Mexican lasagna is one of those delicious, easy, complete meals that throws together quickly, warms you up on a cold day, and tastes even better leftover. Basically the perfect dinner for any Cincinnatian these days! To make this meal vegan, use your preference of vegan cheeses and a vegan sour cream, such as Tofutti brand which can be found at your local Biggs or Whole Foods.
- 1 1/2 cups TVP*
- 1 cup water*
- 1/4 cup soy sauce*
- 1 tbsp olive oil
- 1 packet taco seasoning mixed with 1/4 cup water
- 1-15 oz can of black beans
- 1-15 oz can of corn
- 1-16 oz can of diced tomatoes, well drained
- 1-14 oz can of tomato sauce
- garlic seasoning to taste
- 12 lasagna noodles, cooked and drained (a typical package contains 12 noodles)
- 1-16 oz jar of salsa
- 2 10-oz bags of shredded cheese of your choice (cheddar and mozzarella work well)
- Approximately 15 corn chips, crushed
- Sour cream
*Use these three ingredients for a vegan version of this meal. If you prefer, you can use 2 packages of vegetarian meat crumbles, such as Morningstar Farms or Boca Meatless Ground Crumbles, in place of the TVP, water and soy sauce.
Preheat oven to 400.
In a medium sized bowl, mix the TVP, water and soy sauce. Mix well and let sit for about 5 minutes so the TVP can soak up the water. Heat olive oil over medium heat in a large pan and add in TVP mixture. Stir and cook for about 5 minutes. Add to the pan the taco seasoning mixed with water, black beans, corn, tomatoes and tomato sauce. Stir in garlic seasoning to taste and simmer for another 5 minutes.
Spray a 9x13 baking dish. Lay down a layer of 3 lasagna noodles on the bottom. Spoon 1/3 of the TVP mixture onto the noodles, then sprinkle with 1/4 of the cheese (both kinds). Repeat this step two more times until you have placed the last 3 layers of noodles on top of the last 1/3rd of TVP mixture. Spread the jar of salsa over the last layer of noodles, then cover with the remaining 1/4 of shredded cheese. Cover with foil and bake for 30 minutes.
After 30 minutes, remove the lasagna and take the tin foil off. Sprinkle the top with the crushed corn chips and put back in the oven to broil for 5 minutes (keep an eye on it so you don't burn the chips).
Remove and let cool for 15 minutes before cutting and serving.
This dish goes great with a side of brown rice and a dollop of sour cream. This meal will easily feed 8. Enjoy!
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