Vegan Mexican Lasagna

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:

1. Veganized version of a popular recipe
2. Easy to prepare
3. 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 ½ of the refried beans evenly on top of the tortillas.

Add ½ of the spinach mixture on top of the refried beans and spread it evenly.

Add ½ of the salsa on top of the spinach mixture and spread it evenly.

Next, sprinkle ½ of the shredded vegan cheese evenly on top of the salsa. 

Repeat the above steps + layers with the remaining ½ 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

This Gluten-Free Vegan Mexican Lasagna is an easy recipe that's ready in about 30 minutes. It's a plant-based layered meal made with homemade salsa and a dish everyone will love!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Corn-Free }

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Yields: 4 servings

Calories : 71

Equipment

• 8 x 8 Baking Dish
• Food Processor

Ingredients

• ▢ 8 organic gluten-free tortillas (6-inch)

For the spinach layer:

• ▢ 1 cup organic baby spinach
• ▢ 1 cup organic fresh cilantro
• ▢ ¼ cup organic onions
• ▢ ½ teaspoon Himalayan pink salt
• ▢ ¼ teaspoon organic ground black pepper

For the salsa:

• ▢ 1 organic tomato
• ▢ ½ cup organic fresh cilantro
• ▢ ¼ organic onion
• ▢ 1 organic jalapeno
• ▢ 1 organic lime (freshly squeezed)
• ▢ 1 clove organic garlic
• ▢ ½ 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)

US Customary - Metric

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 ½ can of refried black bean on top of the tortillas.
• Spread ½ spinach mixture on top of the refried beans.
• Spread ½ salsa on top of the spinach mixture.
• Sprinkle ½ 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 ½ 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

Recipe inspired by and adapted from: https://www.marthastewart.com/315670/mexican-style-lasagna

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.

Nutrition Information

Serving: 1svg | Calories: 71kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Sodium: 968mg | Fiber: 5g | Sugar: 4g | Calcium: 42mg

Course:Main Course

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.

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