This amazingly satisfying and super easy to make Enchilada Lasagna is naturally vegan, gluten free, and a winner for all family lunches and dinners.
Lasagna that means not only for you and me the ultimate comfort food. I know you guys love big plates filled with this Buffalo Cauliflower Lasagna.
If you haven’t tried this, do it and wow everyone. It is a keeper, the whole family will love it for sure.
Now you can get even more excited as I bring you this Enchilada Lasagna.
It’s addictive, hearty, filling, pretty easy, healthy with all the vegetables, creamy, flavorful, delicious and a modern take on lasagna.
Also amazing for work lunch, dinner, lunch, meal prep and, quick and easy family week night dinners.
Seriously just the good stuff.
What is an enchilada
I guess you probably know what it is but if not, no worries. It’s often a corn tortilla with a spicy sauce. Often it’s filled with meat, veggies, seafood, cheese sauce, and more.
There are so many options and not a general rule. You can use what you like, but it all starts with an enchilada sauce.
Enchiladas are generally not vegan or gluten free friendly. But you can make them like that easily by buying gluten free tortillas and using a plant based filling.
We do something different we use gf lasagna noodles and layer them with veggies, and my 3 Ingredient Vegan Cheese Sauce.
You just need cashews, tahini, and vegetable broth to make it. Blend until smooth in your blender.
Also the star of the show is the enchilada sauce which adds so much flavor to that dish. It’s the pure comfort food.
Who does not love lasagna? I haven’t met anyone.
What’s enchilada sauce
It’s a spicy chili sauce and great for so many things, not only this Enchilada Lasagna.
It really pairs well with tortilla chips, any kind of wrap, and so much more.
I bought my enchilada sauce at a local store, but if you can’t find them, try online.
Also it’s really easy to try how to make enchilada sauce from scratch.
You need just a few ingredients, like spices. Think of chili, cumin, garlic, gf flour, if needed, chopped tomatoes from the can, and a bit oil and water, finishing with a pinch of salt and water
It’s really easy and done in no time. Just heat the oil (I would suggest start with 1/3 cup oil).
Add 1/4 cup flour and brown it for around 3 minutes.
Now add the other ingredients like chopped tomatoes. Use a 15 oz can or just the half chili, garlic, cumin. Start with 1 tsp each of them and scale up and down to your own liking.
Cook for 5 minutes more, season with salt and pepper. Add only water if your enchilada sauce is too thick.
This can vary from case to case, depending on your flour, seasonings and so on. So watch and adjust.
Such a homemade Enchilada sauce will stay fresh in the fridge for 1 week sealed in a jar.
Is enchilada sauce gluten free
It can be. Mine from the store was vegan and gluten free, so check precisely the labels. If one is made with whole wheat flour, it’s definitely not.
If you do this homemade, use light buckwheat or rice flour to ensure it’s safe for you.
How to make Enchilada Lasagna
It couldn’t be really any easier as it gets. Are you ready! Let’s get started.
First heat a pot with a bit of oil or vegetable broth for fry. Give onions and garlic to the pot and fry them for around 3 minutes.
Now add the other optional vegetables like mushrooms or bell peppers to the pan fry them until slightly done.
This is followed by the enchilada seasoning, salt and pepper, and enchilada sauce. Finish with corn let all simmer for 2 minutes more.
Final step is assembling. You will need a 10×10 inch casserole dish for this:
Start with a layer of enchilada veggie mix, followed by lasagna noodles, and 3 ingredient vegan cheese sauce. Repeat until everything is gone.
Last layer should be vegan cheese sauce. Sprinkle with optional vegan Parmesan (cashews and nutritional yeast pulsed in a blender or food processor).
Bake for 10 minutes with aluminum foil on top at 410°F. After that remove aluminium foil and bake for 15 minutes longer.
This Enchilada Lasagna makes an amazing dinner, lunch, meal prep or work lunch option. Also a great dairy free alternative, no one will miss the meat.
It’s a really satisfying quick and easy weeknight meal which the whole family will love.
A keeper high in flavor, low in preparation.
- 10 Lasagna no boil noodles (I used gf)
- 1 batch 3 Ingredient Vegan Cheese Sauce
- 6 cloves garlic, minced
- 1 cup onions, chopped
- 4 cups enchilada sauce
- 3 Tbs enchilada seasoning
- salt, pepper to taste
- vegan Parmesan, prepared from the Beet and Spinach Tart
- 1 cup bell pepper, chopped
- 3 cups mushrooms, roughly chopped
- 1/2 cup corn
- First heat a pot with a bit of oil or vegetable broth for fry. Give onions and garlic to the pot and fry them for around 3 minutes.
- Now add the other optional vegetables like mushrooms or bell peppers to the pan fry them until slightly done.
- This is followed by the enchilada seasoning, salt and pepper, and enchilada sauce. Finish with corn, let all simmer for 2 minutes more.
- Final step is assembling. You will need a 10x10 inch casserole dish for this: Start with a layer of enchilada veggie mix, followed by lasagna noodles, and 3 ingredient vegan cheese sauce. Repeat until everything is gone.
- Last layer should be vegan cheese sauce. Sprinkle with optional vegan Parmesan. Bake for 10 minutes with aluminum foil on top at 410°F. After that remove aluminium foil and bake for 15 minutes longer.
Nutrition Information:Yield: 6 Serving Size: 2.5 cups
Amount Per Serving: Calories: 412Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 461mgCarbohydrates: 48gFiber: 5gSugar: 7.5gProtein: 12g