Vegan Mexican Lasagna

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Vgmxlsn - Recipe
1.00 LBS

This recipe was featured in the October issue of Taste Magazine
serves 6

Tofu Sauce

   300g silken tofu, whisked until smooth
   2 shallots, thinly sliced
   2 tablespoons black sliced olives
   2 tablespoons nutritional yeast
   juice of one medium lime
   salt and pepper, to taste

Tomato Sauce
   800g can diced tomatoes in juice

   2 tablespoons tomato paste
   1 tablespoon sugar
   1 tomato, diced
   1/2 red capsicum, diced
   2 garlic cloves, crushed
   1 teaspoon cumin
   1 teaspoon "smoked" paprika
   1/2 teaspoon chilli powder
   salt and pepper, to taste
   1 large zucchini, peeled into noodles
   pack of lasagne sheets or tortillas*
   2 handfuls of baby spinach
   420g can of mixed beans, drained
   olive oil
   1 shallot, thinly sliced
   tomato slices
   1 tablespoon black sliced olives
   coriander leaves, to garnish
   my guacamole, to garnish (optional)

  1. Preheat fan-forced oven to 180 degrees Celsius and spray oil a casserole dish. ( My casserole dish is 28cm long x 15cm across x 5cm up.)
  2. In a bowl, mix together all tofu sauce ingredients until smooth. Set aside.
  3. In another bowl, mix all tomato sauce ingredients until smooth. Set aside.
  4. Using a peeler, peel a large zucchini into noodle strips and set aside.
  5. Layer your lasagne as desired in the casserole dish or follow my layering option:
    Spread 1/3 of the tomato sauce at the bottom of the dish. Follow with a layer of lasagne sheets or tortillas. Add 2 handfuls of baby spinach on top of that. Follow with 1/2 of the tofu mixture. Then add another layer of lasagne sheets or tortillas. Add 1/2 of the remaining tomato mixture. Layer the zucchini noodles evenly over the tomato mixture.  Spread out the can of mixed beans. Follow with another layer of lasagne sheets or tortillas. Spread the rest of the tomato sauce on top and follow with the rest of the tofu sauce. 
  6. Decorate the top of the lasagne with the extra black sliced olives, the shallots, tomato slices and drizzle with olive oil.
  7. Cook in the oven for 40 to 45 minutes until the top is browning and the corners are bubbling. Poke with a knife to make sure it is cooked through and tender.
  8. Allow to sit for 5 minutes and cool until cutting and serving.
  9. Option: quickly whip up my guacamole recipe to serve with the lasagne.
  10. Serve with fresh coriander leaves and the guacamole if desired. Enjoy!

  • Allowing the lasagne to sit before serving will make it easier to cut and will allow the layers to set.
  • The guacamole really adds a nice kick to the lasagne. 
  • *If you do not want to use tortillas or lasagne sheets for your layers then you could always use slices of eggplant. Eggplant is absolutely delicious in lasagne and is a great divider!
  • My casserole dish is 28cm long x 15cm across x 5cm up.