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Vegetarian Tex-Mex tortilla lasagna

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Vegetarian Tex-mex tortilla lasagna slice side

Want to try a different kind of lasagna? Then you are in the right place today. I am making a tortilla lasagna with lot’s of vegetables and a tomato based sauce. Combine it with your favorite veggies and layer it up with some cheese. Want to know how you can make this delicious vegetarian Tex-Mex tortilla lasagna? Lets get started!

Vegetarian Tex-mex tortilla lasagna side
Lasagna is an easy recipe but it takes a lot of ingredients. Just like with a bolognese sauce the sauce for lasagna is quite similar. It needs time to cook and simmer and take on the tastes of the herbs and spices.

What I really like about this recipe is that you can prepare it a day early and leave it in the fridge or freezer. All you would need to do is pop it in the oven and go about your day. About 40 minutes later you have one great meal.

I made a vegetarian version but just add some minced meat and you have an authentic lasagna made out of tortilla. Funny thing is that when the lasagna has been into the oven you can not see the layers are made out of tortilla.

I make the sauce separately first.

Vegetarian Tex-mex tortilla lasagna slice

Tex-Mex lasagna ingredients

As mentioned you need an extensive list with ingredients. Put the following groceries on your list:

  • sieved tomato
  • cherry tomato
  • sliced roma tomato
  • garlic
  • red onion
  • white onion
  • coriander powder
  • cumin, oregano, paprika powder
  • garlic powder, cayenne pepper
  • black pepper to taste
  • sugar
  • kidney beans
  • lentils
  • garlic
  • red bell pepper
  • yellow pepper
  • red onion

Vegetarian Tex-mex tortilla lasagna ingredients

How to make Tex-Mex lasagna

This Tex-Mex lasagna can be divided into three parts. The sauces, the filling and the layering. The sauce is made with the following ingredients. These need to go into a blender and turned into a smooth tomato sauce:

  • sieved tomato
  • cherry tomato
  • sliced roma tomato
  • garlic
  • red onion
  • white onion
  • coriander powder
  • cumin, oregano, paprika powder
  • garlic powder, cayenne pepper
  • black pepper to taste
  • sugar

Vegetarian Tex-mex tortilla lasagna slice overhead

The second part is the filling. Heat your skillet and first add some oil. Sauté the red, yellow pepper and onion. When these are soft and translucent add the garlic. When the bell peppers are soft take them of the heat and set aside.

Further this recipe requires kidney beans, lentils and grated cheese. You do not need to warm these as they will be heated in the oven.

The third part is the layering. A good lasagna is all about the layers and you need 3 flour tortillas for this. Cut the tortillas in 4 equal parts so you have 12 tortilla part. Take your oven dish and start with a layer of tomato sauce then the sautéd vegetables, the kidney beans, lentils and grated cheese.

Put a layer of tortillas on the this vegetable mix and repeat the steps above until you have about 4 layers and finish with the tomato sauce and cheese.

Pre heat your oven to 450℉/225℃ and let the oven dish bake for 40-50 minutes. You can cover the oven dish with aluminium foil for 30 minutes and the remaining 10-15 without the aluminium foil.  Take out of the oven and serve.

This is really one easy to make recipe. It has a great bite due to the lentils and kidney beans and of course the cheese.

Vegetarian Tex-mex tortilla lasagna portrait

How to store vegetarian Tex-Mex tortilla lasagna

Tex-Mex lasagna is the ultimate make ahead recipe. You have the following options:

  • Store in the refrigerator – You can store it in the fridge for 1 or 2 days. Make sure you wrap the oven dish with aluminium foil or cling film else it will dry out in the fridge.
  • Store in the freezer – You can also store it in the freezer for a couple of weeks. Again make sure you properly cover is to avoid freezer burn. You can also store it in a freezer container and put it back in an oven dish when you reheat it again.

How to make a vegetarian Tex-Mex tortilla lasagna

Want to know how you can make this great vegetarian Tex-Mex tortilla lasagna? Watch the 1 minuut food inspiration video:

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I hope you enjoyed this easy recipe how to make vegetarian Tex-Mex tortilla lasagna! Made a recipe tag @thetortillachannel on Instagram.

I love comments so let me know your thoughts on this lasagna recipe in the comment box below.

Vegetarian Tex-Mex tortilla lasagna

Serves: 4 Prep Time: 10 minutes Cooking Time: 45 minutes
Vegetarian Tex-mex tortilla lasagna slice side

Want to try a different kind of lasagna? We're making vegetarian Tex-Mex tortilla lasagna. Lot's of vegetables and a tomato based sauce. Lets get started!

Ingredients

  • Tomato sauce:
  • 330 ml sieved tomato
  • 10 cherry tomato
  • 3 sliced roma tomato
  • 2 cloves garlic
  • 1 red onion
  • 1 white onion
  • 1/2 tbsp coriander powder
  • 1/2 tbsp cumin, oregano, paprika powder
  • 1 tsp garlic powder, cayenne pepper 
  • black pepper to taste
  • 1 tsp sugar
  • Filling:
  • 1 garlic
  • 1 red bell pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 tin of kidney beans
  • 1 small tin of lentils
  • 75 grams of grated cheese
  • Other:
  • 3 tortillas

Instructions

1

Dice all the ingredients for the sauce. Put them in the blender together with all the spices and blend into a tomato sauce.

2

Then sauté the garlic, the bell pepper and onion in a skillet until soft and translucent. Set aside

3

Cut the tortillas in four parts

4

Pre heat the oven at 450℉/225℃

5

Now start layering the lasagna. Start with some tomato sauce, add kidney beans and lentils and some sautéed vegetables

6

Then add a layer of tortillas and add some tomato sauce. Repeat the process with the kidney beans and lentils. Add some grated cheese to this layer

7

Keep on going until you are out of tortilla

8

Finish with at layer of tomato sauce and grated cheese

9

In the oven for 40-45 minutes

10

Serve immediately

Nutrition facts

Calories: 415; Fat: 7.8g; Carbs; 66.6g; Protein: 24g;

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