Healthy Mexican Vegetarian Lasagna

Foodie Fiasco


Description: You can’t blame me for making this for dinner pretty much every night since I developed the recipe. I mean look at that cheese! As soon as you try it, you’ll make it for dinner all the time too. I love recipes like this.
$ 46.85
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: 4
Time: 45 m (15 m prep, 30 m cook)

(Ingredients and measurements subject to availability)

  1. 1-1/2 cups diced red onion
  2. 3 cloves garlic, minced
  3. 1 tablespoon vegetable broth
  4. 2 teaspoons chili powder
  5. 2 teaspoons cumin
  6. 3/4 cup salsa
  7. 2 (16 ounce) packages seitan crumbles/meatless crumbles
  8. 6 (7 inch)  tortillas* (I cut them into quarters to make them easier to layer.)
  9. 8 ounces cheese, shredded

 *Not provided:
Extra virgin olive oil; olive oil
Salt and pepper
Baking sheet
Baking dish

  1. Preheat oven to 400°F.
  2. Line a 9x13 inch baking dish with aluminum foil and grease (or don’t use aluminum foil and just grease very well) and set aside.
  3. Heat a large greased skillet over medium high heat.
  4. Add the red onion and cook, stirring occasionally, until translucent, about five minutes.
  5. Add garlic and cook for a few more minutes, until the mixture becomes brown.
  6. Add veggie broth, chili powder, cumin, salsa. Thoroughly stir in meatless crumbles. Continue to cook, stirring occasionally, until the mixture is completely warm and starting to brown.
  7. In the prepared baking dish, layer the ingredients like this: tortillas, salsa mixture, cheese, tortilla, salsa mixture, cheese.
  8. Bake in the oven at 400°F for about 25-30 minutes, or until the top is golden. Devour.

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