Vegetarian Mexican Lasagna Recipe

Loaded with Mexican flavours, made completely from scratch, that is meat-free meals for carnivores at its best! This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, utilizing tortillas as a substitute of lasagna sheets.

At simply 342 energy per serving, that is my form of wholesome meals – satisfying, filled with flavour and oh-so-good for you!

In the beginning of 2016, I declared that I used to be on a mission to eat more healthy and share extra fabulous meat-free dishes and salads right here on RecipeTin Eats.

Virtually 3/4 of the way in which by means of the yr, and I completely admit to having failed on that New Years’ Decision. I’m a cheese-lovin’ carnivore by means of and thru, and my aware efforts to share extra inexperienced recipes haven’t gone very effectively.

All that modifications proper right here! I’m holding myself accountable to YOU. I’m declaring that each fortnight for the remainder of 2016, I’m going to publish 1 meat-free meal. I’m saying “meal” to be clear that issues like French Onion Dip and Zucchini Tots don’t qualify as meat-free. In any other case I’d attempt to be cheeky. 😉

And I’m beginning with this epic Vegetarian Mexican Lasagna. Now THIS is meat-free for carnivores!

It’s saucy and juicy, contemporary and filled with flavour. The key weapon is that this: a selfmade Enchilada Sauce that’s whizzed up in a blender.

This Enchilada Sauce is ridiculously fabulous. It’s more energizing tasting than the sauce I make for my Beef and Bean Enchiladas and likewise has extra flavour. How is that doable??

Mixing. 🙂

Canned tomato + spices + contemporary coriander / cilantro + onion + garlic whizzed in my mighty Vitamix = wholesome contemporary Enchilada Sauce with flavour that no retailer purchased sauce will EVER examine to. One little style take a look at, and also you’ll imagine me!

You recognize I’m obsessive about my new Vitamix, and I’m nonetheless discovering the wonderful energy of this excessive efficiency blender. Like making breadcrumbs utilizing contemporary bread with out toasting it. Simply scrunch up the bread right into a ball in your hand, flip the Vitamix on excessive then drop the ball in by means of the opening within the lid whereas it’s whizzing. And identical to magic – poof! Breadcrumbs! 🙌🏼

It was my newfound love of mixing and whizzing that was the catalyst for the creation of this blender Enchilada Sauce. It tastes so contemporary from the onion and coriander, it’s excellent for a vegetarian meal. Although in fact, some chicken or turkey wouldn’t go astray on this Mexican Lasagna!

I am keen on the attractive colors of the veggies on this. It could put anybody in temper, cooking with all this color!

I made this with corn, capsicum / bell peppers and zucchinis, however be happy to substitute with no matter veggies you might have! Simply ensure you sauté  watery veggies earlier than layering them, in any other case they are going to leech water when baking and also you’ll find yourself with a watery sauce.

Additionally, in a bid to be more healthy, I even made this with low fats cheese. I used to be pleasantly stunned how effectively it melted and the way it tasted! However in fact, be happy to make use of no matter cheese you need. 🙂

Right here’s to extra Meat Free Meals for Carnivores!

Vegetarian Mexican Lasagna Recipe

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Serves: 5 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 342 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 800 g / 28oz crushed canned tomato
• 1 tbsp olive oil
• 1 clove garlic , whole peeled
• 1/2 red onion , chopped
• 1 cup fresh coriander / cilantro , lightly packed
• 1 tbsp EACH cumin , oregano and paprika (any type)
• 1 tsp EACH salt , garlic powder, cayenne pepper (optional) and sugar (any)
• 2 tsp coriander powder
• Black pepper
• 1 tbsp olive oil
• 1 garlic clove , minced
• 1/2 red onion , finely chopped
• 1 large red capsicum / bell pepper , chopped (~1 1/2 cups)
• 2 zucchinis , chopped (~1 1/2 cups)
• 425 g / 14 oz can black beans , drained and rinsed
• 1 1/2 cups frozen corn
• 6 large flour tortillas (approx 22 cm / 9″ wide) (2)
• 2 1/2 cups / 200g grated melting cheese (I used low fat cheddar)
• Fresh coriander / cilantro leaves , for garnish (optional)

Instructions

1. Preheat oven to 180C/350F.
2. Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)
3. Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.
4. Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).
5. Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and 3/4 cup grated cheese.
6. Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.
7. Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.

Notes

1. My casserole dish is 30 x 25 x 6 cm / 12 x 10 x 2.5 inches, 18 cup volume.
2. You can use corn tortillas if you prefer, but I find flour is more similar to actual lasagna.
3. This makes about 5 cups of Enchilada Sauce but I find the tortillas were a bit too soggy for my taste if I used it all. So I use 1 cup for each of the layers, then 2 cups for the topping. Make a quick soup with the leftovers or use it as a Sauce (see below for more ideas!)
4. Difference between this fresh Blender Enchilada Sauce and a stovetop one (like in my Beef Enchiladas) – Flavour wise, this is much fresher and has stronger spices, coriander / cilantro and garlic flavours compared to a traditional stovetop version. This sauce has stronger flavour because it is the seasoning for the vegetables. In comparison, the beef in my Beef Enchiladas are seasoned when cooked. So the Enchilada Sauce seasoning isn’t as strong.
5. Other uses for this Blender Enchilada Sauce: Definitely traditional enchiladas! Toss a bit of chicken and veggies in this sauce, roll up then top with this Blender Enchilada Sauce, cheese then bake until bubbly. 🙂 It also makes a fantastic soup base. Saute some garlic, onion and veggies, add the Blender Enchilada Sauce plus some chicken stock / broth for more depth of flavour. I also use it as a salsa to serve on the side of tacos, fajitas, in burritos.
6. Nutrition per serving, assuming 6 servings and that low fat cheese is used. If full fat cheese is used, it is 410 calories per serving.