Mexican Lasagna Casserole (Vegan)

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

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!

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.
Most Helpful

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.

Chef Jean October 04, 2008