Mexican Lasagna!

 

 

20160527_163621-1

We had recently had some lasagna at a friends house and realized we hadn’t made one ourselves in quite a while! We fancied making it a little differently then a traditional veggie lasagna. After searching the internet for some inspiration, we came up with this one. We didn’t follow any specific recipe. The tortillas instead of the pasta sheets seemed interesting and made it a little lighter. We decided to go with a Mexican theme and it worked really well. This Lasagna is full of flavour and colour  and it was quite large so lasted both of us for a few days! You can also divide it up and freeze some of it for those days where you just don’t fancy having to cook from scratch!

Ingredients:-

For the Tomato Sauce:-

5 Roma tomatoes

1 garlic clove

1 tsp paprika

(tsp sugar optional)

For the Bechemel Sauce:-

1/4 onion

1/4 cup corn startch

2 cups almond/soy milk

dash nutmeg

2 tbsp Nutritional Yeast

 For the refried beans:-

1 can pinto beans (regular size can)

1 small onion

1 tsp Cumin

1 tsp Paprika

1 cube veg stock

1 cup hot water (may need more)

(optional garlic)

For the Lasagna:-

2 large sweet potato cut in to smaller chunks

1 pack Yves Mexican mince meat (or another brand if you prefer)

3 or 4 flour tortilla’s

1 zucchini chopped

1 large bell pepper chopped

1 cup sweetcorn

Method:-

We begun by chopping the sweet potato, cover in oil and put in oven on 375 Fahrenheit for approximately 40 minutes.

Then fry onion in pan and add rinsed pinto beans and paprika, water and crumble veg stock cube, cover with a lid and simmer for 20 minutes.

Meanwhile, Chop the tomatoes and place in another pan with quarter cup water (add bit by bit depending on how thick you want the sauce) Paprika  (and sugar) and one garlic clove crushed, simmer until soft enough to mash with a fork.

Chop all veggies you wish to put in your lasagna. We decided on zucchini, pepper, mushrooms  and saute in small amount of oil until cooked.

By this time, you probably have quite a bit going on, my tomato sauce and refried beans were done first so i set aside in separate bowls and then made the Bechamel sauce .

Saute 1/4 onion in a sauce pan until transparent, Add 2 tbsp corn starch and mix well. Add 2 cups almond or soy milk, and a dash of nutmeg, the nutritional yeast and stir on a medium heat until it starts to thicken. Then turn to a low heat and keep stiring until it reaches desired consistency. It will also thicken once off the heat too.

Now you have all the components ready, its time to assemble the lasagna. First i put a small amount of the tomato sauce on the base of the dish so the tortillas do not stick to the bottom. Then i cut the tortillas in half and spread across the dish with the straight sides along the side of the dish. Next i spread a layer of refried beans,some of the veg, yves Mexican mince, sweet potato, sweetcorn and some of the bechemel sauce (leaving enough bechemel for the top of the lasagna). Another layer of tortillas and then layer the remaining toppings again including the tomato sauce. Top the lasagna with the Bechemel sauce.

Place in oven for 30 minutes. Then eat!!

#Happy #Vegan #Twins

MEXICAN LASAGNA

 

 

 

 

 

 

 

 

 

Advertisements

One Comment Add yours

  1. This looks so good! Two of the best kind of flavors, Mexican and Italian= Yum!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s