Vegetarian mexican lasagna
Vegetarian mexican lasagna

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegetarian mexican lasagna. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegetarian mexican lasagna is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vegetarian mexican lasagna is something that I have loved my entire life.

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).

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

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

Instructions 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 with this special food vegetarian mexican lasagna recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!