Two of our very favorite comfort foods – combined into one.
It’s Taco Tuesday and Friday Night Lasagna in this neck of the woods!
Cheesy, spicy, savory – warming: Mexican meets Italian for layers of pasta, seasoned vegetarian taco “meat,” spicy sauce, and lots and lots of cheese.
Who could ask for more?
Oh, that’s right! AVOCADO!!! Don’t forget the avocado – remember, you’re worth it! 🥑
You can totally make this with ground beef, ground turkey, or ground chicken. You do YOU.
Vegetarian Taco Lasagna
BTW – great idea for “freeze ahead” meals! AND, if you have leftover filling fixings, bake inside tortillas for a yummy little Mexican breakfast tortilla+ bowl.
+The other day – Brian couldn’t find the word for “tortilla.” This seems to be happening more and more to both of us – we are brain-dead and at a loss for words.
The “term” he was able to grasp for tortilla: fajita wrap 😂🤣😂🤣😂🤣😂!
Now, you must remember that and refer to your tortillas as “fajita wraps” from here on out – at least I’ll be doing that!
Vegetarian Taco Lasagna
2 cups Red Taco Sauce*
1 pkg. ready-bake lasagna noodles
2 pkg. Rolling Green Plant-Based Taco Meat, prepared as directed (use ground beef and taco seasoning, if desired)
3 cups sharp cheddar cheese, grated
2 cups sour cream
1 can Ro*Tel Diced Tomatoes and Green Chiles (original)
2 fresh avocados, peeled and sliced
fresh cilantro
Preheat oven to 425 degrees.
Drizzle about 1/2 cup Red Taco Sauce over the bottom of a 9″x9″ square baking dish.
Top with a layer of lasagna noodles.
Next, layer with 1/3 of the grated cheddar cheese.
Stir together the remaining Red Taco Sauce with the sour cream.
Spread half that mixture over the top of the grated cheese.
Top with more lasagna noodles.
Layer all the plant based taco meat atop that, sprinkling another 1/3 of the cheese over the top of the “meat.”
Use the remaining lasagna noodles to cover that layer. Top with the final half of the Red Taco Sauce and sour cream mixture, the last of the cheese, and then all of the Ro*Tel.
Bake for 20 minutes, until the cheese begins to bubble and brown.
Remove from oven and cool to set (several hours or overnight) before slicing and serving with fresh avocado and cilantro.
*Red Taco Sauce:
1 16 oz. can tomato sauce
2/3 cup water
2 Tbs. white vinegar
1 Tbs. ground cumin
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. white sugar
1/2 tsp. cayenne pepper
Stir together all ingredients in a medium saucepan.
Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.
