Vegan Taco Lasagna

The Vegan Taco Lasagna is a great meal idea for vegans. This recipe only needs 1 hour to make. Vegans can easily consume this meal without any guilt. This Vegan Taco Lasagna is full of exciting taco flavors in lasagna form. The products that this recipe uses are not difficult to find. Layering of this lasagna contains pasta sheets, sauces, and veggies. The overall flavor of this recipe is not strong, and you can make adjustments to the flavor of this dish. Make this dish for gatherings, parties, occasions, events, weeknights, weekends, family dinners, or lunches. By following this recipe, you will have a fulfilling lasagna that feels healthy as well.

STATS:

• Prep duration: 20 minutes
• Cook duration: 40 minutes
• Total duration: 1 hour
• Portion size: 1 square slice
• Cuisine: Mexican-inspired
• Course: Main
• Diet: Vegan
• Serving: 6 servings
• Number of calories: 280 kcal

EQUIPMENT:

• Aluminum foil
• Cutting board
• Knife
• Measuring spoons & cups
• Spatula
• Mixing bowl
• Large pan
• 9×9-inch baking dish

INGREDIENTS:

• 1½ cups cooked black beans
• 9 sheets lasagna noodles (oven-ready)
• One tablespoon of olive oil
• 1 medium chopped onion
• 3 cloves of minced garlic
• One cup chopped zucchini
• 1 cup cooked kidney beans
• One cup of corn kernels
• 2 cups crushed tomatoes
• One cup of bell peppers (chopped)
• Two tbsp of paste (tomato)
• 2 teaspoons vegan taco seasoning
• 1 teaspoon ground cumin
• Black pepper
• ½ teaspoon smoked paprika
• Salt
• 1½ cups shredded vegan cheese

INGREDIENT NOTES:

LASAGNA NOODLES:

• These noodles are a classic in any lasagna dish. They help in absorbing the sauce and taste. Layering looks nice when we include these in the lasagna. For an alternative, use thin zucchini slices or lasagna sheets that have no gluten in them.

OLIVE OIL:

• This helps in pan-frying the vegetables and makes the lasagna richer. You can also use vegetable broth or avocado oil.

GARLIC & ONION:

• Onion provides a sweet flavor in the dish, whereas the garlic gives a nice scent in the lasagna, while improving the flavors. Garlic powder and leeks are alternative options for both ingredients.

BELL PEPPERS & ZUCCHINI:

• Bell peppers are the veggies that can help improve the color of lasagna, along with improving the sweet flavor. Zucchini makes the lasagna soft and moist. For alternative options, use mushrooms or spinach.

BLACK & KIDNEY BEANS:

• Black beans have protein in them, and they can make the lasagna satisfying to eat. Kidney beans will make the overall lasagna a bit firm. You may use chickpeas or white beans for substitutions of both ingredients.

CORN:

• Corn can help make the lasagna feel like a classic taco. It makes the flavor a bit sweet. Peas are a good alternative to corn.

CRUSHED TOMATOES:

• Adding crushed tomatoes will act as a sauce in this vegan lasagna, and it will make the dish moist. For its substitution, make a tomato sauce and use that.

TOMATO PASTE:

• The paste of tomato can help in making the sauce thicker and improve the flavor.

TACO SEASONING:

• Taco seasoning can include a slightly spicy taste in the lasagna and the classic taco flavor. Other options can include oregano, paprika, or cumin.

VEGAN CHEESE:

• For this, we use vegan cheese. It can combine the layers with ease. Cashew cream is a good alternative.

INSTRUCTIONS:

1. The oven needs to be set to 180°C.
2. Take a pan and warm olive oil over a medium flame.
3. Cook garlic and onion in it till they are soft.
4. After that, cook bell peppers and zucchini for 5 minutes.
5. Mix in tomato paste, crushed tomatoes, corn, and beans.
6. Lastly, add pepper, salt, paprika, cumin, and taco seasoning.
7. The mixtures need to simmer for about 7 minutes.
8. Take the baking dish and put the sauce on its bottom.
9. Over the spread sauce, arrange the noodles.
10. Spread the sauce again, and then the vegan cheese.
11. Keep doing the same till you are out of ingredients.
12. Close the baking dish with a layer of foil.
13. Baking time with the foil is 30 minutes.
14. Baking time after taking the foil off is 10 minutes.
15. Resting time needs 10 minutes, then you can enjoy your vegan taco lasagna.

TIPS:

• Make sure that you allow the lasagna to rest so that you can slice clean pieces.
• The layering needs a decent amount of filling so that the lasagna has a good texture.

SERVING SUGGESTIONS:

• For presentation, you can place some neat slices of avocado over the lasagna.
• You can spread some cilantro to make it refreshing.

STORAGE INFORMATION:

FRIDGE:

• Keep this lasagna inside a vessel that is tight enough for only 4 days.

FREEZER:

• For freezing, you need to cut pieces and wrap each one. The storage limit is 2 months.

FAQs:

Will the lasagna become very spicy after baking?

• This recipe will not make a spicy lasagna; rather, the taste will be mild. You can include some chili powder if you prefer spiciness in your dish.

What can I use to omit the use of oil?

• For skipping oil, cook the veggies in the broth (vegetable).

NUTRITIONAL INFORMATION:

Total fat: 8 g

Iron: 3.5 grams

Calcium: 180 g

Vitamin A: 2,200 IU

Calories: 280 kcal

Total carbs: 38 g

Net carbs: 30 grams

Fiber: 8 g

Protein: 12 grams

Sodium: 520 g

Potassium: 620 grams

Portion size: 1 slice

Serving: 6 servings