Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetarian mexican lasagna. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegetarian mexican lasagna is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vegetarian mexican lasagna is something that I have loved my whole life. They are nice and they look fantastic.
This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish. This is from Vegetarian Times: Low-Fat and Fast (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food You'LL also love.
To begin with this particular recipe, we must first prepare a few components. You can cook vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian mexican lasagna:
- Prepare avocado oil
- Make ready large red bell pepper, diced
- Make ready large orange bell pepper, diced
- Get small yellow onion, diced
- Get mexican veggie ground round (I've used yves veggie)
- Make ready cheezwhiz
- Make ready taco sauce (I've used Old el Paso)
- Make ready hot sauce (I've used Cholula original)
- Prepare flour tortillas (I've used Old el Paso smart fiesta)
- Take taco sauce (I've used Old el Paso mild)
- Make ready shredded cheddar or mozzarella cheese
- Get chipotle or chili powder
Enjoy this veg-infused vegan Mexican Lasagna with delicious Mexican-spiced layers. This vegetarian Mexican casserole recipe yields lots of leftovers so it's perfect for batch cooking meal plans! Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast.
Instructions to make Vegetarian mexican lasagna:
- Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
- Add in the onions and cook for another 2 minutes, stirring often.
- Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
- Add in 2 tablespoon of cheezwhiz, 150 ml of taco sauce and hot sauce to taste. Mix well. Add 1 more tablespoon of cheezwhiz if you like it extra cheesy.
- Turn off the heat, cover the skillet and set aside.
- Preheat the oven at 350°.
- Lay one tortilla in a pyrex pie plate.
- Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
- Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
- Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
- Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
- Cut in 4 piece and serve with a side of green salad.
- Enjoy!
Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Like traditional lasagna, this casserole also freezes. Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry)! This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans.
So that is going to wrap it up for this special food vegetarian mexican lasagna recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
