VEGETARIAN MEXICAN LASAGNA
Easily the most popular dish I make for my husband and his band, plus hangers-on. It can be doubled with no trouble, and is very much a simple crowd pleaser. I think the soy beef substitute gives a better flavor than ground beef, even though I'm not a fan of fake meats. Fools even the most voracious carnivore, which makes it a perfect dish to prove that meatless doesn't have to be tasteless!
Provided by Veggie.Mama
Categories Soy/Tofu
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook soy mince in a frying pan according to directions on packet. stir in the refried beans, taco seasoning packet and the required amount of water (usually 3/4 cup). Add a spoonful or two of the salsa.
- Spray a square casserole dish with oil. Lay one tortilla, a third of the mince/bean mix, spread a few tablespoons of salsa over and add some cheese.
- Repeat twice, covering the top tortilla with cheese.
- Bake in a pre-heated 180°C oven for twenty or so minutes until heated through. I usually brown top under broiler to get super-golden brown.
- Serve with lots of sour cream and a salad made with a lemon juice vinaigrette. Or whatever you want!
Nutrition Facts : Calories 479.1, Fat 13.7, SaturatedFat 3.6, Cholesterol 9.1, Sodium 1807, Carbohydrate 65.1, Fiber 12.9, Sugar 6.2, Protein 25.4
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
VEGETARIAN MEXICAN LASAGNA
This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.
Provided by EmJoMay
Categories One Dish Meal
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
- Stir in the spices and cook one more minute.
- Stir in beans, corn, and tomato sauce. Remove from heat.
- Spray 2-quart casserole dish with nonstick cooking spray.
- Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
- Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).
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
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
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