Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vegetarian mexican lasagna. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Vegetarian mexican lasagna is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vegetarian mexican lasagna is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegetarian mexican lasagna:
- Make ready 2 tablespoon avocado oil
- Make ready 1 large red bell pepper, diced
- Take 1 large orange bell pepper, diced
- Take 1 small yellow onion, diced
- Take 1 pack mexican veggie ground round (I've used yves veggie)
- Make ready 2-3 tablespoon cheezwhiz
- Prepare 150 ml taco sauce (I've used Old el Paso)
- Take to taste hot sauce (I've used Cholula original)
- Make ready 5 flour tortillas (I've used Old el Paso smart fiesta)
- Prepare 25 ml taco sauce (I've used Old el Paso mild)
- Take 1/2 cup shredded cheddar or mozzarella cheese
- Prepare to taste 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! This vegetarian lasagna features kicked up Mexican flavors with salsa and jalapenos for extra Lasagna is one of those dishes I reserve for the winter months, when I want something warm and. Mexican lasagna makes great leftovers, too!
Steps 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!
This vegetarian lasagna features kicked up Mexican flavors with salsa and jalapenos for extra Lasagna is one of those dishes I reserve for the winter months, when I want something warm and. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Like traditional lasagna, this casserole also freezes. Veggie Mexican Lasagna: This is a recipe that my mom gave me for Mexican lasagna.
So that is going to wrap it up with this exceptional food vegetarian mexican lasagna recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
