Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian mexican lasagna. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This Vegetarian Mexican Lasagna is like an Enchilada layered up like lasagna, using tortillas instead of lasagna sheets. Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish. This is from Vegetarian Times: Low-Fat and Fast (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food You'LL also love.

Vegetarian mexican lasagna is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Vegetarian mexican lasagna is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook vegetarian mexican lasagna using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vegetarian mexican lasagna:

1. Get 2 tablespoon avocado oil
2. Take 1 large red bell pepper, diced
3. Take 1 large orange bell pepper, diced
4. Make ready 1 small yellow onion, diced
5. Prepare 1 pack mexican veggie ground round (I've used yves veggie)
6. Take 2-3 tablespoon cheezwhiz
7. Prepare 150 ml taco sauce (I've used Old el Paso)
8. Prepare to taste hot sauce (I've used Cholula original)
9. Make ready 5 flour tortillas (I've used Old el Paso smart fiesta)
10. Make ready 25 ml taco sauce (I've used Old el Paso mild)
11. Make ready 1/2 cup shredded cheddar or mozzarella cheese
12. Take to taste chipotle or chili powder

Do you love Mexican and Tex-Mex food? Aside from chopping the onion and sauteing it, there is not. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast.

Instructions to make Vegetarian mexican lasagna:

1. Heat up the oil in a large skillet at medium/high heat and cook the bell peppers for 2 minutes.
2. Add in the onions and cook for another 2 minutes, stirring often.
3. Lower the heat to low and add in the ground round, breaking it in tiny bits with a wooden spoon.
4. Add in 2 tablespoon of cheezwhiz, 150 ml of taco sauce and hot sauce to taste. Mix well. Add 1 more tablespoon of cheezwhiz if you like it extra cheesy.
5. Turn off the heat, cover the skillet and set aside.
6. Preheat the oven at 350°.
7. Lay one tortilla in a pyrex pie plate.
8. Cover the tortilla with a quater of the ground round mix, lay a tortilla on top and gently press with hands.
9. Repeat till you have 4 layers of ground round mix. Top layer must be a tortilla.
10. Spread 25 ml of taco sauce on top of the last tortilla, cover with shredded cheese and sprinkle with chipotle or chili powder.
11. Cook in the oven for 30 minutes. Broil under the grill last 2 minutes.
12. Cut in 4 piece and serve with a side of green salad.
13. Enjoy!

Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Like traditional lasagna, this casserole also freezes. Coat the bottom of the pan with a layer of sauce. Lori Wyeth's recipe began nearly a decade ago as a beef lasagna. "The beef changed to turkey, then soy crumbles, then beans as my eating habits changed," says Lori.

So that is going to wrap this up for this exceptional food vegetarian mexican lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!