MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
VEGETARIAN MEXICAN LASAGNA
A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.
Provided by My Hot Southern Mess
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
- Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
- Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
MEXICAN LASAGNA CASSEROLE (VEGAN)
This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!
Provided by A.B. Hall
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
- Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
- Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
- Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
- Cover the refried beans with half of the pepper-onion-tomato mixture.
- Sprinkle entire dish lightly with 1/2 tsp cumin.
- Cover with half the can of corn.
- Cover with half the can of beans.
- Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
- Cover with a final layer of tortillas.
- Sprinkle with black olives.
- Top with the remaining 1 cup salsa.
- Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.
VEGAN MEXICAN LASAGNA
I don't know where I really came up with this idea. It kind of popped into my head one day and it seemed way too good to resist. You can sub one of the bags of crumbles for about 2 cans of beans for a healthier twist.
Provided by tendollarwine
Categories Vegetable
Time 1h15m
Yield 1 square, 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
- Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
- Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
- Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
- Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.
Nutrition Facts : Calories 152, Fat 3.9, SaturatedFat 0.5, Sodium 756.6, Carbohydrate 26.1, Fiber 3.1, Sugar 4.7, Protein 4.9
MEATLESS MEXICAN LASAGNA
Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 291 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 781mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
More about "mexican lasagna casserole vegan recipes"
MEXICAN LASAGNA [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine American, ItalianTotal Time 35 minsCategory Pasta RecipesCalories 612 per serving
- Start by mashing the black beans. You can use a fork for this, but it doesn’t need to be perfect, leave some texture.
- In a casserole or large pan, heat olive oil. When hot, add onions and garlic, and fry for 2 minutes. Then, add vegan ground beef and fry for 4 minutes more. Give the salsa, diced tomatoes, jalapenos, taco seasoning, black beans to the pan, and season with a pinch salt plus pepper.
- Now for the layering: start with a layer of sauce, followed by a layer of lasagna noodles, then vegan sour cream. Sprinkle with olives and vegan cheese.
MEXICAN TORTILLA CASSEROLE (VEGAN ENCHILADA LASAGNA)
From biancazapatka.com
5/5 (56)Total Time 30 minsCuisine MexicanCalories 403 per serving
- Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).
- Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then sprinkle over half of the non-dairy cheese.
MEXICAN LASAGNA - SO VEGAN
From wearesovegan.com
Estimated Reading Time 1 min
GLUTEN-FREE VEGAN MEXICAN LASAGNA - THE HEALTHY …
From thehealthyfamilyandhome.com
VEGETARIAN MEXICAN LASAGNA | RECIPETIN EATS
From recipetineats.com
30 MINUTE MEXICAN LASAGNA RECIPE | BABAGANOSH
From babaganosh.org
MEXICAN LASAGNA [VEGAN, GLUTEN-FREE] - ONE GREEN …
From onegreenplanet.org
10 BEST VEGETARIAN MEXICAN LASAGNA RECIPES | YUMMLY
From yummly.com
VEGAN MEXICAN LASAGNA | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
EASY VEGAN TACO LASAGNA - CONTENTEDNESS COOKING
From contentednesscooking.com
VEGAN MEXICAN FOOD - 38 DROOL-WORTHY RECIPES!
From veganheaven.org
MEXICAN LASAGNA CASSEROLE RECIPE (DAIRY FREE AND …
From mylifeandkids.com
THE VEGGIE TABLE: MEATLESS MEXICAN LASAGNA - FOOD …
From foodnetwork.com
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
THE BEST MEXICAN LASAGNA RECIPE: VEGAN AND GLUTEN …
From foodal.com
SALSA VERDE MEXICAN CASSEROLE - VEGAN - VEGGIE FUN KITCHEN
From veggiefunkitchen.com
46 BEST MEXICAN CROCKPOT RECIPES – HAPPY MUNCHER
From happymuncher.com
VEGAN MEXICAN CASSEROLE - SIMPLY STACIE
From simplystacie.net
EASY VEGAN LASAGNA RECIPE - VEGAN HEAVEN
From veganheaven.org
27 EASY MEXICAN CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN LASAGNA CASSEROLE (VEGAN) RECIPE - FOOD.COM
From pinterest.ca
MEXICAN LASAGNA WITH CHILI SIN CARNE [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
EASY VEGAN MEXICAN LASAGNA RECIPE - NAMELY MARLY
From namelymarly.com
PLANT-BASED MEXICAN LASAGNA WITH BLACK BEANS AND CORN - WHOLLY …
From wholly-plants.com
EASY RECIPE FOR VEGAN LASAGNA - MINAMADE
From minamade.com
MEXICAN LASAGNA VERDE WITH NO-BOIL NOODLES - COOKING AND …
From cookingandcussing.com
LASAGNA-LIKE VEGAN PASTA CASSEROLE - THE VEGAN ATLAS
From theveganatlas.com
THE BEST CREAMY VEGAN MEXICAN CASSEROLE (GLUTEN FREE!)
From veganchickpea.com
VEGGIE LOADED MEXICAN LASAGNA - PATI JINICH
From patijinich.com
MEXICAN LASAGNA - THE SEASONED MOM
From theseasonedmom.com
LAYERED TACO CASSEROLE WITH TORTILLAS (TACO BAKE) - THE PICKY EATER
From pickyeaterblog.com
MEXICAN LASAGNA - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
25 BEST VEGAN CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY MEXICAN LASAGNA CASSEROLE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
MEXICAN LASAGNA - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
MEXICAN LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
VEGAN LASAGNA WITH LENTILS AND ZUCCHINI - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS - THE SPRUCE EATS
From thespruceeats.com
MEXICAN LASAGNA CASSEROLE (VEGAN) - MEDITERRANEAN RECIPES
From fooddiez.com
ROASTED VEGGIE ENCHILADA CASSEROLE - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN TORTILLA CASSEROLE RECIPE (MEXICAN LASAGNA) - PANNING …
From panningtheglobe.com
You'll also love