Mexican Lasagna Casserole (Vegan)

READY IN: 1hr 15mins
Recipe by A.B. Hall

This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!

Top Review by Chef Jean

I loved the flavors of this. The cilantro and sauteed veggies really made this dish. I would aslo recommned serving with corn chips, I think it need that crunch. I added some chicken to mine, I just diced it really small and added it to the veggies while they were cooking. Great idea, thanks for posting! Made for PAC fall 08.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
  3. Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
  4. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
  5. Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
  6. Cover the refried beans with half of the pepper-onion-tomato mixture.
  7. Sprinkle entire dish lightly with 1/2 tsp cumin.
  8. Cover with half the can of corn.
  9. Cover with half the can of beans.
  10. Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
  11. Cover with a final layer of tortillas.
  12. Sprinkle with black olives.
  13. Top with the remaining 1 cup salsa.
  14. Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

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