Vegetarian Mexican Lasagne

Happy Cinco de Mayo Part Two!Yesterday I wanted to make something mexican for supper.  Something I could make for both of us.  And this was perfect.  It can be difficult when one of us eats meat and the other doesn’t.  Both of us have considered changing to make it easier for the other, but meat makes me sick and Allan doesn’t really like vegetables.  So, not really a go.

Plus, Bob would just die of shock if there was no meat in the house!

As with the beef version I cut the amounts and made us each a lasagne in a 9 inch cake tin, which was the perfect size for a tortilla.  I used one tortilla for the bottom and one for the top.

I also added some jalapeno slices on top of the salsa before sprinkling the cheese. It really was a delicious meal. 

Vegetarian Mexican Lasagne

Vegetarian Mexican Lasagne

  • 1 pound TVP or soy crumbles
  • 1 (1 ounce) package taco seasoning mix
  • 1 (14 ounce) can peeled and diced tomatoes with juice
  • 10 (6 inch) corn tortillas
  • 1 cup prepared salsa
  • 1/2 cup shredded Colby cheese (I used mozzarella cheese)

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, add the TVP or crumbles, and stir in the taco seasoning and tomatoes.

Line a 9×13-inch baking dish with half the tortillas. (I used a 9 inch cake tin and one tortilla)

Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Slice of vegetarian Mexican Lasagne