Who says lasagna has to be Italian? When I think about lasagna, I think about layers and layers of veggies. So, tonight, let’s make Mexican lasagna.
The secret to this virtually fat-free lasagna, therefore, is the layers of fresh veggies, the potato-based nacho cheese sauce, and vegan fat-free refried beans.
Actually, the layering melds all the flavors together like a hot comforting nacho without the calories and fat in corn chips.
Although most people believe lasagna originated in Italy, debates exist claiming its origin in Greece. Others suggest England. We typically eat a red sauce lasagna loaded with vegetables; at least that’s how us vegans eat it.
Some people use zucchini or sweet potatoes in an effort to avoid the noodles. I like to mix it up, trying different ways to cook pasta and keep it interesting.
SHORT-CUTS TO STRESS-FREE VEGAN COOKING
In my world, it’s all about making it easy and taking less time. For that reason, there are always options when making vegan dishes everyone will love.
First, if using lentils for this recipe, try the vacuum-sealed brown lentils at Trader Joes in the produce section.
Not only are Trader Joe’s Lentils cooked perfectly, but they also are oil-free and delicious. Not to mention, it will save you 30 minutes of prep time.
Obviously, if you choose the alternative meat option, the products are in your freezer section. As always, I recommend Bocca Original Crumbles, since they are fat-free and super easy to use.
Another quick tip, when making lasagna, is using Pre-baked Ready Lasagna Noodles. Gluten-free and already set for the pan, these lasagna noodles save a ton of time!
Yet another tip, is to buy Ortega Vegetarian Re-fried Beans, which are made without oil. Instead of making your own refried beans, sometimes, the canned work just as well.
MAKING THE SKINNY NACHO CHEESE SAUCE
Because this recipe calls for Skinny Nacho “Cheese” Sauce, again, it is your choice to whip up a batch of vegetable nacho cheese sauce or use your own store-bought favorite.
For this particular Mexican lasagna recipe, you only need half the Skinny Nacho “Cheese” Sauce recipe, but because I plan ahead, I make a whole batch to use it for something else later in the week.
Of course, shredded vegan cheese can also be substituted if you are in a hurry, based on your own personal dietary plan.
HOW TO MAKE MEXICAN LASAGNA RECIPE
First, saute the onions and garlic in a non-stick skillet on medium-low heat, until the onions are translucent. Then, add the lentils or alternative meat chosen. Next, add a can of fire-roasted diced tomatoes and a packet of taco seasoning.
While the lasagna filling cooks, reduce heat and simmer until fluids are all absorbed. In the meantime, it is time to make the sauces to layer in the Mexican lasagna.
Because of refried beans are thick and difficult to spread, I put them in a large cup blender with a cup of vegetable broth, and blend until smooth. Now, it can be spread on the layers of Mexican lasagna.
In a second blender cup, I slightly blend 1 can of tomato sauce and add a cup of Green Chile Sauce , and stir together ( or you can use your favorite salsa).
Using a 9 X 13-inch pan, pour half the tomato/green chile mixture into the base of the pan. As a result, your noodles will not stick to the bottom of your pan.
Now, it’s time to layer! Place the Pre-baked Ready Lasagna Noodles slightly crossing over one another in the base of the pan. Then, pour the refried bean mixture on top of the noodles, spreading to cover the noodles. Next, add a layer of meat filling, followed by Skinny Nacho “Cheese” Sauce.
Once the cheese is drizzled, begin again with a layer of noodles, then bean mixture, ending with the tomato mixture and drizzles of cheese sauce, like this.
For serving, I keep about a half cup of cheese sauce to drizzle on the top of the lasagna right before I am ready to serve it. Also, I make Skinny Pico de Gallo as a garnish as well.
While the Mexican lasagna cooks for 30 minutes covered in the oven, I make the Skinny Pico de Gallo.
When the Mexican lasagna is ready, remove the aluminum foil, and cook uncovered for another 10 minutes. Then, remove from the oven and cover it again. Let it set up for at least 10 minutes before cutting.
Another cooking tip to help is that the longer you let a lasagna or a Vegan Meatloaf, set up, the better it cuts and the easier it is to serve.
Some times, I even cook the Vegetarian Mexican lasagna a day ahead, and then reheat it, which is another option.
HOW TO SERVING THE MEXICAN LASAGNA RECIPE
In order to make a beautiful presentation, cut individual pieces of Mexican lasagna and plate them.
I love Mexican food, as well as all ethnic food, but this Mexican lasagna recipe is simply to die for. And if you enjoy this recipe, try similar recipes below.
- Skinny Cauliflower Nachos
- Vegan Guilt-Free Potato Nachos…A Game-Day Treat!
- Skinny Vegan Crunch Wrap Supreme
- Vegan Coleslaw with Avocado & Cilantro
- Sweet Potato Tacos
- Taco Tuesday Skinny Potato Tacos
- Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Roasted Vegetable Tacos
- Vegan Oil-Free Lentil Tacos
- Tater Tot Nachos
- Skinny Taco Lettuce Cups
- Green Plant-Based Potato and Kale Enchiladas
- Skinny Girl Vegan Sour Cream