Vegan Mexican Lasagna is a delicious and hearty dish that layers tortilla wraps, savory beans, vegan cheese, and flavorful vegetables. This Mexican-inspired lasagna is perfect for a family dinner, potlucks, or any occasion that calls for comfort food with a twist! Here’s how you can make it:
Vegan Mexican Lasagna
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red, green, or yellow)
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) green chilies (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped (optional)
For the Vegan Cheese Sauce (optional, for creamy layers):
- 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes and drained
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
For the Lasagna Assembly:
- 10-12 small corn tortillas (or flour tortillas if preferred)
- 1 1/2 cups vegan shredded cheese (optional, or use more cashew cheese sauce)
- Fresh cilantro for garnish (optional)
- Salsa and/or guacamole for serving
Instructions:
1. Prepare the Vegan Cheese Sauce (optional):
- If using cashew cheese, blend the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt in a high-speed blender until smooth and creamy. Adjust water as needed to get a pourable consistency.
2. Prepare the Filling:
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté for about 5 minutes until softened.
- Add the garlic, bell pepper, and zucchini. Cook for another 5-7 minutes, until the vegetables are tender.
- Stir in the black beans, pinto beans, diced tomatoes, green chilies (if using), corn, cumin, chili powder, smoked paprika, turmeric, and salt and pepper to taste. Cook for another 5 minutes, allowing the flavors to meld together.
- Remove the pan from the heat and stir in the chopped cilantro (if using).
3. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a large baking dish (about 9×13 inches), start by spreading a thin layer of the bean and vegetable filling on the bottom.
- Place a layer of tortillas over the filling, slightly overlapping them to cover the entire surface.
- Add another layer of the filling, followed by a drizzle of the vegan cheese sauce (if using) or a sprinkle of vegan shredded cheese. Repeat the layers, ending with a layer of tortillas on top.
- If you’re using vegan shredded cheese, top the lasagna with the remaining cheese, or finish with another layer of cashew cheese sauce.
4. Bake:
- Cover the lasagna with aluminum foil and bake in the preheated oven for about 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and the lasagna is heated through.
5. Serve:
- Let the lasagna cool for about 5 minutes before slicing.
- Serve with salsa, guacamole, or a simple side salad. Garnish with extra fresh cilantro for a pop of color and flavor.
Tips:
- Tortilla Options: You can use corn or flour tortillas depending on your preference, or even gluten-free tortillas if needed.
- Layering: Make sure to spread the filling evenly in each layer and add enough liquid (sauce or cheese) to keep the lasagna moist.
- For Extra Heat: Add chopped jalapeños or your favorite hot sauce to the filling or as a topping.
- Make-Ahead: This lasagna can be assembled ahead of time and stored in the fridge for up to 2 days. Simply cover it tightly with foil and bake when ready.
This Vegan Mexican Lasagna is a fusion dish that combines the flavors of Mexican cuisine with the comfort of lasagna. It’s perfect for feeding a crowd, and everyone will love the layers of beans, vegetables, and cheese. Enjoy!
