillas. Top the ricotta with ½ of the sautéed vegetable mixture. Spread ⅔ - ¾ cup of enchilada sauce over the veggies. Top with 5 corn tortillas, and repeat this with the same ingredients (ricotta, veggies, sauce).
  6. For the last layer, top with 5 corn tortillas, the remaining sauce and 1 cup shredded cheese.
  7. Bake lasagne until heated through and cheese is melted and bubbly, about 25-30 minutes.
Recipe by Pamela Salzman at