Easy Mexican Lasagna recipe - tortillas casserole
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.
Ingredients
- 4 cups (400g) Mushrooms
- 1 Onion
- 4 cloves Garlic
- ½ cup (60g) Walnuts
- 3 cups (720g) 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
- 6 large Tortillas
- 2 cups (480g) Soy Yoghurt or whichever yoghurt you prefer
- 1 cup (120g) Grated Vegan Cheese
Instructions
- Begin by rinsing the mushrooms, then use a food processor to chop them into small chunks. Heat up a large pan and roast the mushrooms over medium-high heat until the excess liquid evaporates. This process ensures a rich, flavorful base for our lasagna.
- While the mushrooms cook, let’s prepare the other veggies. Use the food processor to chop the carrots, onions, walnuts, and garlic into rice-grain-sized pieces. These ingredients will add heartiness and a delightful nutty crunch to our lasagna.
- Once the liquid from the mushrooms has evaporated, it’s time to enhance the flavors! Add all the aromatic spices and stir everything together. Let it cook for a few minutes over medium-high heat, stirring occasionally.
- Now, incorporate the chopped onions, carrots, walnuts, and garlic into the pan. Let the mixture cook for another 5-7 minutes over medium-high heat. This will infuse the flavors and create a deliciously savory filling.
- Pour in the canned chopped tomatoes, tomato paste, and soy sauce to elevate the taste even further. Allow the mixture to come to a boil, then reduce the heat to a simmer. Let it cook at low heat for around 30 minutes, or until the veggies are tender and mouthwateringly flavorful.
- Now, let’s build the layers of our lasagna! Start by coating a large ovenproof plate or pan with olive oil. Place the first tortilla on it, then generously spread soy yogurt over the tortilla. This creamy layer adds a delightful tangy touch to each bite.
- Spoon two large dollops of the mushroom mixture on top of the tortilla and spread it towards the edges. Now, cover it with the second tortilla and repeat the process – yogurt, mushroom mixture, and tortilla. Continue layering until you’ve assembled your tantalizing tortilla lasagna.
- For the finishing touch, top the final tortilla layer with a generous dollop of soy yogurt. Decorate with vegan shredded cheese for an ooey-gooey, mouthwatering golden crust. Bake the assembled lasagna in a preheated oven at 400F for 20-30 minutes, or until it reaches a delightful golden hue.
- Once it’s baked to perfection, serve the delectable lasagna with a refreshing side salad and a dollop of salsa or more yogurt for that perfect tangy balance. Enjoy the fiesta of flavors in every bite!
Notes
Tip:
If you have any leftover veggies, you can always add those to this dish.