Hey friends and happy Ash Wednesday!
Yep – today we’re embarking on the 40 days of Lent! I pray that yours is meaningful and beautiful.
So, for anyone observing Lent, then you know that Fridays mean no meat.
Which, for this vegan is no biggie. But I thought I’d share one of my all time favorite meatless dishes that’s requested over and over again by my family.
Last week, I shared my Pesto Lasagna — which was such a hit that I thought I’d share another lasagna remix that is sure to hit the spot.
This time: MEXICAN LASAGNA!
*Record scratch* — Say whaaaat?
Yes!! Mexican lasagna!
Think Tex-Mex flavors, with tortillas instead of noodles!
Sautéed peppers and onions, layered between tortillas and smothered with rich and creamy guacamole!
It was absolutely, knock your socks off, DELICIOUS!
This recipe is from my vault of yumminess, and is from before my Specific Carb Diet days. BUT, it is still gluten free AND vegetarian!
Here’s What You Need: (Serves 4)
1/2 red onion, diced
1 red bell pepper, diced
1/2 yellow bell pepper, diced
2 garlic cloves, minced
1 can of diced tomatoes, drained
1 Tbsp cumin
1 Tbsp chili powder
Green onions, diced
12 kalamata olives, chopped
1/2 cup organic salsa, divided – store bought
3 gluten free, brown rice tortillas (Or tortilla of choice) (I used Food For Life Brown Rice tortillas and they’re honestly the best)
Grated goat cheese (Vegan option: Daiya shreds)
Preheat oven to 350 degrees.
In a large, nonstick frying pan, saute the onions in 1 Tbsp EVOO with salt and pepper over medium-high heat, until tender.
Stir in the garlic and peppers, along with the cumin and chili powder. Cook about 5 or 6 minutes until they’ve softened.
Add the drained, diced tomatoes. Check seasoning and adjust to taste.
Let cook for another 5 minutes, turn off the heat and stir in some chopped cilantro. This is the filling for the lasagna.
Spray a round casserole dish (or dutch oven) with olive oil spray.
Put 1/4 cup salsa in the bottom and spread evenly.
Place 1 tortilla on top. Cover with 1/2 the veggie mixture.
Top with another tortilla. Cover with the remaining veggie mixture.
Top with the final tortilla.
Spread with 1/4 cup salsa. Sprinkle with grated goat cheese (I used raw Old Kentuky Tomme), or cheese of choice. Sprinkle lightly with chopped green onion.
Put it – covered – in a 350 degree oven for about 10-15 minutes. (We’re simply heating it through and melting the cheese.)
Uncover it for the last five minutes and then pop it under the broiler for 2 minutes to get it brown and bubbly.
While it is baking, mash 2 avocados with the juice of 1 lime, and 2 healthy sprinkles of salt, until creamy. Refrigerate until you’re ready to serve.
When you take the lasagna out of the oven, sprinkle with olives, more green onion, and cilantro. Top each serving with a generous scoop of avocado, (and optional tortilla chips) and ENJOY!
My, my, my. THIS. IS. AMAZING!!! I mean, this was raise the roof delicious!
Layers of chewy tortilla, exploding with such vibrant flavor that will rival your favorite Tex-Mex restaurant!
And let me just pause for a second to talk about these tortillas. This post is NOT sponsored. But the Food for Life Brown Rice tortillas are – no joke – a game changer. They’re a gluten free tortilla, but unlike corn tortillas that break, and – let’s be honest, taste like rain-soaked cardboard – these brown rice tortillas are incredibly chewy! They have a nutty flavor to them from the brown rice, and are super durable too. Frankly, they blow flour tortillas out of the water.
And not only is this Mexican lasagna delicious, but it is wonderfully healthy too – with a copious array of vegetables and wholesome ingredients.
But my favorite part, was obviously the avocado!! There’s something so luxurious about that rich superfood. It takes this dish over the top, complementing the slight spice from the chili powder and cumin!
Make. This. Dish. I promise it will not disappoint. And with meatless Fridays during Lent, there’s really no excuse not to! 🙂
What’s your favorite meatless meal?
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