Vegan Mexican Lasagna Recipe
Learn how to make a flavorful Vegan Mexican Lasagna with bold spices, hearty ingredients, and a simple step-by-step recipe. Try it today!
Ingredients
Essential Components:
- 12 lasagna noodles regular or gluten-free
- 1 1/2 cups black beans or pinto beans cooked
- 2 cups salsa or enchilada sauce
- 2 cups vegan cheese store-bought or homemade
Optional Additions:
- 1 cup diced bell peppers
- 1 medium onion finely chopped
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup plant-based ground meat or lentils optional for added protein
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Instructions
- Cook the lasagna noodles following the directions on the package. Drain and set aside.
- Heat a skillet over medium heat. Add diced onion, bell peppers, and spices (cumin, chilli powder, smoked paprika). Sauté until softened and fragrant.
- Combine the cooked beans with 1/2 cup of salsa or enchilada sauce and stir well.
- Preheat your oven to 375°F (190°C).
- Evenly spread a thin layer of salsa or enchilada sauce across the bottom of a 9x13-inch baking dish.
- Lay 3 lasagna noodles over the sauce.
- Add a layer of the bean mixture, sautéed veggies, and vegan cheese.
- Keep layering until all the ingredients are used, ending with a layer of noodles topped with a generous sprinkle of vegan cheese.
- Cover the dish with foil and bake it in the oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes to let the cheese melt and brown slightly.
- Allow the lasagna to cool for about 10 minutes before cutting into it. Serve warm and enjoy!
Notes
- Customizable Layers: Add spinach, zucchini, or your favourite veggies for extra nutrition.
- Spice Level: Adjust the heat by using mild, medium, or hot salsa.
- Cheese Substitute: Use nutritional yeast for a cheesy flavour without vegan cheese.
- Freezer-Friendly: Assemble but do not bake. Wrap it securely in foil and store it in the freezer for up to 3 months. Thaw overnight before baking.