How to Cook Delicious Vegetarian mexican lasagna

Vegetarian mexican lasagna. This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. This is from Vegetarian Times: Low-Fat and Fast (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food You'LL also love.

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. Enjoy this veg-infused vegan Mexican Lasagna with delicious Mexican-spiced layers. You can cook Vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vegetarian mexican lasagna

1. Prepare 2 tablespoon of avocado oil.
2. It's 1 of large red bell pepper, diced.
3. Prepare 1 of large orange bell pepper, diced.
4. It's 1 of small yellow onion, diced.
5. Prepare 1 pack of mexican veggie ground round (I've used yves veggie).
6. Prepare 2-3 tablespoon of cheezwhiz.
7. You need 150 ml of taco sauce (I've used Old el Paso).
8. Prepare to taste of hot sauce (I've used Cholula original).
9. Prepare 5 of flour tortillas (I've used Old el Paso smart fiesta).
10. Prepare 25 ml of taco sauce (I've used Old el Paso mild).
11. Prepare 1/2 cup of shredded cheddar or mozzarella cheese.
12. You need to taste of chipotle or chili powder.

This vegetarian Mexican casserole recipe yields lots of leftovers so it's perfect for batch cooking meal plans! For our vegetarian friends (and everyone else looking to take a welcome break from meat), we compiled our favorite vegetarian lasagna recipes. All of them are brimming with ingredients like. This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans.

Vegetarian mexican lasagna instructions

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!.

Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. View full nutritional breakdown of Vegetarian Mexican Lasagna calories by ingredient. This culinary quickstep, Vegetarian Mexican Lasagna, is so easy, tasty and quick to prepare your kids won't know that it's also a Trojan horse for getting them to eat their veggies. "A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between. This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box.