Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetarian mexican lasagna. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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).
Vegetarian mexican lasagna is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegetarian mexican lasagna is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegetarian mexican lasagna:
- Take 2 tablespoon avocado oil
- Prepare 1 large red bell pepper, diced
- Take 1 large orange bell pepper, diced
- Prepare 1 small yellow onion, diced
- Get 1 pack mexican veggie ground round (I've used yves veggie)
- Take 2-3 tablespoon cheezwhiz
- Take 150 ml taco sauce (I've used Old el Paso)
- Get to taste hot sauce (I've used Cholula original)
- Make ready 5 flour tortillas (I've used Old el Paso smart fiesta)
- Take 25 ml taco sauce (I've used Old el Paso mild)
- Make ready 1/2 cup shredded cheddar or mozzarella cheese
- Prepare to taste chipotle or chili powder
Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Would be easy to convert to vegetarian if you needed to. Enjoy this veg-infused vegan Mexican Lasagna with delicious Mexican-spiced layers.
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 Mexican casserole recipe yields lots of leftovers so it's perfect for batch cooking meal plans! To start, I cut my zucchini into thin lasagna-like noodles. I sprinkled them with salt in a colander, and let I let it sit a few minutes before slicing and plated it up. The most important thing about making this dish is that you have to be good at delaying immediate gratification and wait. You have to wait two days for all the ingredients to.
So that is going to wrap this up with this exceptional food vegetarian mexican lasagna recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
