Mexican Lasagna

Whether you have decided to be Vegan as a lifestyle choice or because of an intolerance, there are moments you crave certain foods that can no longer be eaten. This recipe is one of those delicious meals that hits the spot!

So how can this be considered a lasagna without ricotta, mozzarella and ground beef? I’m sure to an Italian this wouldn’t even be seen as a lasagna but to a vegan or to a person with food allergies, it’s a delicious pasta dish that tastes pretty close to the real thing.

I have seen so many recipes that use tofu or cashews to make the cheesy sauce but I have opted to forego this and use beans. It tastes so good that even the most difficult eater will enjoy the taste as it resembles so close to a béchamel sauce!

Now you may look at the recipe and think its long and hard but I assure you it is very easy. Dinner can be ready in no time and you will be surprised at how quick it was to assemble.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

30cm x 20cm baking dish

Bean Salsa Sauce:

400g can organic red kidney beans, drained and roughly mashed with a fork

400g can organic corn kernels, drained and washed

400g can organic crushed tomatoes

400g jar gluten free sugo / napolitana sauce

1 red capsicum, diced

1 large brown onion, diced

2 tsp olive oil

2 cloves garlic crushed

1/2 tsp ground cumin

1/2 tsp sweet paprika

1/2 tsp chilli flakes or chilli powder

1/4 cup pitted black olives, thinly sliced (optional)

1 cup water

Sea salt / pepper

“Cheesy Bean Sauce”:

400g can organic cannellini beans

1 cup non-dairy cheese

2 cups non-dairy milk of choice

4 tbs nutritional yeast

1 tbs olive oil

1/2 tsp nutmeg


1 avocado, diced or sliced

1/4 cup pitted black olives, thinly sliced

1/4 cup chives, chopped

Basil leaves

Juice of 1 lime

1 tomato, cut into thick slices

2 packets Lasagna Sheets

Preheat oven to 180C fan forced.

1. To make the cheesy sauce, add the cannellini beans, milk, nutritional yeast, olive oil and nutmeg into a food processor and pulse until smooth. Place in a pot and simmer over low heat until ‘melted’. Take off stove and add the cheese. Combine well. Set aside.

2. To make the bean sauce, add the olive oil, onion and capsicum to a deep pot and over a medium heat sauté for a few minutes. Add the beans, corn, garlic, cumin, paprika, chilli, olives and seasoning and stir combining all ingredients well. Simmer for a minute.

3. Add the crushed tomatoes, sugo and water and over high heat bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally.

4. To assemble lasagna pour bean salsa sauce onto the bottom of the dish. Follow with a layer of pasta sheets, overlapping each sheet. Finally top with a thin layer of cheese sauce. Repeat by then again a layer of salsa sauce, pasta sheets and cheese sauce and again salsa sauce, pasta sheets and cheesy sauce. Finally add the last salsa sauce.

5. Decorate the top of the lasagna with the slices of tomatoes and a drizzle of olive oil.

6. Bake in the oven for 45 minutes or until top is browning and corners are bubbling. Check that the pasta has cooked by poking a fork in it and it comes out easily.

Allow to sit for 15 minutes before serving. Serve each piece with slices of avocado, a sprinkling of chives, basil leaves and fresh olives and a squeeze of lime juice.

Mexican Lasagna

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