Mexican Lasagna
We love our vegan comfort food, and it doesn’t get any better than this┬áVegan Mexican Lasagna! It’s savory, satisfying and muy delicioso!
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
Tofu Mixture Ingredients
Lasagna Ingredients
Instructions
Let’s Make the Tofu Mixture
  1. Drain and then press the tofu under a heavy pot for 10 minutes. If your tofu is pretty dry after draining, you can skip this step and just pat it dry with a towel.
  2. In a medium mixing bowl, crumble the tofu with a fork.
  3. Add 1 cup of salsa to the mixing bowl.
  4. Stir to combine.
Let’s Assemble the Mexican Lasagna
  1. Add 3/4 cup of salsa to the bottom of a 9 x 13 inch baking dish and spread evenly. You do NOT need to grease the dish.
  2. Tear up 4 corn tortillas and spread evenly over the salsa.
  3. Add 1 1/2 cups refried beans and spread evenly over the tortillas.
  4. Add 1 cup of the tofu mixture and spread evenly.
  5. Add another layer with 3/4 cup salsa and spread evenly.
  6. Tear up 4 more corn tortillas and spread evenly over the salsa.
  7. Add 1 1/2 cups refried beans and spread evenly over the tortillas.
  8. Add 1 more cup of the tofu mixture and spread evenly.
  9. Tear up 4 more corn tortillas and spread evenly over the tofu mixture.
  10. Top with 3/4 cup of salsa over the top layer of tortillas.
Let’s Cook the Vegan Mexican Lasagna
  1. Preheat the oven to 400 degrees.
  2. Cover the baking dish with aluminum foil and bake for 30 minutes.
  3. Uncover the baking dish and cook for another 15 minutes or until heated through. It should bubble around the edges.
  4. Let stand for 10 minutes before serving. Serve with diced tomatoes, avocado, extra refried beans or extra salsa, as desired.
Recipe Notes

Serving size is 1/8 of the Vegan Mexican Lasagna.