Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegetarian mexican lasagna. It is one of my favorites. For mine, I will make it a little bit unique. This will be really 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Vegetarian mexican lasagna is something which I’ve loved my whole life.

To get started with this recipe, we have to 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. Make ready 1 large red bell pepper, diced
3. Take 1 large orange bell pepper, diced
4. Prepare 1 small yellow onion, diced
5. Get 1 pack mexican veggie ground round (I've used yves veggie)
6. Get 2-3 tablespoon cheezwhiz
7. Take 150 ml taco sauce (I've used Old el Paso)
8. Take 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. Make ready 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 it up with this special food vegetarian mexican lasagna recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!