Vegan Mexican Lasagna Recipe
Ingredients:
For the Filling:
1 pound (450g) plant-based ground meat (such as soy crumbles or lentil-based meat)
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (14.5 ounces) diced tomatoes
1 packet vegan taco seasoning mix (or use homemade taco seasoning)
Salt and pepper to taste
For the Layers:
9-12 lasagna noodles (check for egg-free noodles)
For the Vegan Cheese Layer:
2 cups shredded vegan cheese (such as plant-based cheddar or mozzarella)
For Garnish (optional):
Fresh cilantro, chopped
Vegan sour cream
Salsa
Sliced jalapeños
Sliced black olives
Instructions:
Prepare the Vegan Filling:
In a large skillet, cook the plant-based ground meat according to package instructions or until it’s browned.
Add the chopped onion, minced garlic, and diced bell pepper. Cook for about 5 minutes until the vegetables are softened.
Stir in the black beans, corn, diced tomatoes, and vegan taco seasoning mix. Cook for another 5-7 minutes to heat everything through. Season with salt and pepper to taste.
Assemble the Vegan Lasagna:
Preheat your oven to 350°F (175°C).
In a 9×13 inch (23×33 cm) baking dish, start with a thin layer of the vegan meat and vegetable mixture.
Place a layer of lasagna noodles on top of the vegan mixture.
Add another layer of the vegan meat and vegetable mixture, followed by a layer of vegan cheese.
Continue layering with noodles, vegan mixture, and vegan cheese until you’ve used up all your ingredients, finishing with a layer of vegan cheese on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the vegan cheese is bubbly and lightly browned.
Serve:
Allow the Vegan Mexican Lasagna to cool for a few minutes before slicing.
Garnish with chopped cilantro, vegan sour cream, salsa, sliced jalapeños, and sliced black olives if desired.
