Mexican lasagna vegetarian alternative

Ok so you all know about my menu issues right? In an effort to accommodate my vegetarian I have had to adapt a lot of recipes. Well, one of my very favorite dishes Mexican Lasagna had to be integrated into the vegetarian diet. You have to understand this is an awesome simple meal that my daughter’s friends all ask for the recipe. I LOVE THIS THING!

Okay, so I had to make it in two versions. The regular and the vegetarian. I will explain both.

First I use cheap ingredients, what can I say we are on a budget. So ground beef and cans of pinto beans, black beans, diced tomatoes, and corn. Some spring onions,taco seasoning with water, tortillas, cream cheese, and some shredded cheese.20140719-141734-51454343.jpg

Chop up your spring onions. Then brown the ground beef. Drain the beans and tomatoes.

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In another pan saute the spring onions just for a bit, until they are smelling good then dump the tomatoes, black beans, pinto beans and some corn. Cook it over medium heat for a bit until it’s bubbling. Keep stirring it. When the beef is browned, add taco seasoning to it ( about a 1/4 cup of loose seasoning or one package mix) and water enough to make it mix in well. You can following the directions on the package for regular taco meat.

Then add about a 1/4 cup of taco seasoning to the bean mixture and stir it in. This shouldn’t need any water. Let all this cook for a bit while you prepare the tortillas.

Spread the cream cheese on the tortilla like frosting, cover the whole surface. Then roll it up jelly roll style. Just start at one end and roll with the cream cheese in the middle. You’ll want enough tortilla rolls to make one layer across the pan.

Once you are done with this. Mix some of the bean mixture into the taco meat. Then pour some of the mixture into the bottom of a pan. As you can see I did one pan with vegetarian(Left) and one with meat(Right).

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Then layer the shredded cheese over the top. Once there is a good covering of cheese layer the tortillas across the pan.

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Then another layer of meat or veggie mix. Try to spread if evenly across the tortillas.

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Then of course a final layer of cheese.

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Throw it in the oven on about 350 until the cheese melts and if you like the crunchy consistency to the cheese on top then after the cheese melts then just turn the oven to broil and wait a few minutes. At this point keep an eye on it. It can burn fast under the broiler.

Leah said that she really liked the meatless version. So thought I would share. I think that next time I will make them in loaf pans. Normally I make one pan this size for 4 of us and with two pans this size and only 3 of us eating, it lasted way too long. We were eating leftover lasagna for days. Or maybe I’ll freeze the extra, who knows?

 

Vegetarian Lasagna with pesto white sauce

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I made this for my daughter, who is now a vegetarian, and my son loved it too. WEIRD!

Make your lasagna noodles according to the package instructions. While those are boiling make your filling.

Ingredients:

Lasagna noodles

Chopped asparagus

Chopped spring onions

Chopped peppers (I used the little sweet ones that are red and yellow and orange)

Chopped fresh broccoli and cauliflower

Basil

Oregano

Rosemary

Cream of Mushroom soup

Milk

Pesto

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Filling:

Saute in very little olive oil the onions, peppers and the asparagus.

add some basil, oregano, and rosemary for flavor (I didn’t measure)

When they are starting to get a little soft add the broccoli and the cauliflower. Cook just a little then add Cream of Mushroom soup. Mix in some milk to make it into a decent sauce. Then add a good tablespoon of Pesto.

Layer the noodles with the filling and layers of cheese then bake at 350 degrees until the cheese is melted. I turn it to broil just a the end to get the cheese crispy on top.

Enjoy!