Mexican Vegetarian Lasagne

  • Gluten Free Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

  • Make it gluten free: Replace tortillas with gluten-free tortillas.
  • Fancy some meat? Add shredded, cooked chicken to the vegetable mixture before assembling the lasagne.


  • 2 tsp olive oil
  • 250g portobello mushrooms, diced 
  • 2 courgettes, diced 
  • 1 capsicum (any colour), diced
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 1/2 cups frozen corn kernels, drained
  • 500g jar Barker’s NZ Tomato with Blackbean Meal Sauce
  • 6 flour tortillas
  • 2 cups grated Colby or cheddar cheese
  • 1/2 cup sour cream, to serve
  • 1 large avocado, mashed, to serve
  • large handful fresh coriander, to serve


  1. Preheat oven to 180°C fan bake.
  2. Heat oil in a large pot or wok on medium-high. Add mushrooms, courgettes, capsicum, onion and garlic and cook until just tender.
  3. Stir in corn and Barker’s NZ Tomato with Blackbean Meal Sauce. Simmer rapidly for 5-10 minutes, until sauce has reduced a little.
  4. Spray a 21-23cm round springform cake tin (approximately the same size as the tortillas) with cooking oil spray.
  5. Place one tortilla in the base, add a sprinkle of cheese and spread one fifth of the vegetable mixture over the top. Repeat layering four more times, finishing with one tortilla and a sprinkle of cheese for the top layer.
  6. Bake for 20 minutes until the top is golden and crisp around the edges. Let sit for a few minutes, then carefully remove from tin and slice into wedges.
  7. Serve with sour cream, avocado and coriander.