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Mexican Vegetarian Zucchini Lasagna

This Mexican Vegetarian Zucchini Lasagna combines the tasty flavors of both Italian and Mexican for a tasty, easy to prepare family friendly Meal.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Italian, Mexican
Servings: 6 -8 servings
Author: Stephanie


  • 3 medium zucchini
  • 1 16 ounce can re-fried beans
  • 1 can fire roasted tomatoes 14.5 ounce
  • 2 ½ tsp. chili powder divided
  • ½ tsp. cumin
  • 1 15 ounce container ricotta cheese
  • 1 egg
  • ½ tsp. each garlic & onion powder
  • 2 tbsp. chopped fresh cilantro
  • 12 ounces shredded cheese I used a mix of pepper jack, monterey jack, and cheddar
  • ½ red bell pepper chopped
  • ¼ red onion chopped


  • Preheat oven 350 degrees.
  • Line large baking sheet with parchment paper*
  • Using ⅛ setting on mandolin slicer cut zucchini into long strips resembling lasagna noodles
  • Lay on baking sheet and sprinkle with salt.
  • Bake 10-15 minutes allowing to release some moisture.
  • Meanwhile mix beans, tomatoes, 1 tsp. chili powder, ½ teaspoon cumin in small mixing bowl and set aside.
  • In separate mixing bowl add ricotta cheese, egg, 1 ½ tsp. chili powder, garlic, onion powder, and chopped cilantro.
  • Then in a 13x9 casserole pan you start the layering.
  • Start with a thin layer of bean mixture on bottom.
  • Next layer zucchini slices, then ricotta mix, cheese mix.
  • Repeat one more time ending with bean, then cheese mix.
  • Cover and bake in preheated oven 40 minutes.
  • Remove from oven and top with bell pepper and red onion.
  • Place back in oven and bake additional 10 minutes uncovered.
  • Can top with additional cilantro.
  • Remove from oven and allow to rest 10 minutes prior to serving.


* you may need two baking sheets depending on the size of your pan