Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian mexican lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegetarian mexican lasagna is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Vegetarian mexican lasagna is something that I have loved my entire life.

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. Be the first to review this recipe.

To begin with this particular recipe, we have to first prepare a few components. You can have vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vegetarian mexican lasagna:

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

Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style Meatless Mexican Lasagna. Assemble this fun twist on lasagna for dinner, and. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast.

Steps 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!

Keyword vegan enchilada casserole, vegan mexican lasagna. Post a photo to I was thinking about making one of my favs, the spaghetti squash lasagna, when this caught my eye. My all-time favorite food is Mexican. I could eat it every single night. Easy Mexican Lasagna - Delicious layers of crispy tortillas, seasoned hamburger, beans, corn and.

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