Have you ever had one of those layered taco lasagnas from a box? They’re similar to the Mexican pizza at Taco Bell. This used to be one of my favorite things to have for dinner as a kid. There was just something about that cheesy, meaty goodness layered between the soft tortillas that I LOVED.
Those boxed dinners are NOT healthy, so I set out to write a recipe for a Mexican Lasagna that is healthy and delicious.
I’ve made my own versions of this numerous times, but I haven’t written down the recipe until now.
The recipe is pretty versatile. If you have a different cheesy sauce that you like, you could use that. You could also use enchilada sauce instead of salsa. The filling could be made with your choice of veggies, beans, or even Gardein Beefless Ground. It’s totally up to your taste preference, so get creative!
It starts with making a batch of my plant based cheese sauce.
While the cheese sauce is cooking, you can make the meaty filling. For this version, I decided to use fajita veggies, red kidney beans, and refried beans. I’ve also made this with Gardein Beefless Ground sautéed with onions, garlic, and taco spices and that turns out great, too.
I like to sauté my veggies with a bit of Earth Balance, but you could absolutely use water instead if you avoid oil.Then begins the layering process in a lightly greased 8″x8″ pan. First, a layer of your favorite salsa or enchilada sauce. Then lay an even layer of tortillas on the salsa. You’ll likely need to cut one of the tortillas to be sure the corners are filled in . You could also use lasagna noodles, but I love the texture of the tortillas in this dish.After the tortillas, use another layer of salsa, then cheese sauce, then evenly spread the beans and veggies mixture. Continue the layering process until the pan is filled. The final layer should be tortillas covered in cheese.
I’m a very visual person, so here are the layers in words. You’ll likely have more layers than this depending on the depth of your pan.
(top of pan) cheese sauce
(bottom of pan) salsa
Remember, you’ll start with the bottom layer of salsa. Hopefully that’s not too confusing!Bake in a 350 degree oven for 20 minutes. Let rest for 5-10 minutes before cutting and serving.
Mexican Style Vegan Lasagna
Author: Brianna Wright
1 Batch plant based cheese sauce
1 Tbsp Earth balance vegan butter
1/2 Yellow onion, diced
1/2 Red bell pepper, diced
1/2 Orange bell pepper, diced
1/2 Green bell pepper, diced
4 Oz. mushrooms, washed and sliced
1 Can red kidney beans, drained and rinsed
1 Tsp carne asada seasoning
1/2 Can refried beans
12 Small corn & flour tortillas (corn only for GF)
1 Cup salsa or enchilada sauce
- Preheat the oven to 350*
- Prepare a batch of plant based cheese sauce
- While the cheese sauce is cooking, sauté the onions and bell peppers in the Earth Balance until softened and fragrant.
- Add in the mushrooms and sauté for a few more minutes. Season well with carne asada seasoning.
- Mix the refried beans and red kidney beans in with the veggies and remove from heat.
- Begin assembling the lasagna by lightly greasing the pan with spray oil.
- Then, evenly spread 1/4 cup salsa on the bottom of the pan.
- Place an even layer of tortillas on the salsa. You may need to cut a tortilla to be sure the entire pan are covered.
- Scoop 1/4 of the cheese sauce and another 1/4 cup of salsa on the tortillas and spread evenly.
- Cover cheese and salsa with 1/3 of the beans and fajita veggies mixture.
- Continue layering until the pan is full (usually 3 layers).
- On the top layer, place a tortilla and cheese sauce only.
- Bake for 20 minutes at 350*. Let rest for 5-10 minutes before cutting and serving.