Recipe: Appetizing Vegetarian mexican lasagna

Vegetarian mexican lasagna. Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish. This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Place one tortilla on the bottom of the pie plate.

This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it! 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. Don't forget to top it off with fresh cilantro and avocado before serving! You can cook Vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.

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. It's 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. Prepare 150 ml of taco sauce (I've used Old el Paso).
8. Prepare to taste of hot sauce (I've used Cholula original).
9. Prepare 5 of flour tortillas (I've used Old el Paso smart fiesta).
10. You need 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. You need to taste of chipotle or chili powder.

Healthy Vegetarian Mexican Lasagna: An easy tex-mex lasagna is made with lasagna noodles and layers or cheese, beans, and fresh toppings. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. —Jean Ecos, Hartland, Wisconsin Warm oil in a large skillet over medium heat. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans.

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!.

Heat oil in large skillet over medium-high heat. The secret to this virtually fat-free lasagna, therefore, is the layers of fresh veggies, the potato-based nacho cheese sauce, and vegan fat-free refried beans. Actually, the layering melds all the flavors together like a hot comforting nacho without the calories and fat in corn chips. The first step in making meatless Mexican Lasagna is to place a skillet over medium heat and cook some chopped onion in oil. Once the onions are tender, add the chopped garlic and veggie crumbles.