LT and I like to grill a bunch of vegetables on the weekend so that we can make meals during the week, such as tacos, veggie sandwiches, rice and veggies, etc. I tried to get a little creative this time and I made Mexican Lasagna.
Very yummy! I will definitely make this again!
Lasagna: I didn't measure out the amounts but you can eyeball it.
12 corn tortillas
Vegetarian refried beans
Grilled veggies (we used squash, zucchini, onion and bell peppers)
Daiya pepper jack
Spicy Cilantro Cream Sauce:
1 cup Tofuti sour cream
Small handful of cilantro
1/2 small jalepeno
4 or 5 drops Tabasco
Preheat oven at 375 degrees.
In a casserole dish, layer: Salasa, 4 corn tortillas, refried beans, veggies, "cheeses", nutritional yeast, 4 corn tortillas, refried beans, veggies, "cheeses', nutritional yeast, 4 corn tortillas, salsa, "cheeses" and nutritional yeast. Bake for 25 mins or until "cheese" is lightly browned and bubbly.
Blend Tofuti sour cream, jalapeno, cilantro and Tabasco until well blended.
Serve sauce on top of sliced lasagna.