🌮 Vegan Mexican Lasagna Recipe
This flavorful Mexican-style vegan lasagna layers tortillas (or pasta sheets), spicy plant-based meat, beans, veggies, and a creamy dairy-free cheese sauce. Perfect for family dinners or meal prep!
🛒 Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked lentils or 1 package vegan ground meat
- 2 cups salsa or enchilada sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & black pepper, to taste
For the Layers:
- 9–12 lasagna noodles (or flour tortillas for a Mexican twist)
- 1 ½ cups vegan cheddar cheese (shredded)
- ½ cup vegan sour cream (optional, for creaminess)
- Fresh cilantro, chopped (for garnish)
👩🍳 Instructions
- Cook the noodles (or prep tortillas):
- If using lasagna noodles, cook according to package instructions.
- If using tortillas, just set aside.
- Make the filling:
- Heat olive oil in a skillet. Sauté onion, garlic, and bell pepper until softened.
- Add lentils/vegan ground, corn, beans, salsa, and spices. Cook until thick and fragrant (about 8–10 minutes).
- Assemble the lasagna:
- In a greased baking dish, spread a thin layer of sauce.
- Layer noodles/tortillas, then filling, then a sprinkle of vegan cheese.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake:
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Serve:
- Let rest for 10 minutes before slicing.
- Garnish with fresh cilantro and (optional) vegan sour cream or guacamole.
🌟 Tips & Variations
- Swap black beans with pinto beans or kidney beans.
- Add jalapeños for extra heat.
- Use corn tortillas for a more authentic Mexican twist.
- Top with avocado slices for a creamy finish.
✨ Comfort food meets fiesta flavors — this Vegan Mexican Lasagna will have everyone coming back for seconds!