Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian mexican lasagna. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegetarian mexican lasagna is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Vegetarian mexican lasagna is something which I’ve loved my whole life. They are fine and they look fantastic.
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).
To get started with this recipe, we have to prepare a few components. You can have vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian mexican lasagna:
- Prepare 2 tablespoon avocado oil
- Prepare 1 large red bell pepper, diced
- Get 1 large orange bell pepper, diced
- Prepare 1 small yellow onion, diced
- Take 1 pack mexican veggie ground round (I've used yves veggie)
- Take 2-3 tablespoon cheezwhiz
- Take 150 ml taco sauce (I've used Old el Paso)
- Make ready to taste hot sauce (I've used Cholula original)
- Get 5 flour tortillas (I've used Old el Paso smart fiesta)
- Prepare 25 ml taco sauce (I've used Old el Paso mild)
- Make ready 1/2 cup shredded cheddar or mozzarella cheese
- Take to taste chipotle or chili powder
Aside from chopping the onion and sauteing it, there is not. 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! Hey y'all in this recipe you will need the following ingredients to make the Mexican lasagna.
Steps to make Vegetarian mexican lasagna:
- Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
- Add in the onions and cook for another 2 minutes, stirring often.
- Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
- 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.
- Turn off the heat, cover the skillet and set aside.
- Preheat the oven at 350°.
- Lay one tortilla in a pyrex pie plate.
- Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
- Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
- Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
- Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
- Cut in 4 piece and serve with a side of green salad.
- Enjoy!
Enjoy Meatless ground Taco seasoning Can corn Can black beans. Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry)! This vegetarian lasagna features kicked up Mexican flavors with salsa and jalapenos for extra Lasagna is one of those dishes I reserve for the winter months, when I want something warm and. View full nutritional breakdown of Vegetarian Mexican Lasagna calories by ingredient. Coat the bottom of the pan with a layer of sauce.
So that is going to wrap this up for this exceptional food vegetarian mexican lasagna recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
