Mexican Lasagna

Votes: 1
Rating: 5
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Prep Time20minutes
Cook Time35minutes
Passive Time
Nutrition Facts
Mexican Lasagna
Amount Per Serving
Calories 755 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Sodium 839mg 35%
Potassium 699mg 20%
Total Carbohydrates 94g 31%
Dietary Fiber 9g 36%
Sugars 6g
Protein 26g 52%
Vitamin A 18%
Vitamin C 48%
Calcium 18%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

My neighbor surprised me with some delicious, organic homegrown tomatoes and green peppers. They, however, were super-ripe and needed to be either turned into a sauce or cooked in a casserole. I also had some Soyrizo on hand and decided to make some Mexican Lasagna. The Enchilada Sauce was adapted from Cookie and Cate!



Lasagna Filling


  • 16 large tortilla shells, I used flour
  • 2 Tbl. olive oil
  • 1 medium green pepper chopped
  • 1 small onion chopped
  • 12 ounces El Burrito Mexican Soy Taco Filling (or other soyrizo)
  • 3 medium tomatoes chopped
  • 8 ounces Violife Cheddar Shreds (or other plant-based cheese)


  1. Set Aside Cooked Tortillas
  2. In a large pan, heat olive oil and green pepper and saute until translucent (about 3 to 4 minutes)
  3. Add Soy Taco/Soyrizzo and Tomatoes. Cook an additional 4 minutes, being careful to not burn.
  4. Set Mixture Aside.

Enchilada Sauce


  • 6 Tbl. olive oil
  • 6 Tbl. flour
  • 2 1/2 tsp. Cumin, dried
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Oregano, dried
  • 1/2 tsp. cinnamon
  • 3 Tbl. tomato paste
  • 4 Cups vegetable broth I used 2 Tbl. Better than Bouillon mixed with hot water
  • 1 tsp. apple cider vinegar
  • 2 Large avocados sliced
  • 2.25 ounces black olives sliced


  1. In a saucepan, heat olive oil and whisk in flour and dry spice ingredients. Whisk CONSTANTLY for about 1 minute.
  2. Whisk in Tomato Paste and Broth, while whisking constantly to avoid any lumps.
  3. Simmer for about 6 minutes, or until slightly thickened.
  4. Remove from heat and stir in Apple Cider Vinegar




  1. LIne a 9x14" pan with 4 tortilla shells, overlapping and letting run slightly up the sides.
  2. Spoon 1/3 of Soy/Tomato/Pepper Mixture onto shells.
  3. Cover layer with 1/2 to 3/4 cup of Enchilada Sauce.
  4. Sprinkle with handfull of Violife Cheese
  5. Continue with two more layers and top with another layer of shells, sauce, and cheese.
  6. Cook at 350 degrees for 35 minutes. Let sit for 5 minutes before serving.
  7. Top with Sliced Avocados, Black Olives and, if desired, a scoop of Vegan Sour Cream

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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