VEGETARIAN MEXICAN LASAGNA
A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.
Provided by My Hot Southern Mess
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
- Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
- Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g
EASY VEGETARIAN MEXICAN LASAGNA
Make and share this Easy Vegetarian Mexican Lasagna recipe from Food.com.
Provided by Miss_Elaine
Categories One Dish Meal
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Coat an 11 by 7-inch baking pan with cooking spray.
- In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.
- Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
- Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
- To reheat, bake in a preheated 375 degree F oven for 15 minutes.
MEATLESS MEXICAN LASAGNA
Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 291 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 781mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
EASY VEGETARIAN LASAGNE
This is a light and easy vegetarian lasagne. You could easily include more vegetables. I based it on a recipe from the Tao Restaurant cookbook from Bloomington, Indiana. That has spinach and more cheeses.
Provided by maize
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cook the noodles.
- 2. Prepare a 9 x 13 pan by putting a thin film of canola oil on the bottom to coat it. Then put a few tablespoons of the tomato sauce on the bottom to coat as well.
- 3. Put down a few of the lasagne noodles. On top of the noodles put spoonfuls of the ricotta cheese, then tomato sauce, then spoonfuls of the shredded cheese mix. Sprinkle over this some of the onions, parsley flakes and soy crumbles.
- 4. Repeat the layers.
- 5. The top should be the noodles covered completely with sauce and then cheese. You might want shredded parmesan on top as well.
- 6. Cook at 400 degrees Farenheit for about 15 minutes. The sauce should be bubbly.
- 7. Let the lasagne sit for a few minutes before serving.
Nutrition Facts : Calories 288.3, Fat 8.2, SaturatedFat 4, Cholesterol 20.1, Sodium 717.7, Carbohydrate 39.7, Fiber 4, Sugar 6, Protein 14.8
QUICK & EASY VEGETARIAN LASAGNA
This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!
Provided by MarissaB
Categories Soy/Tofu
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
- Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
- Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 84, Fat 5.1, SaturatedFat 1.8, Cholesterol 52, Sodium 199.6, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 8.1
VEGETARIAN MEXICAN LASAGNA
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 that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.
Provided by EmJoMay
Categories One Dish Meal
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
- Stir in the spices and cook one more minute.
- Stir in beans, corn, and tomato sauce. Remove from heat.
- Spray 2-quart casserole dish with nonstick cooking spray.
- Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
- Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).
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