Delicious Vegan Mexican Lasagna Recipe
As I sit down to write this recipe for Vegan Mexican Lasagna, memories flood my mind. The aroma of spices laced with vegetables and cheese filling the air, my grandmother’s skilled hands assembling the lasagna sheets layer by layer, and finally, the bubbling masterpiece emerging from the oven.
Now, as a vegan chef, it gives me immense pleasure to share with you one of my favorite recipes – Vegan Mexican Lasagna. This recipe is not only delicious but also healthy and perfect for vegans and vegetarians who want to enjoy the flavors of traditional Mexican food without compromising their lifestyle choices.
The recipe combines the traditional lasagna ingredients such as tomato sauce and mozzarella cheese with the bold flavors of Mexican cuisine – cumin, chili powder, and salsa. And do not worry; we have used 100% plant-based alternatives so that you can indulge without any guilt.
This recipe is easy to make, does not require any special equipment or skills, and is perfect for serving at family gatherings and potlucks. So, fasten your aprons and get ready to embark on a culinary journey that will leave your taste buds in awe. Let us dive into the ingredients and method below!
Why You’ll Love This Recipe
Greetings and salutations, dear reader! I would like to take a moment to introduce you to a recipe that will undoubtedly entice your taste buds and make your heart sing. The vegan Mexican lasagna recipe is a culinary masterpiece that captures the flavorful essence of Mexican cuisine.
What makes this recipe truly special is its blend of ingredients that create a harmonious symphony of flavors. The combination of red and green bell peppers, black beans, corn, garlic, and onions can make even the most discerning palate water with anticipation. These ingredients come together beautifully to form a rich and savory filling that will leave you thoroughly satisfied.
But it’s not just the taste that will capture your heart – this vegan Mexican lasagna recipe is also incredibly healthy. It’s plant-based, dairy-free, and gluten-free, making it accessible to anyone seeking a healthier lifestyle. We also use vegan cheese, minced Tofutti sour cream, tomato sauce, salsa, and corn tortillas instead of traditional lasagna noodles for an exciting twist!
Another thing you’ll love about this recipe is its versatility. You can easily customize the filling to fit your preferences or dietary restrictions. You could add jalapeno peppers for an extra kick or swap out black olives for diced fresh tomatoes – whatever your heart desires!
When it’s time to serve the finished product, you’ll be delighted by how visually appealing it looks. This lasagna’s colorful layers of vegetables will dazzle you before it even touches your lips. Every bite offers a creamy texture with the perfect balance between spicy and sweet.
If you’re looking for an easy-to-follow recipe for a dish that both vegetarians and meat-eaters can enjoy, look no further than our vegan Mexican lasagna recipe! Once you try it, you’ll wonder how you ever lived without it. Trust me; your taste buds will thank me later.
Ingredient List
Here are all the ingredients you’ll need to make this delicious Vegan Mexican Lasagna Recipe:
Lasagna Layers
- 12-14 lasagna noodles or corn tortillas
- 1 can (14 oz) black beans, drained and rinsed
- 2 cups frozen corn
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- vegan mozzarella cheese and vegan cheddar cheese
Sauce
- 2 tsp ground cumin
- 1 jar (25 oz) tomato sauce or salsa
- Tofutti sour cream, for serving
Toppings
- Sliced black olives
- Chopped green onions
- Vegan sour cream
Note:
This recipe is entirely plant-based and requires no meat or dairy products. It’s a great vegan Mexican Lasagna recipe that incorporates different proteins such as beans and vegetables. You can also use gluten-free lasagna noodles or corn tortillas to make it a gluten-free Mexican Lasagna recipe!
The Recipe How-To
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Servings: 8
Step 1: Gather Ingredients
Before starting to prepare this delicious Vegan Mexican Lasagna Recipe, ensure that all of the ingredients are available. Check that you have Green Peppers, Black Olives and Green Onions, vegan mozzarella cheese, vegan cheddar cheese and Tofutti sour cream. Besides these main ingredients also make sure that the Tomato sauce and Salsa are ready.
Step 2: Prepare the Lasagna Filling
Start by heating the olive oil in a large skillet over medium heat. Add Garlic and Onion to it and sauté for 3-4 minutes or until they turn translucent. Then add diced Red Bell Pepper and Green Bell Pepper with Black Beans and Corn to the skillet along with chili powder, cumin powder and salt & pepper for seasoning. Cook it well for a few minutes until it is heated thoroughly.
Step 3: Assemble the Lasagna Layers
Now that we have our filling ready let’s start layering it up on a baking dish.
Spread a layer of tomato sauce at the bottom of a baking dish then top it with a layer of corn tortillas overlapping them slightly on top of each other. Now add in one-third of the vegetable mixture over the tortilla layer. Spread a layer of shredded vegan mozzarella cheese over it.
Repeat this process two more times starting with another layer of corn tortillas followed by vegetable mixture and cheese until all layers are used up.
Finally, top it off generously with more Tomato Sauce and Salsa for an authentic taste to veganize your traditional Mexican lasagna recipe.
Step 4: Bake the Lasagna
Preheat the oven at 375 degrees. Insert your baking dish inside and bake for around 35 to 40 minutes until it is bubbling hot and nicely browned on top.
Once baked allow it to cool for a few minutes before serving.
Step 5: Serve
Garnish it further with green onions, black olives, and Diced Bell Peppers on top for an attractive look.
This vegan Mexican lasagna recipe is highly adaptable, simple to make yet deliciously bold in taste! Enjoy!
Substitutions and Variations
Verily, there are plenty of variations to this Mexican-inspired dish that you can explore to satisfy your cravings. Whether you’re looking for something spicy, protein-rich, or just want to switch it up a bit, this vegan Mexican lasagna recipe is versatile enough to accommodate substitutions whilst still maintaining its delicious flavor.
For starters, you can swap out some ingredients as deemed fit. Instead of using black beans, you can opt for refried beans for a creamier bite or go with chickpeas if you want an extra protein boost. Conversely, swap the green and red bell peppers with poblano or jalapeno peppers for a spicy kick.
If you prefer less dense cheese, try using nutritional yeast instead of vegan mozzarella or cheddar cheese for a nutty, cheesy flavor. Chopped cilantro sprinkled on top adds a burst of freshness and color to the dish as well.
In terms of serving options, you could try layering the dish with tortilla chips instead of corn tortillas; this will give it a crunchier texture. If you prefer gluten-free, you could substitute the lasagna noodles with cooked brown rice or quinoa.
Lastly, try adding toppings like diced avocado or guacamole, crispy tofu crumbles or freshly made salsa to brighten up the presentation and flavors even further.
Remember – making changes doesn’t necessarily mean ruining this layered casserole. In truth, by adding variations, you’re discovering new and exciting ways to enjoy vegan Mexican lasagna!
Serving and Pairing
One of the best parts of any Mexican-themed meal is the opportunity to indulge in a variety of saucy and zesty flavors. The Vegan Mexican Lasagna Recipe is no exception! Once you’ve got your heaping slices of lasagna plated up, you’ll want to serve this bold and flavorful vegan casserole alongside some equally mouthwatering sides.
Consider making a fresh side salad with some crisp greens, sliced red onions, juicy tomatoes, crumbled tortilla chips, and a dollop of tofutti sour cream. This easy and colorful salad will help balance out any heat from the spicy salsa or jalapenos that you might have added to your lasagna.
Another great pairing option for this Vegan Mexican Lasagna Recipe is some homemade guacamole! You can pair your lasagna with it as an optional topping or as a side dip. Simply mash ripe avocados with a splash of lime juice, sprinkle some salt and pepper for taste and add in some diced tomatoes, garlic, jalapeno or serrano pepper (depending on how spicy you like it), and chopped fresh cilantro for extra flavor.
If you want to keep things simple yet satisfying, serve the lasagna alongside some fluffy vegan rice or warm corn tortillas. These will soak up any excess sauce from the lasagna and provide an additional carb that’ll complement the filling as well.
Finally, if you’re entertaining guests who aren’t on a plant-based diet or if you’d like to make this dish more indulgent, partner your Vegan Mexican Lasagna with some vegan margaritas or your favorite Mexican beer. These will demand an authentic Mexican dining experience that’ll keep everyone coming back for seconds!
Make-Ahead, Storing and Reheating
Ah, the joys of making meals in advance! If you are looking for a hassle-free way to indulge in some comforting vegan Mexican lasagna, then make-ahead and storing tips are here at your service.
This vegan Mexican lasagna is an ideal candidate for meal prep. You can quickly assemble it up to two days before cooking and store it in the fridge lightly covered with foil, or cling wrap to avoid air exposure. The prepped lasagna can sit comfortably in the refrigerator for up to 48 hours before baking.
If you want to enjoy this dish later, you can freeze it too! For better results, we suggest freezing it before baking it. To freeze, line a baking dish with parchment paper and prepare the lasagna as directed in the recipe. Then, tightly cover the pan with plastic wrap and foil to freeze overnight or up to three months.
Gently reheat your frozen lasagna by preheating your oven to 375°F (190°C). Unwrap the frozen lasagna and let it thaw at room temperature until no longer rock hard. This step ensures that heat is distributed evenly during reheating. Cover with aluminum foil and bake for 45-50 minutes until heated through.
Regarding storing leftover lasagna, place any leftover pieces in an airtight container or sealable freezer bag before placing them in the fridge or freezer. Stored correctly, your cooked vegan Mexican lasagna will last for up to five days in the fridge and up to three months in the freezer.
Voilà ! With these make-ahead tips, reheating options, and storage ideas, you have a tasteful vegan meal stored that you can effortlessly enjoy whenever you please.
Tips for Perfect Results
Once you have gathered all the necessary ingredients for this vegan Mexican lasagna recipe, it’s important to keep in mind some tips and tricks to ensure that your dish comes out perfectly every time. Here are some recommendations that will help you create a delicious, savory and flavorful meal:
1. Use high-quality vegan cheese: One of the keys to making this recipe a success is choosing good quality vegan cheese. Opt for mozzarella and cheddar varieties that melt easily and have a strong flavor.
2. Add extra spices to taste: Although this recipe already has plenty of seasoning, feel free to add extra spices if you prefer more of a kick. Experiment with different spices like smoked paprika or chipotle powder to give your vegan Mexican lasagna an extra dose of flavor.
3. Layer your ingredients carefully: To ensure even cooking and consistency throughout your dish, make sure to layer all the ingredients evenly and carefully in each step. This will help prevent any undercooked or overcooked spots in your lasagna.
4. Bake until golden brown: Make sure to bake your lasagna until it’s golden brown on top. This will give it a crispy texture and enhance the flavor of the dish.
5. Let it cool before serving: Once you’ve taken your vegan Mexican lasagna out of the oven, let it cool slightly before digging in. This will allow the flavors to develop further and ensure that each bite is as delicious as possible.
By following these tips, you’ll be able to create a mouth-watering vegan Mexican lasagna that everyone at the dinner table will love!
Bottom Line
And there you have it, a delicious and easy-to-make vegan Mexican lasagna recipe. Trust me, once you give it a try, your taste buds will be thanking you.
Whether you are already a vegan or just looking to incorporate more plant-based options into your diet, this recipe is perfect for you. Its vibrant colors and bold flavors will make it an instant favorite of meat-lovers and vegetarians alike.
Don’t be afraid to experiment with substitutions and variations. Switch up the veggies, add some spice, or even try using brown rice instead of lasagna noodles. The possibilities are endless!
So why not give this recipe a chance? Not only is it better for your health and the environment, but it’s also a delicious way to enjoy all the flavors of Mexican cuisine without any animal products. Trust me, you won’t be disappointed!
Vegan Mexican Lasagna Recipe
Ingredients
- 2 (12 ounce) packages Boca meatless ground burger
- 2 tablespoons vegetable oil
- 1 (1 1/4 ounce) packet taco seasoning, prepared
- 2 (16 ounce) jars salsa
- 1 (14 ounce) can tomato sauce
- 12 lasagna noodles, cooked and drained
- 1 (10 ounce) package vegan cheddar cheese, grated
- 1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
- 1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
- 4 green onions, chopped
- 1 (4 ounce) can black olives, sliced
- 1 (4 ounce) can green peppers, minced
- 10 corn chips, crushed
- tofutti sour cream
Instructions
- Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
- Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
- Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
- Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
- Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.