In a recent post I wrote about becoming a Flexitarian to save money on meat. This is a lasagna recipe I have since tried and loved. It is just as easy to make as the veggie lasagna recipe I shared a while back. I found it in the vegan cookbook Eat, Drink & be Vegan by Dreena Burton and have adapted it to suit my taste.
The recipe is versatile and you can change it by adding meat if you are not vegetarian or by adding more veggies. The recipe calls for a long list of ingredients, many of which you may already have. The ingredients include spices that are not expensive and can be used in other dishes. The spiciness for this recipe can also be controlled.
1 can tomato sauce (14 oz)
1 tsp chili powder
1 1/4 tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tsp sea salt
ground black pepper to taste
1/4 tsp agave nectar
1/2 tsp chipotle hot sauce ( I prefer using the Tabasco brand, but have use Cholula also.)
2 pressed medium garlic cloves
1/3 cup diced onion
1 can black or pinto beans (14 oz)
6-7 six-inch tortillas
1 large avocado
3/4 cup frozen or fresh corn kernels
1 1/2 tbsp fresh lime juice
3/4 cup grated vegan cheese (I’m not vegeterian or lactose-intolerance so I use regular cheese since I’ve found vegan cheese more expensive.)
1/4 cup fresh cilantro leaves
1. Preheat oven to 450 degrees Fahrenheit.
2. In a bowl, combine tomato sauce, chili powder, cumin, oregano, all spice, 1/4 salt, pepper, hot sauce, agave nectar, garlic, onion, and black beans. Mix well.
3. Oil a 8×12 baking dish.
4. Pour half of mixture in dish and coat bottom evenly.
5. Place tortillas on top of mixture. You may have to cut them to make them fit.
6. Add corn and cheese.
7. Repeat steps 4 through 6 one last time.
8. Cover with foil and bake for 20 minutes. Remove the foil during the last 5 minutes to help the cheese melt.
9. To serve garnish with avocado and cilantro.
Makes 4 to 5 servings.