Mexican lasagna is a great alternative to traditional Italian lasagna. It’s also a good option for people on gluten-free diets or people with a wheat allergy because it is made with corn tortillas instead of pasta. To make it just layer your favorite taco or burrito ingredients with corn tortillas in a lasagna pan.
Below is my vegetarian Mexican lasagna recipe. You can make it non-vegetarian if you like by used ground beef instead of vegetarian “meat” or it can be turned into a vegan dish by using vegan cheese and vegan sour cream.
12 corn tortillas
1 can vegetarian refried beans
5 cups salsa
4 c. cheddar cheese (or soy cheese)
2. c. vegetarian meat crumbles
1/2 c. guacamole
1/2 c. sour cream (optional)
Preheat oven to 375 degrees.
Spread some salsa in the bottom of the lasagna pan.
Put a layer of corn tortillas in the pan. Cut some of the tortillas in half and place them around the border of the pan with the straight edges facing out so you’ll have a square lasagna. Place a full, round tortilla in the center to fill in the middle. They should all overlap.
Spread a layer of refried beans over the tortilla layer. Spread salsa over the beans and sprinkle cheese on top.
Add another layer of tortillas.
Spread a layer of vegetarian meat over the tortillas. Spread salsa over the “meat” and sprinkle cheese on top.
Add one more layer of tortillas, spread salsa over the top, and sprinkle cheese over it.
Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake for another 5 minutes.
Let cool for 5 minutes. Place a dollop each of sour cream and guacamole on top and serve.