This Gluten-Free Vegan Mexican Lasagna is an easy recipe that's ready in about 30 minutes. It's a corn-free plant-based layered meal made with homemade salsa and a dish everyone will love!
Gluten-Free Vegan Mexican Lasagna
Here's why this recipe works - my top 3 reasons:
- Veganized version of a popular recipe
- Easy to prepare
- Made with mostly fresh ingredients
Veganized Version Of a Popular Recipe
Most, if not all, lasagna recipes contain dairy (shredded cheese, ricotta cheese, parmesan cheese) and some even contain sausage and/or ground beef.
In addition, most Mexican recipes usually contain cheese and some type of corn ingredient (corn tortillas, corn taco shells, corn chips).
However, I adapted the original Martha Stewart Mexican-Style Lasagna recipe to make it vegan-friendly, gluten-free and corn-free.
Now you can enjoy the traditional Mexican flavors in a lasagna-style dish with my veganized version!
Easy To Prepare
There are just a few steps needed to make this recipe - but they're both quick and easy.
For example, making the spinach mixture and homemade salsa both take just a matter of minutes.
The rest of the prep time is just layering the ingredients before putting the lasagna in the oven long enough to melt the cheese!
Made With Mostly Fresh Ingredients
There are only a handful of recipes on my website that are made using store-bought ingredients and this is one of them.
Although there are plenty of fresh ingredients in the recipe such as cilantro, spinach, onions, garlic, jalapeno, lime juice, and tomatoes, there are a few that you will have to buy already prepared.
For example, gluten-free tortillas, refried beans, and vegan shredded cheese.
All three of these are somewhat inexpensive (except for the tortillas!) and, for the most part, have fairly clean ingredients.
Gluten-Free Tortillas:
- Siete Grain-Free Tortillas ($9.99): Almond Flour, Tapioca Flour, Water, Sea Salt, Xantham Gum
- KaliWonder Gluten-Free Tortillas ($6.99): Water, Certified Gluten-Free Oat Fiber, Tapioca Flour, Vegetable Shortening, Guar Gum, Salt, Baking Powder, Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, and Basil). Calcium Propionate.
Refried Beans:
- Amy's Organic Refried Beans ($2.69): Organic Pinto Beans, Filtered Water, Organic Onions, Organic High Oleic Safflower and/or Sunflower Oil, Sea Salt, Organic Garlic, Organic Spices
- 365 Brand Organic Refried Black Bean Ingredients List ($1.57): Prepared Organic Black Beans, Water, Sea Salt
Shredded Vegan Cheese:
- Daiya Pepperjack Style Shreds Ingredients List ($4.99): Filtered Water, Tapioca Starch, Coconut Oil, Non-GMO Expeller Pressed: Canola And/or Safflower Oil, Vegan Natural Flavors, Potato Protein Isolate, Sea Salt, Tricalcium Phosphate, Lactic Acid (vegan), Whole Algal Flour, Konjac Gum, Xanthan Gum, Red Bell Pepper, Jalapeno Pepper, Yeast Extract, Inactive Yeast.
- Good Planet Foods Plant-Based Cheddar Shreds: Filtered Water, Coconut Oil, Food Starch-Modified (Potato & Tapioca), Sea Salt, Calcium Citrate, Cheddar Flavor (Vegan Sources), Sorbic Acid and/or Olive Extract (as a preservative), Beta Carotene & Paprika Extract (Color)
How To Make Gluten-Free Vegan Mexican Lasagna: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, preheat oven to 425 degrees Fahrenheit.
Next, prepare an 8 x 8 baking dish lightly brushed with avocado oil or extra-virgin olive oil.
Step 1: Prepare the Spinach Mixture:
Firstly, add all the ingredients for the spinach mixture to a food processor and process until it has a coarsely chopped texture.
Taste and adjust the seasonings to your preference.
Step 2: Prepare the Salsa
Secondly, add all the ingredients for the salsa to a food processor and process until it has a coarsely chopped texture.
Taste and adjust the seasonings to your preference.
Step 3: Assembly
Thirdly, assemble the lasagna by layering the gluten-free tortillas, spinach mixture, salsa, refried beans, and vegan cheese.
Start the bottom layer with (4) 6-inch gluten-free tortillas by placing them on the bottom of an 8 x 8 baking dish.
Don't worry if they overlap on the edges.
Spread 1/2 of the refried beans evenly on top of the tortillas.
Add 1/2 of the spinach mixture on top of the refried beans and spread it evenly.
Add 1/2 of the salsa on top of the spinach mixture and spread it evenly.
Next, sprinkle 1/2 of the shredded vegan cheese evenly on top of the salsa.
Repeat the above steps + layers with the remaining 1/2 of all the ingredients.
Step 4: Bake the Lasagna
Lastly, bake the lasagna at 425 degrees Fahrenheit for approximately 15-20 minutes, or until the cheese is melted.
Expert Tips + Ingredient Substitutions For Gluten-Free Vegan Mexican Lasagna
Here are some expert tips to make this recipe perfectly:
Gluten-Free Tortillas. If you're in a hurry and want to save some time, you could make soft tacos with the tortillas instead of baking them in the oven. Just add all the ingredient layers to a tortilla and skip the baking time!
Salsa. I love to make homemade salsa because I usually already have all the ingredients on hand and because it's so easy, but you can substitute this step and use a store-bought organic salsa if you'd like.
Onion. My favorite onion to use is an organic red onion, but feel free to use whatever variety you have or prefer. Just try not to use a "sweet" onion since this is a savory dish.
Garlic. Fresh garlic will give the best flavor but you can substitute with organic ground garlic.
Avocado Oil. The tiny amount of avocado oil needed to brush on the bottom of the baking dish can be substituted with organic extra-virgin olive oil.
Himalayan Pink Salt. This is my salt of preference, however, you can always use sea salt.
Want More Healthy Plant-Based Dinner Recipes?
Check out these:
- Spicy Roasted Butternut Squash Pasta
- Vegan Squash and Asparagus Casserole
- Mushroom Lasagna
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients that you will love!
Gluten-Free Vegan Mexican Lasagna
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Corn-Free }
Equipment
Ingredients
- 8 organic gluten-free tortillas (6-inch)
For the spinach layer:
- 1 cup organic baby spinach
- 1 cup organic fresh cilantro
- 1/4 cup organic onions
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon organic ground black pepper
For the salsa:
- 1 organic tomato
- 1/2 cup organic fresh cilantro
- 1/4 organic onion
- 1 organic jalapeno
- 1 organic lime (freshly squeezed)
- 1 clove organic garlic
- 1/2 teaspoon Himalayan pink salt
For the add-in layers:
- 1 can organic refried beans (16-ounce can)
- 1 bag Daiya Vegan Pepperjack Shreds (8-ounce bag)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Prepare an 8 x 8 baking dish lightly brushed with avocado oil and set aside.
Prepare the spinach layer:
- Add all ingredients for the spinach layer to a food processor and process until coarsely chopped.
- Taste and adjust the seasonings to your preference, then set aside.
Prepare the salsa:
- Add all ingredients for the salsa to a food processor and process until well blended and coarsely chopped.
Assembly:
- Layer the lasagna in this order:
- Place (4) tortillas in the bottom of the dish (they will overlap slightly).
- Spread 1/2 can of refried black bean on top of the tortillas.
- Spread 1/2 spinach mixture on top of the refried beans.
- Spread 1/2 salsa on top of the spinach mixture.
- Sprinkle 1/2 of the vegan cheese on top of the salsa.
- Lay the other (4) tortillas on top of the vegan cheese.
- Repeat the layers in the same order as above using the remaining 1/2 of the refried black beans, spinach mixture, salsa and cheese.
- Bake at 425 degrees for approximately 15-20 minutes, or just until the cheese is melted.
Recipe Notes
Nutrition Information
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Nicholas M. says
I'm making this dish for family sleep over with my cousins who love food and love to try new things and im anxious to make this dish for them i wanna show my brother vegan food is delish and this will be my first time eating vegan do you have any ideas for eggrolls.
Karielyn says
Hi there Nicholas! I think you will really like this vegan version of Mexican Lasagna and if you are making it for a crowd, you may want to make a double batch!
I haven't made any egg-roll type recipes (sorry!) but I do make vegan/raw sushi as home a lot and I need to post that recipe because it's really good too. I'll try to come up with a healthy spring roll type of snack as an option for traditional egg-rolls.
Thanks for the question and I hope your family enjoys the dish 😉
Elizabeth says
Hi Karielyn,
The dish received rave reviews! It was really yummy. 🙂
I love making food for my co-workers who cringe at the word 'vegan'. I like to show them that you can have tasty meals without animal product. Thanks again for sharing the recipe.
Karielyn says
Hi Elizabeth..Wow! I am so excited that you reported back...and with good news lol!
I'm glad it was a hit and that you picked one of my recipe to make for your co-workers.
Thanks so much 🙂
Elizabeth says
I made this tonight for a potluck at work. I'll let you know the feedback. The photo makes me drool everytime! 🙂
Karielyn says
Hi Elizabeth! That was a good dish to pick for a potluck!
I just realized that I haven't made that recently and now you've got me thinking about it lol! I'm going to make it this week..it's really good.
Oh...I forgot this was the recipe where my poor oven made the cheese two-toned...how embarrassing!
Thanks for trying out the recipe and I hope everyone likes it 🙂