Recipe: Tasty Vegetarian mexican lasagna

Vegetarian mexican lasagna. Mexican flavours stacked in a lasagna-type form = Mexican Lasagna! Fresh, light and healthy yet packed full of flavour thanks to the gorgeous Enchilada sauce. The key is whizzing it up in a blender to get the punchy fresh flavours into the sauce!

Add a layer of the veggie mixture (about ¼ cup) on top of the tortilla. A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Spread with half of the corn mixture; sprinkle with half of the cheese. You can cook Vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Vegetarian mexican lasagna

1. You need 2 tablespoon of avocado oil.
2. You need 1 of large red bell pepper, diced.
3. You need 1 of large orange bell pepper, diced.
4. You need 1 of small yellow onion, diced.
5. You need 1 pack of mexican veggie ground round (I've used yves veggie).
6. It's 2-3 tablespoon of cheezwhiz.
7. It's 150 ml of taco sauce (I've used Old el Paso).
8. You need to taste of hot sauce (I've used Cholula original).
9. It's 5 of flour tortillas (I've used Old el Paso smart fiesta).
10. Prepare 25 ml of taco sauce (I've used Old el Paso mild).
11. You need 1/2 cup of shredded cheddar or mozzarella cheese.
12. Prepare to taste of chipotle or chili powder.

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole. Heat oil in large skillet over medium-high heat. Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry). It's a great meal prep recipe since it freezes well, and it's ideal for feeding a crowd; a single slice is super filling.

Vegetarian mexican lasagna step by step

1. Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes..
2. Add in the onions and cook for another 2 minutes, stirring often..
3. Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon..
4. Add in 2 tablespoon of cheezwhiz, 150 ml of taco sauce and hot sauce to taste. Mix well. Add 1 more tablespoon of cheezwhiz if you like it extra cheesy..
5. Turn off the heat, cover the skillet and set aside..
6. Preheat the oven at 350°..
7. Lay one tortilla in a pyrex pie plate..
8. Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands..
9. Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla..
10. Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder..
11. Cook in the oven for 30 minutes. Broil under the grill last 2 minutes..
12. Cut in 4 piece and serve with a side of green salad..
13. Enjoy!.

Don't forget to top it off with fresh cilantro and avocado before serving! If you don't want to go through the hassle of boiling noodles for this lasagna, just use your favorite tortilla wrap. Top this Mexican Lasagna as you would any Taco-making it very much like Taco Lasagna. I love to top mine with avocado, onion, tomato, and sour cream. VEGETARIAN MEXICAN LASAGNA Bake is filled with vegetables, noodles, ricotta and mozzarella cheese!

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