Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Mexican Lasagna Recipe
    Lost? Site Map

    Vegan Mexican Lasagna

    Vegan Mexican Lasagna. Photo by tendollarwine

    1/2 Photos of Vegan Mexican Lasagna

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    40 mins

    35 mins

    tendollarwine's Note:

    I don't know where I really came up with this idea. It kind of popped into my head one day and it seemed way too good to resist. You can sub one of the bags of crumbles for about 2 cans of beans for a healthier twist.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    square

    Units: US | Metric

    Directions:

    1. 1
      Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
    2. 2
      Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
    3. 3
      Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
    4. 4
      Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
    5. 5
      Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.

    Ratings & Reviews:

    • on December 16, 2007

      55

      Had this for dinner tonight and it was great! I put in a can of black beans and made guac instead of sour cream. Added no-cook noodles and there was still enough sauce. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegan Mexican Lasagna

    Serving Size: 1 (160 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 152.0
     
    Calories from Fat 34
    22%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 756.5 mg
    31%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.7 g
    18%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    Boca meatless ground burger

    vegan cheddar cheese

    vegan mozzarella cheese

    vegan mozzarella cheese

    vegan mozzarella cheese

    vegan mozzarella cheese

    corn chips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites