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.

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.

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.

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.

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

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.

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.

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.

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

Cheers, Florian.