Wednesday, February 3, 2010

Vegetarian Mexican Lasagna (Eggless)

My first attempt at lasagna was a huge success and considering how easy it was, its not surprise that I was looking forward to making it again. This time, I decided to mix it up a little and make mexican lasagna (with lasagna noodles not tortillas) and it was another big hit =)

But unfortunately I didnt get a chance to take any pictures before it was eaten up. I decreased the cheese this time and you couldn't tell the difference.

Hearty Healthy Vegetable Lasagna
makes 2 square 1.6L dishes, which is enough for atleast 8 people.


  • 12 lasagna noodles (I used no-bake noodles)
  • 1.5 green bell peppers, chopped (or 1 cup chopped)
  • 1 large carrot, chopped (or 1 cup chopped)
  • 3/4 cup onions
  • 3/4 cup corn
  • 1/2 cup sliced black olives (increase or decrease per preference)
  • 2 tablespoons olive oil
  • 400 grams paneer, crumbled (or ricotta cheese)
  • 200 grams shredded cheddar cheese
  • 2.5 cups of salsa, pureed


  1. If using lasagna noodles that need to be cooked, cook the lasagna noodles in a large pot of boiling water until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook green peppers, onions, carrots and corn in oil. Stir in 1.5 cups of of pureed salsa and remove from heat. This is our vegetable salsa "sauce".
  3. Crumble paneer and mix with olives.
  4. Preheat oven to 350 degrees F (175 degrees C). Cover bottom of baking dish with pureed salsa (without vegetables) . Place 2 lasagna noodles on bottom, layer with 1/4 each of vegetable salsa sauce and paneer mix. Top with pureed salsa. Repeat lasagna noodle, vegetable salsa sauce, paneer mix and pureed salsa layers. Cover with 2 lasagna noodles. Top with pureed salsa and 1/4 of cheddar cheese. Garnish with sliced olives. Repeat with second tray.
  5. Cover tray with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes. Let stand 15 minutes before serving.

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