VEGAN MEXICAN LASAGNA
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
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
MEXICAN LASAGNA CASSEROLE (VEGAN)
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
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.
MEATLESS MEXICAN LASAGNA
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
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
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
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