Vegetarian Mexican Lasagna

Another awesome Saturday to go down in the books. It started off with a mango, banana, and almond milk smoothie.


And a piece of almond bread slathered with PB2.


Dana and I sipped our coffee on the deck while tossing the ball to Moose. It was a very relaxing morning.


During the middle of the day we headed to celebrate our friend’s son, Leo’s 1 year birthday.

We mingled outside, hopped in the blow up hopper, watched as 5 kids opened up Leo’s gifts for him, and ate some awesome food. I didn’t snap a photo but I had a plate full of pulled turkey, Ramen salad, some sort of pesto pasta salad (maybe?), fruit, a peanut butter cup chocolate chip cookie and a piece of birthday cake. OMG everything was fabulous and so much fun. Leo is such a cutie and handled all of the extra attention so well.

After the party we stopped at Gertens Greenhouse and Garden Center to look for some plants for our front yard.


We had a $50 gift card from our wedding and we did a great job of spending as close as we could to that amount. With a water thrown in our total came out to $49.66. Not bad, huh?

We bought three Barberry plants and one Sedum. I’m excited to see how they look in the front! Thanks Brian and Amanda!


We stopped home to drop off the plants and pick up the pooch. We took off for a nearby little lake for a walk. Moose was not on his best behavior but it was still a nice walk. He wanted to get into everything and kept cutting us off and pulling more so than usual. He has his good days and bad days just like me.



For dinner I got creative with the zucchini once again, this time in the form of lasagna. The zucchini is popping up in our garden here and there and you better believe it’s going to get eaten. 

To start, I cut my zucchini into thin lasagna-like noodles. I sprinkled them with salt in a colander, and let them sit in the sink for 10-15 minutes. Then, I removed them from the sink and patted them dry with a paper towel.


Next, I combined 1 cup of cooked black beans, 1/4 cup diced red onion, 3/4 cup corn, 1/4 cup diced tomatoes, 2 teaspoons of chili powder, and a dash of salt.


Next I began the layering process starting with salsa on the bottom, then a sprinkle of bean mixture, zucchini, salsa, bean mixture, zucchini, salsa, bean mixture, and topped with cheddar cheese.


Into the oven it went for 45 minutes at 400°. Then I flipped the oven to broil and broiled for 2 minutes to crisp the top.


I let it sit a few minutes before slicing and plated it up.


So pretty!


Vegetarian Mexican Lasagna


  • 1 medium zucchini
  • 1 cup black beans, cooked
  • 3/4 cup corn
  • 1/4 red onion, diced
  • 1/4 cup tomatoes, diced
  • 2 tsp. chili powder
  • pinch of salt
  • 1 cup salsa
  • 1 cup cheddar cheese, shredded


  1. Preheat oven to 400°. Lightly grease bread loaf pan with cooking spray. Set aside.
  2. Cut zucchini into lasagna-like strips. In a strainer in the sink, sprinkle with salt. Let sit for 10-15 minutes, then drain and pat dry with paper towel.
  3. In medium bowl combine beans, corn, onion, tomatoes, chili powder and salt.
  4. Begin layering: 1/3 cup salsa, 1/3 of bean mixture, zucchini, 1/3 cup salsa, 1/3 bean mixture, zucchini, last of the bean mixture, last of the salsa, finish with the cheese.
  5. Bake for 45 minutes then switch oven to broil. Broil for 2 minutes.
  6. Remove from oven and let cool for 5 minutes. Cut carefully and serve. Finish with a few sprigs of cilantro.

Such a great spin on lasagna. I hope you’re not getting tired of all of the zucchini recipes! Pretty soon there will be a bunch of tomato recipes once they start turning red in the garden.

Have a wonderful Sunday!

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