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