Mexican Lasagna Casserole Vegan Recipes

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FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

VEGETARIAN MEXICAN LASAGNA



Vegetarian Mexican Lasagna image

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 19

cooking spray
2 tablespoons olive oil
1 cup diced sweet onion
2 jalapeno peppers, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (16 ounce) jar salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups shredded pepper Jack cheese, divided
2 cups ricotta cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
18 corn tortillas
1 cup enchilada sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
  • Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  • Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g

MEXICAN LASAGNA CASSEROLE (VEGAN)



Mexican Lasagna Casserole (Vegan) image

This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!

Provided by A.B. Hall

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1 large bell pepper, diced
1 large onion, diced
2 medium tomatoes, diced
2 cups salsa
1/2 bunch fresh cilantro, chopped finely (more or less to taste)
1 bunch fresh chives, chopped
2 garlic cloves, minced
1 teaspoon cumin
4 1/2 ounces black olives, sliced
10 corn tortillas
1 (15 1/4 ounce) can corn, drained
3 (16 ounce) cans refried beans
1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
1 (15 ounce) can enchilada sauce (optional)
1 teaspoon chili powder (optional)
1/2 jalapeno pepper (finely chopped) (optional)

Steps:

  • Preheat oven to 375°F.
  • In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
  • Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
  • Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
  • Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
  • Cover the refried beans with half of the pepper-onion-tomato mixture.
  • Sprinkle entire dish lightly with 1/2 tsp cumin.
  • Cover with half the can of corn.
  • Cover with half the can of beans.
  • Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
  • Cover with a final layer of tortillas.
  • Sprinkle with black olives.
  • Top with the remaining 1 cup salsa.
  • Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

VEGAN MEXICAN LASAGNA



Vegan Mexican Lasagna image

I don't know where I really came up with this idea. It kind of popped into my head one day and it seemed way too good to resist. You can sub one of the bags of crumbles for about 2 cans of beans for a healthier twist.

Provided by tendollarwine

Categories     Vegetable

Time 1h15m

Yield 1 square, 12 serving(s)

Number Of Ingredients 14

2 (12 ounce) packages Boca meatless ground burger
2 tablespoons vegetable oil
1 (1 1/4 ounce) packet taco seasoning, prepared
2 (16 ounce) jars salsa
1 (14 ounce) can tomato sauce
12 lasagna noodles, cooked and drained
1 (10 ounce) package vegan cheddar cheese, grated
1 (10 ounce) package vegan mozzarella cheese or 1 (10 ounce) package vegan mozzarella cheese, grated
1 (10 ounce) package vegan mozzarella cheese or 1 (10 ounce) package vegan mozzarella cheese, grated
4 green onions, chopped
1 (4 ounce) can black olives, sliced
1 (4 ounce) can green peppers, minced
10 corn chips, crushed
tofutti sour cream

Steps:

  • Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
  • Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
  • Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
  • Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
  • Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.

Nutrition Facts : Calories 152, Fat 3.9, SaturatedFat 0.5, Sodium 756.6, Carbohydrate 26.1, Fiber 3.1, Sugar 4.7, Protein 4.9

MEATLESS MEXICAN LASAGNA



Meatless Mexican Lasagna image

Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chiles
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1-1/2 cups shredded Mexican cheese blend
6 tablespoons plain yogurt

Steps:

  • In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 291 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 781mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges

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