Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a Authentic dish, vegetarian mexican lasagna. One of my favorites. This time, I’m gonna make it a little bit unique. 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 well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vegetarian mexican lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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:

1. Prepare 2 tablespoon avocado oil
2. Prepare 1 large red bell pepper, diced
3. Prepare 1 large orange bell pepper, diced
4. Get 1 small yellow onion, diced
5. Make ready 1 pack mexican veggie ground round (I've used yves veggie)
6. Get 2-3 tablespoon cheezwhiz
7. Prepare 150 ml taco sauce (I've used Old el Paso)
8. Prepare to taste hot sauce (I've used Cholula original)
9. Get 5 flour tortillas (I've used Old el Paso smart fiesta)
10. Get 25 ml taco sauce (I've used Old el Paso mild)
11. Make ready 1/2 cup shredded cheddar or mozzarella cheese
12. Take 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! Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry)! Lori Wyeth's recipe began nearly a decade ago as a beef lasagna. "The beef changed to turkey, then soy crumbles, then beans as my eating.

Instructions to make Vegetarian mexican lasagna:

1. Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
2. Add in the onions and cook for another 2 minutes, stirring often.
3. Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
4. 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.
5. Turn off the heat, cover the skillet and set aside.
6. Preheat the oven at 350°.
7. Lay one tortilla in a pyrex pie plate.
8. Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
9. Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
10. Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
11. Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
12. Cut in 4 piece and serve with a side of green salad.
13. Enjoy!

View full nutritional breakdown of Vegetarian Mexican Lasagna calories by ingredient. Coat the bottom of the pan with a layer of sauce. 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.

So that is going to wrap it up for this simple food vegetarian mexican lasagna recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!