Mexican Lasagna Casserole Vegan
Savor the bold, vibrant flavors of this Vegan Mexican Lasagna Casserole—an irresistible plant-based twist on a comfort food classic! Layered with soft corn tortillas, a hearty medley of sautéed vegetables, black beans, and zesty spices, this dish is topped with a luscious, dairy-free cashew cream that adds an indulgent touch to every bite. Packed with wholesome, nutrient-dense ingredients like zucchini, bell peppers, and nutritional yeast, this casserole is as satisfying as it is healthy. Perfect for family dinners or meal prep, it bakes to perfection in just 35 minutes, bubbling with rich, Tex-Mex-inspired flavor. Garnish with fresh cilantro and serve alongside creamy avocado or vegan sour cream for a crowd-pleasing, gluten-free meal that everyone will love.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Zucchini, diced
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels (fresh or frozen)
- 1 15-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 cup Cashews, soaked in hot water for 25 minutes and drained
- 0.75 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lime juice
- 0.5 cup Vegetable broth
Instructions
Preheat the oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Add the minced garlic and cook for 1 more minute.
Stir in the diced red and green bell peppers, zucchini, and a pinch of salt. Cook for 5-7 minutes until the vegetables begin to soften.
Add the black beans, corn, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well and allow the mixture to simmer for 5 minutes. Remove from heat and stir in the chopped cilantro.
While the vegetable mixture cools slightly, make the cashew cream. In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lime juice, and vegetable broth. Blend until smooth and creamy, scraping down the sides as needed.
In a 9x13-inch baking dish, spread a thin layer of the vegetable mixture to cover the bottom. Place a layer of 4 tortillas over the mixture. Spread a third of the vegetable mixture on top of the tortillas, followed by a drizzle of cashew cream.
Repeat the layering process: tortillas, vegetable mixture, and cashew cream until all the ingredients are used, finishing with a generous layer of cashew cream on top.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until bubbly and hot.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving.
Garnish with fresh cilantro, and optionally, serve with avocado slices or a dollop of vegan sour cream.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 65.1 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 958 mg | 74% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 6139 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
