Vegetarian Mexican Lasagne Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Steps:

• In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

Steps:

• Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
• Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
• Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
• Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
• Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.

Steps:

• Preheat oven to 350 degrees F.
• Coat an 11 by 7-inch baking pan with cooking spray.
• In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
• Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
• Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
• To reheat, bake in a preheated 375 degree F oven for 15 minutes.

Steps:

• Cook soy mince in a frying pan according to directions on packet. stir in the refried beans, taco seasoning packet and the required amount of water (usually 3/4 cup). Add a spoonful or two of the salsa.
• Spray a square casserole dish with oil. Lay one tortilla, a third of the mince/bean mix, spread a few tablespoons of salsa over and add some cheese.
• Repeat twice, covering the top tortilla with cheese.
• Bake in a pre-heated 180°C oven for twenty or so minutes until heated through. I usually brown top under broiler to get super-golden brown.
• Serve with lots of sour cream and a salad made with a lemon juice vinaigrette. Or whatever you want!

Steps:

• Preheat oven to 350°.
• Heat oil in a wide, deep skillet and sauté onions and garlic until soft. Season with salt and pepper.
• Combine flour, chili powder, paprika, salt, instant minced onion, cumin, cayenne, garlic powder and oregano (or use 2 envelopes of taco seasoning) and add to skillet. Cook, stirring, until well mixed, about 2 minutes.
• Add tomatoes and their juices, corn, beans, bell pepper and cilantro, stirring until just heated through.
• Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high for 60 seconds to soften.
• Butter a deep lasagne pan (mine is about 10 x 14 x 4) and line the bottom with 6 tortillas.
• Ladle 3/4 cup - 1 cup vegetable mixture over tortillas and spread to distribute evenly. Top with shredded cheeses. Repeat layers four more times, making sure each tortilla is covered or at least dampened by filling.
• Bake 30 - 45 minutes at 350°. Let stand 5 - 10 minutes.
• Meanwhile, combine chipotle and sour cream, adjusting heat to taste.
• Cut 8 - 12 squares and offer adobo sour cream, guacamole and olives as toppings.

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
• Stir in the spices and cook one more minute.
• Stir in beans, corn, and tomato sauce. Remove from heat.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
• Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).