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!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 12 lb soy crumbles (I use Sanitarium Soy Mince)
  • 1 (16 ounce) can refried beans
  • 1 (1 1/4 ounce) packet taco seasoning
  • 2 cups salsa
  • tasty cheese (as much as you like!)
  • 4 tortillas

Directions

  1. 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.
  2. 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.
  3. Repeat twice, covering the top tortilla with cheese.
  4. 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.
  5. Serve with lots of sour cream and a salad made with a lemon juice vinaigrette. Or whatever you want!

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