Vegan Mexican Layered Lasagna
Layers of pasta filled with vegetables, beans, and 'nacho" cheese sauce. Delicioso!

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Vegan Mexican Layered Lasagna

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1 15 ounce can Organic Tomato Sauce
1 packet Taco Seasoning
1 teaspoon Cayenne Pepper
2 15.5 ounce Black Beans cans
10 ounce bag Frozen Corn
1 large White Onion diced
3 cloves Garlic minced
1 10 ounce Rotel Fire Roasted Tomatoes with Green Chilies can
1 small Zucchini sliced thin
1 15 ounce Fat Free Vegan Refried beans can
1 package Vegan Oven Ready Vegan Lasagna Noodles
1 Jalapeno sliced, seeds and veins removed
1/8 cup Tofutti Sour Cream
3 Tablespoons Cholula Hot Sauce or hot sauce of choice
2 cups Oil Free Nacho 'Cheese' Sauce with a Twist and a Kick See recipe link below

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Who says lasagna has to be Italian? I say lets make it Mexican tonight. This southwest version is loaded with veggies, beans, and more veggies and beans...literally. The secret to this virtually fat free lasagna, is the layering of fresh veggies, the potato based nacho cheese sauce, and vegan fat-free refried beans. The layering melds all the flavors together like a hot comforting nacho without the calories and fat in corn chips. You don't need any oil or fat to make this delectable dinner.

  • 1 hour 45 minutes
  • Medium




Although most people believe lasagna originated in Italy, debates exist claiming its origin in Greece. Others suggest England. We typically eat a red sauce lasagna loaded with vegetables; at least that’s how us vegans eat it. Some people use zucchini or sweet potatoes in an effort to avoid the noodles. I like to mix it up, trying different ways to cook pasta and keep it interesting.

Tonight, I decided to make a Mexican lasagna. I figured I could layer it like a nacho, using fresh vegetables from the farmers market, replace tomato sauce with enchilada sauce, and make a nacho cheese sauce. The refried beans are a replacement for the ricotta cheese, typically used as a binder. I chose to use black beans, but any beans you choose will work perfectly. Or, you can leave the beans out and cook it with only veggies. The cheese sauce is even vegetables. The spices are the key to getting the right flavors; chili powder, cayenne, and other ingredients like Jalapeños are essential to create the perfect Mexican Lasagna.

My husband’s first words after his  first bite  of Mexican Layered Lasagna were”Wow…this is a keeper.” I always like to hear that. And the recipe made six additional servings to take to work for the rest of the week or freeze it for later. Our children visited, so our leftovers disappeared.

There is not a child in the world that wouldn’t love this recipe without ever knowing it is made of all veggies and beans…with a little pasta of course. If you have a “veggie avoider” in your household, this is a great way to sneak in some extra veggies without anyone being the wiser. You can use gluten free lasagna noodles, too, in the event you are gluten free.

So, here is a twist to your regular lasagna with a Mexican flare using my Oil Free Nacho Cheese Sauce with a Twist and a Kick

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Pre-heat oven to 375 degrees
You will need a 9x13 inch glass baking pan



Saute diced onion and garlic until translucent
Cook corn in the microwave (4.5 minutes in steamer bag)
While onions are cooking, whisk tomato sauce with taco seasoning in a measuring cup
Pour half the tomato sauce mixture in the bottom of the pan and spread with a spoon to cover the bottom of the pan. This will keep your noodles from sticking without using oil or spray; reserve the other half



Put the oven ready lasagna sheets, overlapping each other covering the bottom of the pan
Add the zucchini, to the sautéed onion and garlic and stir
Add black beans to pan and Rotel tomatoes and corn; stir
Continue cooking on medium heat until all the liquid from the vegetables has dissipated
Begin layering the can of refried beans onto of the first layer of ready made lasagna noodle by using a spoons and dropping large spoonfuls on the noodles, gently spreading the refried beans to cover the noodles
Using a spoon, spoon a layer of beans and vegetable mixture from the vegetable/bean mixture.
Spread to make even
Spread 1 cup of nacho cheese sauce onto of the second layer of noodles
Then spread the remaining bean/vegetable mixture
Top with remaining 1 cup of cheese sauce and tomato sauce mixture you reserved earlier


Cover with aluminum foil
Cook for 30 minutes
Remove aluminum foil, and cook uncovered for 15 minutes
Take out of oven, and let sit for 10 minutes


*Garnish: Jalapeno slices, grape tomato slices, 1/2 sliced avocado, 1/8 cup Tofutti Sour Cream mixed with 3 Tablespoons hot sauce (I used Cholula).

*If you are following a low/no fat diet, skip the avocado and vegan sour cream (this is just to make it prettier); it doesn't make it taste any better.

30 minutes

Nacho 'Cheese' Recipe

3 small Idaho potatoes, washed, scrubbed, skin left on

3 large carrots

1/2 cup nutritional yeast

1 Tablespoon lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 Tablespoon paprika

1 cup vegetable broth

1 Tablespoon Tamari, liquid aminos or soy sauce

1 Jalapeno; seeded and cut

1 Tablespoon hot sauce (I used Chalupa)

1/2 cup water

1 can Rotel tomatoes with green chilies


Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
Clean and cut three large carrots and chop them the same size as potatoes
Cover in water
Boil for 20 minutes
While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
Drain potatoes and carrots
Put potatoes and carrots into a blender; blend until smooth
Mixture will be thick; add water
Transfer 'cheese' mixture into a medium-sized sauce pan
Add can Rotel tomatoes, stir and heat on medium low; stir well

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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