Vegan Mexican Lasagna Recipe That’s Easy and Delicious

If you’re craving comfort food with a spicy twist, this vegan Mexican lasagna recipe is here to satisfy all your cravings! Combining the rich flavors of traditional Mexican cuisine with the hearty, layered goodness of lasagna, this dish is a vibrant celebration of plant-based ingredients.

Whether you’re a seasoned vegan or simply looking to try something new and delicious, this recipe offers a perfect balance of smoky, savory, and fresh flavors. With layers of seasoned beans, roasted vegetables, creamy cashew sauce, and soft corn tortillas, every bite bursts with texture and taste.

This recipe is not only delicious but also packed with nutrients and easy to customize for your preferences. It’s perfect for family dinners, meal prepping, or impressing guests with a creative twist on a classic dish.

Ready to dive into this fiesta of flavors? Let’s get cooking!

Why You’ll Love This Recipe

This vegan Mexican lasagna is a showstopper for many reasons. First, it’s incredibly flavorful, thanks to a blend of traditional Mexican spices like cumin, chili powder, and smoked paprika.

It’s also hearty and filling, featuring protein-rich black beans and a creamy, dairy-free sauce made from cashews. The use of corn tortillas instead of pasta makes this dish gluten-free and adds a delightful texture that complements the layers perfectly.

Another great reason to love this recipe is its versatility. You can swap in your favorite vegetables, adjust the spice level, or add extra toppings like fresh avocado or salsa for a personalized touch.

Plus, it reheats beautifully, making it an excellent option for leftovers or meal prep. If you enjoy vibrant, wholesome meals that bring a bit of fiesta to your table, this vegan Mexican lasagna will quickly become a favorite!

Ingredients

• 12 corn tortillas (soft, not crispy)
• 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• For the cashew cream sauce:
• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 3/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• Salt to taste
• Optional garnishes: fresh cilantro, sliced avocado, lime wedges, salsa

Equipment

• Large skillet or frying pan
• Blender or food processor (for the cashew cream)
• 9×13 inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Spatula or wooden spoon

Instructions

1. Prepare the cashew cream sauce: Drain the soaked cashews and add them to a blender along with water, nutritional yeast, lime juice, garlic powder, and a pinch of salt. Blend on high until smooth and creamy. Set aside.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
3. Add the bell pepper, zucchini, and corn kernels: Cook for another 5-7 minutes until the vegetables soften but still retain some bite.
4. Stir in black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper: Cook for an additional 5 minutes, letting the flavors meld. Adjust seasoning to taste.
5. Preheat your oven to 375°F (190°C).
6. Assemble the lasagna: Spread a thin layer of the cashew cream sauce on the bottom of your baking dish. Place 3 corn tortillas on top to form the first layer.
7. Layer with a third of the bean and vegetable mixture: Spread evenly over the tortillas, then drizzle with more cashew cream sauce.
8. Repeat layers two more times, finishing with a layer of tortillas topped with cashew cream sauce.
9. Bake uncovered for 25-30 minutes, or until the lasagna is heated through and slightly golden on top.
10. Remove from oven and let it rest for 10 minutes before slicing and serving. This helps the layers set beautifully.
11. Garnish with fresh cilantro, sliced avocado, and lime wedges, and serve with your favorite salsa for an extra kick!

Tips & Variations

“Don’t rush the cashew cream! Soaking the cashews overnight really makes the sauce silky smooth and creamy, which is key for that rich texture.”

Make it spicier: Add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture for more heat.

Use different veggies: Feel free to swap zucchini and bell peppers for mushrooms, spinach, or eggplant depending on what you have on hand.

Gluten-free option: This recipe naturally uses corn tortillas, making it a safe and tasty option for gluten-sensitive eaters.

Make ahead: Assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it fresh the next day for a convenient dinner.

For a cheesy flavor boost, try topping with vegan cheese shreds or sprinkle extra nutritional yeast before baking.

Nutrition Facts

Serving Suggestions

This vegan Mexican lasagna pairs wonderfully with a fresh, crisp salad—try a simple mix of romaine, cherry tomatoes, and avocado drizzled with lime juice and olive oil. For a heartier meal, serve alongside Vegetarian Tex Mex Recipes for Easy Weeknight Dinners such as Mexican street corn salad or guacamole with tortilla chips.

Complement the dish with a light, fruity beverage like hibiscus iced tea or a sparkling lime agua fresca to keep things refreshing. And if you’re craving more Mexican-inspired vegan delights, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add a creamy twist to your next meal.

Conclusion

This vegan Mexican lasagna is an absolute crowd-pleaser that combines the best of Mexican flavors with the comfort of classic lasagna. It’s nourishing, bursting with bold spices, and layered with wholesome ingredients that everyone can enjoy.

Whether you’re cooking for family, friends, or yourself, it brings a festive touch to any mealtime.

What’s more, it’s easy to customize and perfect for leftovers, making it a practical and delicious addition to your cooking repertoire. Ready to explore more plant-based recipes?

Don’t miss out on our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat after dinner or our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless, flavorful meals. Enjoy cooking and buen provecho!

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