Mexican Veggie Lasagna

When I mentioned to Jon that I was going to be making a vegetarian lasagna I think the Italian in him rolled his eyes. But you know I have a way of winning the boy over with flavours and making him forget there isn’t meat in something lately 😉 Thinking of going meat free for even a day? This recipe will satisfy even the biggest meat eater in your clan!

Mexican Veggie Lasagna (makes 6 servings):

1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 cup onion, diced
250g mushrooms, sliced
1 medium zucchini, chopped
1 tablespoon olive
3 cloves garlic, minced

1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste 

400g canned tomato sauce (make sure when you buy it there are no additives like sugar) we used PC Tomatoes First brand, but you could easily sub in canned crushed tomatoes here too
2 garlic cloves, minced

1 tsp cumin
2 tbsp chili powder
2 tbsp mexican hot sauce (we used Valentina)
2/3 cup unsweetened almond milk

salt and pepper to taste 

Other Ingredients:

400g of black beans, rinsed and drained
1 cup lactose free Allegro cheese (4% fat)
8 small corn tortillas

1/2 cup of green onions, chopped

jalapeno (optional)

4 tbsp
salt and pepper

1) Set a baking tray with parchment paper then put all filling ingredients on top and toss to coat. Roast in a 400 degree oven for 25 minutes or until cooked through.

2) For the sauce, combine all ingredients in a bowl and stir until smooth, set aside.

3) To assemble the lasagna put 1/2 cup of sauce on the bottom of a 9x11inch pan. Top with 3 corn tortillas (two whole and 1 cut in half to cover). Then put 1/3 of the veggies filling on top, 1/3 of the black bean mixture then 1/3 of the remaining sauce and 1/4 cup of cheese. Layer with 3 more tortillas the same way, 1/3 of veggie mixture, 1/3 black beans, 1/3 of the sauce and 1/4 cup cheese. For the final layer use 2 corn tortillas, top with remaining veggies, black beans, sauce and 1/2 cup of cheese. Bake on a cookie tray (in case you get some bubbling and run over) at 375 degrees for 20-25 mins until heated through and cheese is melted. Top with 1 tsp creme fraiche, green onions and jalapenos if you like it spicy!

Macronutrient Breakdown (per serving):





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