Vegan Mexican Lasagna

Vegan Mexican Lasagna 

Serves: 6-8
Prep Time: 20 minutes
Cook Time: 25 minutes

If you don’t want to use TVP you can do two cans of black beans instead! You could also add some impossible meat if you would prefer. This recipe is a bit hit in our home. It is simple and everyone loves it--especially topped with more salsa, avocado, cilantro, etc. 

Ingredients

• 1 medium red onion, diced
• 1 cup TVP (textured vegetable protein)
• 1 cup vegetable broth (or water)
• 1 packet taco seasoning (or 2 Tbs)
• 1 can (10 oz) diced tomatoes with green chilis
• 1 cup corn (fresh, canned, or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (16 oz) refried beans
• 1 ½ cups salsa (your favorite kind)
• 12 large tortillas (burrito-sized)
• 1/2 cup vegan cheese (for the top layer, optional)

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the TVP Filling:
• In a large skillet, sauté the diced red onion over medium heat with a splash of water or broth until softened (about 5 minutes).
• Add the TVP and vegetable broth (or water) to the skillet. Stir and let the TVP rehydrate for 5 minutes.
• Mix in the taco seasoning, diced tomatoes with green chilis, corn, and black beans. Cook for 3-5 minutes, stirring occasionally, until well combined and heated through.
3. Assemble the Lasagna:
• Place the tortillas at the bottom of a 9x13-inch baking dish, folding or trimming the edges as needed to fit and cover the surface.
• Spread half of the refried beans evenly over the tortilla.
• Spoon half of the TVP mixture over the refried beans and spread evenly.
• Add more large tortillas, followed by the remaining refried beans and TVP mixture.
• Place the final large tortilla on top, then spread the salsa evenly over it.
4. Add the Vegan Cheese:
   Sprinkle the vegan cheese evenly over the salsa layer. (optional)
5. Bake:
   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Let the lasagna cool for 5 minutes before slicing. Serve with optional toppings like more salsa, diced avocado, chopped cilantro, or vegan sour cream for added flavor.