Vegetarian Lasagna with a Mexican Twist

Vegetarian Lasagna with a Mexican Twist


A Mexican, vegetarian take on the Italian classic! Packed with veggies, this is great for a cosy winter meal at home. 

Servings: 6

Time: Prep: 25 Minutes. Cook: 25 minutes

Macros Per Serving:  369 Calories, 18g Protein, 43g Carbs, 13g Fat



2 x 400g Tins Diced Tomatoes

1 Red Onion, diced (120g)

2 tbsp Bronte Blends Burrito Bowl Seasoning

1tbsp Olive Oil

1 Red Capsicum, chopped (180g)

2 Zucchinis, chopped (200g)

1 x 400g tin Black Beans, drained

1 x 400g tin Sweet Corn, drained

6 Large Flour Tortilla Wraps. (350g)

2 Cups Low Fat Cheese (150g)

Optional - Coriander to garnish


  1. Preheat the oven to 180 degrees (C) 
  2. Make the tomato sauce: In a blender or nutribullet, blend the diced tomatoes, half of the diced onion and 2 tbsp of Bronte Blends Burrito Bowl Seasoning. 
  3. Heat the oil in a non-stick frying pan over a medium heat. Add the zucchini, capsicum and the remainder of the onion to the pan and cook for about 5 minutes. Turn off the heat, add the corn and black beans and mix through. 
  4. Spread a few spoons of the tomato sauce over the base of a lasagne dish. Place one wrap on top in the middle of the dish. Tear another wrap into quarters and use the pieces to fill in the corners, making a full layer. 
  5. Top this with half of the cooked veggie mix. Drizzle over half of the tomato sauce and spread the sauce using the back of a spoon. Sprinkle over half a cup of the cheese. 
  6. Add another layer of tortilla wraps and repeat step 5 to create another layer. 
  7. Top with the final layer of tortilla wraps and sprinkle over the remaining cup of cheese. 

  1. Bake in the oven for 25 minutes. Let stand for 10 minutes before serving with chopped coriander.