Mexican Tortilla Lasagna (Vegan)

This amazing vegan Mexican Tortilla Lasagna is a huge family favorite. Think of rich taste and meaty textures accompanied by crunchy tortillas. You won’t believe how well using tortillas as substitute for regular lasagna plates work. They become super soft, almost creamy as they soak up all the juices from the stuffing. I can’t even begin to tell you how much my family loves this one!

It’s a super easy and spicy twist on the regular lasagna – and it’s loaded with healthy veggies. And as if that wasn’t already hitting all the right spots, it’s also great for meal prep. You can make the mushrooms annd veggies in advance and freeze, or pre make the entire dish and freeze it for later. It doesn’t get any easier than that.

I love serving my Mexican Tortilla Lasagna with a side of my delicious Black Beans Crunch Salad and a fresh fruit salsa

I am using the mushrooms as the main meat substitute because it get just the right texture as well as adding to the deep flavors of the dish. You can’t even taste it’s mushrooms (trust me, this dish has fooled a lot of meat eaters).

Mexican Tortilla Lasagna has been in our family for a LOT of years, but the original version was meat based. It took a couple of tries before I managed to make this lovely little recipe all vegan – and let me tell you, the result was worth the effort. I can honestly say that I absolutely LOVE this recipe just as much as I loved the original. And the best part is, I have served my vegan tortilla lasagna countless times to the meat loving part of my family, without them being any the wiser. That’s how good it is!
Don’t get me wrong…I’m not trying to deliberately trick my family with my vegan cooking. They all know I only eat vegan and if they come over, they only get vegan food. But I do find it immensely satisfying when they stop in the middle of the meal and ask me “Is this really vegan? But are you sure, because it tastes like meat”. That’s a great feeling.

What’s great about this recipe:

  • Super meaty and delicious texture without any meat present
  • It’s really easy to make – just throw all the veggies in a foodprocessor and let it do all the work for you.
  • Packed with healthy proteins, fibers and flavors
  • Great for meal prep

So let’s get down to it. How is this Vegan Tortilla Lasagna made:

It couldn’t be any simpler.

Rinse the mushrooms and put them into a foodprocessor. Blend until everything is chopped into small chunks.
Heat up a large pan and roast the mushrooms over medium high heat until all the extra liquid has evaporated.

Meanwhile, chop the carrots, onions, walnuts and garlic in the food processor until they are roughly the size of rice grains.

When the liquid from the mushrooms is evaporated, add all the spices and stir together. Let it cook at medium high heat for a few minutes (while stirring).
Add the chopped onions, carrots, walnuts and garlic to the pan and let it cook for another 5-7 minutes at medium high heat.

Add the canned chopped tomatoes, tomato paste and soy sauce. Let it cook to a boil before turning it down to simmer at low heat for 30 minutes or until the veggies are cooked.

Next, coat a large ovenproof plate or pan with olive oil and place the first tortilla on it. Put a large dollop of soy yoghurt on the tortilla and spread it out until it covers the tortilla.

Spoon 2 large dollops of the mushroom mixture on top of the tortilla and spread it out towards the edges.

Cover with the second tortilla and repeat the steps – yoghurt, mushroom mixture and tortilla.

Continue until you have assembled your tortilla lasgana and coat the top tortilla with a heaping of soy yoghurt. Decorate with the vegan shredded cheese and bake in the oven for 20-30 minutes, or until the lasagna is nice and golden on top.


Serve with a side of salad and a salsa or a dollop of yoghurt.

Vegetarian twist:

If you want to try the vegetarian version of this recipe, just switch the soy yoghurt for Greek Yoghurt and use real grated cheese. It’s so good.

Mexican Tortilla Lasagna (Vegan)

This amazing vegan Mexican Tortilla Lasagna is a huge family favorite. Think of rich taste and meaty textures accompanied by crunchy tortillas. It's a super easy and spicy twist on the regular lasagna – and it's loaded with healthy veggies. And as if that wasn't already hitting all the right spots, it's also great for meal prep. It doesn't get any easier than that.
Course Dinner, Vegan Dinner
Cuisine Mexican
Keyword dinner, lasagna, meal prep, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Author Simone

Ingredients

  • 4 cups Mushrooms
  • 1 Onion
  • 4 cloves Garlic
  • ½ cup Walnuts
  • 3 cups Canned chopped Tomatoes
  • 2 tbsp Tomato Paste
  • 2 tbsp Olive Oil
  • 2 tbsp Soy Sauce
  • Pinch of salt
  • 1 tbsp Dried Oregano
  • 2 tsp Dried Thyme
  • 2 tsp Smoked Paprika
  • 1 tsp Harissa or Hot Chili Sauce
  • 4-6 large Tortillas
  • 2 cups Soy Yoghurt or whichever yoghurt you prefer
  • 1 cup Grated Vegan Cheese

Instructions

  • Rinse the mushrooms and put them into a foodprocessor. Blend until everything is chopped into small chunks.
    Heat up a large pan and roast the mushrooms over medium high heat until all the extra liquid has evaporated.
    Meanwhile, chop the carrots, onions, walnuts and garlic in the food processor until they are roughly the size of rice grains.
    When the liquid from the mushrooms is evaporated, add all the spices and stir together. Let it cook at medium high heat for a few minutes (while stirring).
    Add the chopped onions, carrots, walnuts and garlic to the pan and let it cook for another 5-7 minutes at medium high heat.
    Add the canned chopped tomatoes, tomato paste and soy sauce. Let it cook to a boil before turning it down to simmer at low heat for 30 minutes or until the veggies are cooked.
    Next, coat a large ovenproof plate or pan with olive oil and place the first tortilla on it. Put a large dollop of soy yoghurt on the tortilla and spread it out until it covers the tortilla. Spoon 2 large dollops of the mushroom mixture on top of the tortilla and spread it out towards the edges.
    Cover with the second tortilla and repeat the steps – yoghurt, mushroom mixture and tortilla. Continue until you have assembled your tortilla lasagna and coat the top tortilla with a heaping of soy yoghurt. Decorate with the vegan shredded cheese and bake in the oven at 400F for 20-30 minutes, or until the lasagna is nice and golden on top.
    Serve with a side of salad and a salsa or a dollop of yoghurt.
    Tip:
    If you have any leftover veggies, you can always add those to this dish.

WANT MORE?

SIGN UP TO RECEIVE OUR LATEST RECIPES, TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES WE ONLY SHARE WITH OUT EMAIL SUBSCRIBERS!
We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published.

Recipe Rating