Vegetarian mexican lasagna
Vegetarian mexican lasagna

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegetarian mexican lasagna. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish. This is from Vegetarian Times: Low-Fat and Fast (highly recommended).

Vegetarian mexican lasagna is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vegetarian mexican lasagna is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian mexican lasagna:
  1. Prepare avocado oil
  2. Prepare large red bell pepper, diced
  3. Get large orange bell pepper, diced
  4. Get small yellow onion, diced
  5. Take mexican veggie ground round (I've used yves veggie)
  6. Prepare cheezwhiz
  7. Get taco sauce (I've used Old el Paso)
  8. Make ready hot sauce (I've used Cholula original)
  9. Get flour tortillas (I've used Old el Paso smart fiesta)
  10. Prepare taco sauce (I've used Old el Paso mild)
  11. Take shredded cheddar or mozzarella cheese
  12. Prepare chipotle or chili powder

Hey y'all in this recipe you will need the following ingredients to make the Mexican lasagna. Enjoy Meatless ground Taco seasoning Can corn Can black beans. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast.

Steps to make Vegetarian mexican lasagna:
  1. Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
  2. Add in the onions and cook for another 2 minutes, stirring often.
  3. Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
  4. Add in 2 tablespoon of cheezwhiz, 150 ml of taco sauce and hot sauce to taste. Mix well. Add 1 more tablespoon of cheezwhiz if you like it extra cheesy.
  5. Turn off the heat, cover the skillet and set aside.
  6. Preheat the oven at 350°.
  7. Lay one tortilla in a pyrex pie plate.
  8. Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
  9. Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
  10. Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
  11. Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
  12. Cut in 4 piece and serve with a side of green salad.
  13. Enjoy!

Would be easy to convert to vegetarian if you needed to. To start, I cut my zucchini into thin lasagna-like noodles. I sprinkled them with salt in a colander, and let I let it sit a few minutes before slicing and plated it up. The most important thing about making this dish is that you have to be good at delaying immediate gratification and wait. You have to wait two days for all the ingredients to.

So that’s going to wrap it up for this exceptional food vegetarian mexican lasagna recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!