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Mexican Lasagna

This Mexican Lasagna is made with pantry staples like diced tomatoes, salsa, black beans and for flavor taco seasoning and jalapeños. It is definitely packed with so many amazing flavors that the whole family will enjoy it and you will never taste it is vegan.

Baked Mexican Lasagna with fresh cilantro given over it.

Lasagna is one of my favorite dishes ever.

Taste and enjoy my Lasagna Soup, the Spinach Lasagna, the Zucchini Lasagna, or my Eggplant Lasagna

Seriously I made this Mexican Lasagna quiet often and it is simply amazing. So much that even pickiest eaters will polish off their plates in seconds.

Ingredients for the Mexican Lasagna are assembled on a wooden board.

Side by side view of a large frying pan with pre-fried onion dices and added vegan ground beef.

Why this is the best Mexican Lasagna

My Mexican Lasagna has all the wonderful flavors that you know and love, and which turn this into the most amazing comfort food you can think of.

The texture is created from vegan ground beef, and black beans add a fantastic heartiness to it.

Diced tomatoes and salsa provide a flavorful and juicy texture.

Side by side view of fried and seasoned vegan ground beef, with added tomato sauce and tomato paste.

Taco seasoning, garlic, onions, jalapeños and olives just make the right amount of flavors.

My Mexican Lasagna is creamy and cheesy from vegan sour cream and vegan cheese.

I’ll share step by step pictures so you know each and every step from the beginning to the final result.

Showing how mashed black beans are added to the vegan ground beef sauce for the Mexican Lasagna.

What you need for this Mexican Lasagna recipe

  • Lasagna noodles
  • Olive oil
  • Vegan ground beef
  • Onions
  • Garlic
  • Taco seasoning

 

  • Olives
  • Vegan cheese
  • Vegan sour cream
  • Black beans
  • Jalapeños
  • Diced tomatoes
  • Salsa

Showing the first steps of the assembly of the Mexican Lasagna and the beef mixture is added to a casserole dish.

Showing the next two layers: lasagna noodles and vegan sour cream.
How to make Mexican Lasagna

Preheat oven to 410°F and set a 8×11 inch casserole dish ready.

Start by mashing the black beans. You can use a fork for this, but it doesn’t need to be perfect, leave some texture.

In a casserole or large pan, heat olive oil. When hot, add onions and garlic, and fry for 2 minutes.  Then, add vegan ground beef and fry for 4 minutes more. Give the salsa, diced tomatoes, jalapenos, taco seasoning, black beans to the pan, and season with a pinch salt plus pepper.

Now for the layering: start with a layer of sauce, followed by a layer of lasagna noodles, then vegan sour cream. Sprinkle with olives and vegan cheese.

Repeat until everything is used. The final layer should be vegan sour cream, olives, and cheese.

Sprinkling a layer of vegan cheese and black olives.

Note: I use ready to make lasagna noodles, that I don’t need to precook. However, of you use lasagna noodles that need to cooked it will take a bit longer.

Bake for around 20 minutes, serve in bowls or on plates

Leftovers can be stored for around 5 days in the fridge.

A top view of the Mexican Lasagna with fresh herbs and golden baked cheese.

Freezing instructions

This Mexican Lasagna is a great make ahead meal. You can prepare the lasagna ahead of time, as you follow the instructions, but without baking.

Keep in mind to use a casserole which is suitable for the freezer. This vegetarian lasagna should be good for around 3 months.

To reheat and bake: thaw properly, best overnight.

Collage of two pictures of the Mexican Lasagna with recipe title text.

If you give this Mexican Lasagna a try, let me know with a tag on Instagram or Facebook.

Cheers, Florian.

Baked Mexican Lasagna with fresh cilantro given over it.

Mexican Lasagna

Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This Mexican Lasagna is made with pantry staples like diced tomatoes, salsa, black beans and for flavor taco seasoning and jalapeños. It is definitely packed with so many amazing flavors that the whole family will enjoy it and you will never taste it is vegan.

Ingredients

  • 6 lasagna noodles (use gf, if preferred)
  • 10 oz vegan ground beef
  • 3 Tbsp olive oil
  • 1/3 cup onions, diced
  • 3 cloves garlic
  • 2 tsp Taco seasoning
  • 1 cup black olives, chopped
  • 14 oz diced tomatoes
  • 8 oz salsa
  • 1/4 cup jalapeños
  • 14 oz vegan sour cream
  • 5 oz vegan cheese, shredded
  • 14 oz black beans, roughly mashed
  • salt, pepper to taste

Instructions

  1. Preheat oven to 410°F and set a 8x11 inch casserole dish ready.
  2. Start by mashing the black beans. You can use a fork for this, but it doesn’t need to be perfect, leave some texture.
  3. In a casserole or large pan, heat olive oil. When hot, add onions and garlic, and fry for 2 minutes.  Then, add vegan ground beef and fry for 4 minutes more. Give the salsa, diced tomatoes, jalapenos, taco seasoning, black beans to the pan, and season with a pinch salt plus pepper.
  4. Now for the layering: start with a layer of sauce, followed by a layer of lasagna noodles, then vegan sour cream. Sprinkle with olives and vegan cheese.
  5. Repeat until everything is used. The final layer should be vegan sour cream, olives, and cheese.
  6. Bake for around 20 minutes, serve in bowls or on plates
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 612Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1879mgCarbohydrates: 47gFiber: 9gSugar: 4gProtein: 22g
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