Monday, April 16, 2012

Mexican Lasagna - Vegan Style!

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!

Mexican Lasagna

Lasagna: I didn't measure out the amounts but you can eyeball it.
Tomato salsa
12 corn tortillas
Vegetarian refried beans
Grilled veggies (we used squash, zucchini, onion and bell peppers)
Daiya pepper jack
Daiya cheddar
Nutritional Yeast

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.

Yum! :)

2 comments:

  1. Wow! This looks fantastic! Keep these recipes coming young lady! YUM!

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  2. That sounds and looks so yummy! I will have to make a soy-free version of this!

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