Vegan Layered Tex Mex Lasagna Recipes

MEXICAN LASAGNA CASSEROLE (VEGAN)

Steps:

• Preheat oven to 375°F.
• In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
• Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
• Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
• Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
• Cover the refried beans with half of the pepper-onion-tomato mixture.
• Sprinkle entire dish lightly with 1/2 tsp cumin.
• Cover with half the can of corn.
• Cover with half the can of beans.
• Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
• Cover with a final layer of tortillas.
• Sprinkle with black olives.
• Top with the remaining 1 cup salsa.
• Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

LAYERED TEX-MEX LASAGNA

Steps:

• For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
• Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
• Preheat the oven to 350°F.
• Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.