Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness.

Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is the type of cheese used, so modify at will.

Ingredients

½ lb dried pinto beans, soaked and cooked or 3-4 cans of pinto beans, drained
1 jalapeño or ¼ cup of pickled slices
1 onion diced
1 stalk celery diced
2 teaspoons cumin
½ teaspoon chili powder
⅓ teaspoon turmeric
½ teaspoon salt
9-12 lasagna noodles, cooked al dente
1 large can diced tomatoes
2-3 cups of chunky salsa
Faux or cheddar cheese

Process

Cook beans with onions, celery, peppers, and spices. Mix salsa and tomatoes and set aside to chill. When vegetables in beans are soft, blend until fairly smooth.

In a baking pan, place one layer of noodles (usually 3). Smooth a layer of beans over noodles. Add dollops of tomato/salsa mix. Sprinkle on your cheese of choice. Repeat 2-3 more times for a total of 3-4 layers. End with your last layer of cheese.

Bake at 350* for 35 minutes. Set aside for 10 minutes and serve with avocado slices and vegan/reg sour cream.

Vegan Lasagna is Amazing!

Vegan lasagna

Lasagna always seems like way too much work before I start, but then it’s really not that bad, and it’s so tasty and filling. This vegan lasagna won’t seem to be missing a thing without the cheese! I make it a little different every time, in terms of the veggies, so don’t hesitate to branch out.

Ingredients

Veggies

I love this picture other than the Biggest Loser advertisement. Oy!

12 lasagna noodles, cooked al dente
3 T. olive oil
3 cloves garlic minced
1 medium onion diced
1 stalk celery, diced
2 cups mushrooms, sliced
1 medium red pepper, diced
1 small zucchini, diced
1 cup carrots, diced
2 cups tomatoes, diced
1-2 cups kale, chopped
2 T Italian seasoning
1 large can/jar tomato puree
1 package extra firm tofu
1 T apple cider vinegar
1/4 cup nutritional yeast
1/4 cup raw sugar
Sea salt

Process

In a large pan, add onions, olive oil, and garlic.  Cook over medium temp, stirring often, until onions begin to soften and fragrance is released.  Add remaining vegetables (except the kale) and continue to cook until they begin to soften. Stir in tomato puree and most of the Italian seasoning (I like to save a little for the tofu ricotta).  Add sea salt to taste. If you like a sweeter sauce, add the raw sugar gradually, tasting for your degree of sweet. Allow to simmer 20 minutes over medium low temp.

While the sauce simmers, cook noodles to al dente and set aside in cool water or lay out on parchment paper.

Drain tofu and place in a bowl.  Using a fork, smash block until the texture resembles ricotta cheese.  Add vinegar, 1/2 if the nutritional yeast, the rest of the Italian seasoning, and ½ t. sea salt and mix.

Once your sauce has simmered nicely and noodles are ready, spread a layer of sauce over the bottom of the pan. Place a layer of 3 noodles on top, overlapping slightly. Crumble 1/2 the tofu mix across the noodles, add a layer of chopped kale. Now put in another layer of noodles, then sauce, then sprinkle on nutritional yeast. Repeat this process. You should end with a layer of sauce sprinkled with yeast.

Cover tightly with foil and place pan in oven at 375* and bake for 45 minutes.  Remove from oven and allow to sit for 10 minutes before cutting to serve.

If you would like to have some later, let it cool and then place in the fridge or freeze in single servings. For reheating, put in 350* oven or microwave.

VeganMofo2013180x180_g5

Vegan Lasagna

I don’t make lasagna very often.  I like it, a lot, but it seems like more work than I want to go through for assembly.  Today, however, I got out of a doc. appointment earlier than I planned, and I knew I had some nice fresh veggies in the house and the kids were all occupied, so it seemed like a good time to go for it.  I don’t really work with recipes on dishes like this, so the seasoning is really all “round about” measurement.  It came out well and I will enjoy these leftovers for several days!

Ingredients

1 lb lasagna noodles, cooked al dente
3 T. olive oil
3 cloves garlic minced
1 large onion diced
2 cups sliced mushrooms
1 large bell pepper diced
2 small zucchini peeled and diced
2 T Italian seasoning (or your own mix of dried or fresh basil, oregano, thyme, and rosemary)
2 cans/jars tomato puree
1 package extra firm tofu
1 tsp apple cider vinegar
1/3 cup nutritional yeast
Vegan parmesan
Sea salt

Process

Cook noodles as needed and set aside in cool water.

In a large pan, add onions, 2 T olive oil, and garlic.  Cook over medium temp, stirring often, until onions begin to soften and fragrance is released.  Pour in tomato puree and Italian seasoning.   Add sea salt to taste.  If you like a sweeter sauce, add some raw sugar gradually.  Allow to simmer 20 minutes over medium low temp.

In a separate pan, place remaining vegetables and sauté 5-8 minutes on medium high temp. Set aside.

Drain tofu and place in a bowl.  Using a fork, smash block until the texture resembles ricotta cheese.  Add vinegar, nutritional yeast, and ½ t. sea salt and mix.

Cover the bottom of a large casserole dish with parchment paper.  Spread a layer of sauce over the parchment.  Place a layer of noodles on top, overlapping slightly.  Spread on a layer of vegetables.  Add tofu mix by small spoonfuls and spread.  Cover with a layer of sauce.

Repeat process until the pan is full or you run out of ingredients. I typically run out of veggies and tofu before the noodles and sauce, so I will do a couple of layers of just noodles and sauce at the top.

Sprinkle vegan parmesan mix over the top.

Cover tightly with foil and place pan in oven at 375* and bake for 45 minutes.  Remove from oven and allow to sit for 10 minutes before cutting to serve.

Serve with a salad and maybe some fresh bread. Enjoy!