Mexican-style Vegan Veggie Lasagna is a play on the traditional Italian lasagna that has a strong Mexican flavor. Rather than meat and cheese layers, this one incorporates roasted vegetables, beans, salsa, and creamy dairy-free layers. The tortillas are used instead of pasta sheets, hence it is hearty but lighter. Every bite is smoky, spicy, and textural. Protein is supplied by the beans, and the color and the crunch come in through the veggies such as zucchini, peppers, and corn. Mexican-style Vegan Veggie Lasagna is baked till bubbly, and the top is glowing golden and as enticing as the flavor.
STATS
- Diet: Vegan, High-fiber
- Prep Time: 25 minutes
- Course: Main dish
- Cuisine: Mexican-inspired
- Cook Time: 35 minutes
- Serving Size: one square slice
- Difficulty: Medium Yield: 6 servings
- Total Time: 1 hour
- Cooking Method: Baking
EQUIPMENT
- Large skillet
- Cutting board
- Spatula
- Sharp knife
- 9×13-inch baking dishMixing bowls
- Foil or baking cover
INGREDIENTS
- Eight tiny corn or whole-grain tortillas
- Diced zucchini, two medium
- One red bell pepper, chopped
- 1 yellow bell pepper, chopped
- One cup of fresh or frozen corn kernels
- A single cup of rinsed and drained black beans
- One cup of washed and drained pinto beans
- A little red onion, chopped
- Two minced garlic cloves
- One tablespoon of olive oil
- A single tablespoon of cumin powder
- One teaspoon of paprika smoked
- Half a teaspoon of chili powder
- To taste, add salt and black pepper.
- Two cups of mild, medium, or hot salsa
- One cup of vegan sour cream or cashew cream
- ½ cup of optional dairy-free shredded cheese
- For garnish, cut some fresh cilantro.
- slices of lime for serving
INGREDIENT NOTES
Tortillas:
- Corn or whole wheat is the ideal option, based on the flavor that is preferred.
Toast them a little and layer to avoid wetness.
Zucchini:
- This gives bulk and softness. Cut the dice to make it cook the same.
Bell pepper:
- Bright and sweet. They weigh the bean spices.
Corn:
- Adds pops of sweetness. Frozen is all right, just thaw before it is used.
Black and pinto beans:
- They are a source of protein and cream. In order to eliminate extra salt, wash well.
Onion and garlic:
- Develop a robust flavour foundation. Always sauté until fragrant.
Olive oil:
- Aids in softening and browning of vegetables.
Spices:
- Chili powder, paprika, and cumin give it a spicy, Mexican flavor.
Salsa:
- Serves as an add-on sauce and add-on flavor. Select your heat level to preference.
Cashew cream:
- The creamy and rich balances the spice. Vegan sour cream, available in stores, also works.
Dairy-free cheese:
- Optional to add in melting. It has a baked finish added with a sprinkle on top.
Cilantro and lime:
- Add the end flavor and brightness.
INSTRUCTIONS
- Set your oven to 375°F, or 190°C.
- Prepare a 9×13-inch dish by brushing it with oil. Warm it the olive oil in a pan.
- Add the onion and garlic.
- Cook for about 2 minutes, to it smells nice. Add corn, bell peppers, & zucchini and stir.
- Cook till tender, 5 to 6 minutes.
- Add the chili powder, paprika, cumin, beans, salt, and pepper.
- Cook for three minutes while stirring.
- Take off the heat. Cover the surface of the baking dish with ½ cup of the salsa.
- Top the salsa with two tortillas, bending them as needed to fit.
- Sprinkle a third of the vegetable-bean mixture over the tortillas.
- Drizzle cashew cream over it. Add another ½ cup of salsa on top.
- Layer the tortillas, filling, cream, and salsa two more times.
- Finally, add the remaining tortillas and salsa, and if using, top with dairy-free cheese.
- Wrap with foil loosely.
- Bake for twenty-five minutes.
- After taking off the foil, bake for ten more minutes, till it’s brown and bubbling.
- Cool for 10 minutes before slicing, then sprinkle with cilantro and pair with lime wedges.
TIPS
- Heat tortillas in a dry pan in 30 seconds to avoid wet layers.
- Sprinkle with jalapeño or chipotle pepper in case you are fond of spice.
- To add more cream, add more cashew cream layers.
- Bake a day ahead, then reheat. The flavours enrich overnight.
- Suggested balance: serve with fresh green salad or guacamole.
STORAGE INFORMATION
Refrigerate:
- Keep leftovers for as long as four days in a sealed container.
Freezer:
- Tightly wrap each slice and freeze it. From frozen, reheat in the oven at 350°F till fully heated.
FAQS
Can I make this oil-free?
- Yes. Use water or broth, rather than olive oil, to saute vegetables.
Can I add more vegetables?
- Yes. A nice addition is mushrooms, spinach, or roasted sweet potatoes.
Will flour tortillas work?
- Yes, but they can soften to corn. Tortillas made of whole wheat flour are stronger.
Is this recipe gluten-free?
- Yes, when you use certified gluten-free corn tortillas and salsa.
NUTRITION
Calories: 280
Protein: 11 g
Carbohydrates: 42 g
Fiber: 9 g
Fat: 9 g
Vitamin A: 25% DV
Vitamin C: 70% DV
Calcium: 8% DV
Iron: 20% DV
Potassium: 22% DV
