This is my absolute favorite recipe from my cookbook, and it thrills me every time someone makes it and tags me in the photo. In third grade I used to spend all my Scholastic money on Garfield books. It bummed my mom out, but those books taught me two important life lessons: lasagna is awesome and Mondays suck. I don’t know Garfield’s opinion on taco lasagna, but something tells me the layers of mushrooms, corn and spicy Nacho Chee-Zee Sauce would earn this dish a furry orange thumbs-up.

Vegan Taco Lasagna

Make sure you make the Nacho Chee-Zee Sauce ahead of time!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: cassarole, vegan, vegan cheese
Servings: 8

Ingredients

  • 1 jar chunky salsa
  • 1 batch Nacho Chee-Zee Sauce link above
  • 2 15 oz cans black beans rinsed & drained
  • 3 ¼ cups corn kernels fresh or frozen
  • ¾ lbs button or baby bella mushrooms stemmed and quartered
  • 2 tsp oil for pan
  • 1 clove garlic minced
  • ½ tsp salt
  • black pepper to taste
  • 8 tortillas corn or flour
  • sliced black olives optional
  • diced avocado optional
  • freshly squeezed lime

Instructions

  • Preheat oven to 400°F.
  • Heat oil in a large skillet over medium-high heat, add mushrooms and cook, stirring often, for about 7 minutes or until browned. Add garlic, salt and black pepper to taste. Remove from heat. In a medium bowl, mix beans, corn, mushrooms with Nacho Chee-Zee Sauce.
  • Pour 1/3 of salsa into bottom of a 10” round or 9 x13” oven-safe dish. Top with a layer of overlapping tortillas, similar to lasagna noodles.
  • Top with 1/3 of bean and Chee-Zee mixture, then 1/4 of remaining salsa and another layer of overlapping tortillas.
  • Repeat with another layer of Chee-Zee mixture and more salsa, and top with more tortillas.
  • Finally, add the last of the Chee-Zee mixture and 1/2 the remaining salsa, and top with tortillas.
  • Pour the remaining salsa on top and bake 30 minutes. Cool 10-15 minutes.
  • Toss avocado with lime juice, then top baked lasagna with avocado mixture and olives. Slice and eat!