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    You are in: Home / Recipes / Vegan Mexican Lasagna Recipe
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    Vegan Mexican Lasagna

    Vegan Mexican Lasagna. Photo by tendollarwine

    1/2 Photos of Vegan Mexican Lasagna

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    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.

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    Serves: 12



    Units: US | Metric


    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


      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


    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
    Total Fat 3.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 756.5 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 3.1 g
    Sugars 4.7 g
    Protein 4.9 g

    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

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