Vegetarian Mexican Style Lasagna


Kitchen Tools

9x13x3 Baking Pan (or similar)
Large Skillet
Medium Mixing Bowl
Preheat oven to 350F


Box of Lasagna Noodles – Precooked or Uncooked is fine.
1lb of zucchini and/or yellow squash
2lb of Ricotta Cheese
4 cups shredded mozzarella cheese)
1 Egg
1 Can of Spaghetti Sauce 24oz
1 Can of Diced Tomato’s
1 Can of Diced Green Chile
1 Can of Sliced Mushrooms
2 handfuls Spinach
Bread Crumbs


Marjoram (or “Italian Seasoning”)
Black Pepper
Crushed Red Pepper
Cayenne Pepper
Season to taste. I apply all liberally.

Making the Sauce

  1. Brown Zucchini and Squash, Mushrooms, and add half of the spinach last. Season while browning
  2. Mix all canned items with the vegetables to make a sauce
  3. Simmer 10 minutes and reduce heat to low. Season to taste.

Making the Cheese Filling

  1. Mix Ricotta Cheese, 2 cups Mozzarella Cheese, and 1 egg and remaining spinach shredded.
  2. Mix until consistent

Building the Lasagna

  1. Coat the bottom of the pan with a layer of sauce.
  2. Cover with a layer of Lasagna noodles. (uncooked)
  3. Layer all of the cheese filling.
  4. Cover with a layer of Lasagna noodles. (uncooked)
  5. Cover with Sauce


  1. Cover with foil, bake for 45 minutes at 350F degrees.
  2. After 45 minutes remove foil. Cover with 2 cups shredded mozzarella cheese and bread crumbs.
  3. Bake an additional 10 minutes.
  4. Remove from Oven.