Vegan Mexican Lasagna

Name: Vegan Mexican Lasagna
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 square, 12 serving(s)
Ingredients: 2 (12 ounce) packages Boca meatless ground burger; 2 tablespoons vegetable oil; 1 (1 1/4 ounce) packet taco seasoning, prepared; 2 (16 ounce) jars salsa; 1 (14 ounce) can tomato sauce; 12 lasagna noodles, cooked and drained; 1 (10 ounce) package vegan cheddar cheese, grated; 1 (10 ounce) package vegan mozzarella cheese or 1 (10 ounce) package vegan mozzarella cheese, grated; 1 (10 ounce) package vegan mozzarella cheese or 1 (10 ounce) package vegan mozzarella cheese, grated; 4 green onions, chopped; 1 (4 ounce) can black olives, sliced; 1 (4 ounce) can green peppers, minced; 10 corn chips, crushed; tofutti sour cream

Submitted by tendollarwine

"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."

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photo by tendollarwine

Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 1 square
Serves:: 12

ingredients

2 (12 ounce) packages Boca meatless ground burger
2 tablespoons vegetable oil
1 (1 1/4 ounce) packet taco seasoning, prepared
2 (16 ounce) jars salsa
1 (14 ounce) can tomato sauce
12 lasagna noodles, cooked and drained
1 (10 ounce) package vegan cheddar cheese, grated
1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
4 green onions, chopped
1 (4 ounce) can black olives, sliced
1 (4 ounce) can green peppers, minced
10 corn chips, crushed
tofutti sour cream

directions

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.

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Reviews

Had this for dinner tonight and it was great! I put in a can of black beans and made guac instead of sour cream. Added no-cook noodles and there was still enough sauce. Thanks for the recipe.

Elise_the_vegan

RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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