This Vegan Mexican Lasagna recipe is made with layers of seasoned veggie crumbles, vegan cheese, and avocados. These south-of-the-border ingredients create a festive makeover of a traditional pasta dish. Using corn tortillas instead of lasagna noodles creates a savory dish worth talking about!
I came up with the idea of this recipe years ago. I figured if you can eat lasagna with noodles, why not a Mexican Lasagna with corn tortillas?
Well, come to find out, I’m not the only one with that thought. A quick Google search shows LOTS of Mexican Lasagna recipes out there. Don’t you hate it when you think you’re being original only to find out later that you’re not? It goes to show, there’s nothing new under the sun.
Oh well, I still love this recipe because not only is it vegan, but it’s gluten-free as well.
How to Make Vegan Mexican Lasagna
The first step in making vegan Mexican Lasagna, is to place a skillet over medium heat and cook some chopped onion in oil. Once the onions are tender, add the chopped garlic and veggie crumbles. Add some fajita seasoning mix, water, and cornmeal and then cook until the crumbles are lightly browned.
The next step requires a food processor. Place these in the bowl of a food processor: a: extra firm tofu, an avocado (peeled and cubed), chickpeas, and spices. Pulse that until nice and smooth.
Then you’ll make this just like you do a regular lasagna. Start by spreading a little sauce at the bottom, in this case salsa. Why? Because beginning any lasagna with sauce helps prevent a dry, sticky lasagna.
So, Spread a little salsa at the bottom of the pan and then begin your layers with some unbaked corn tortillas. Spread half of the veggie crumbles mixture over that, followed by half of the creamy tofu mixture. Repeat those layers and end with vegan cheddar cheese.
I know it can be tricky when you’re trying to find the best vegan ingredients to use in your vegan dinners. Here’s some of the ingredients I used in this Mexican Lasagna recipe:
- For veggie crumbles: I love Gardein crumbles and/or Beyond Meat crumbles. In fact, Beyond Meat even makes a Mexican flavored crumbles product and you could skip adding the fajita spices.
- For vegan cheddar, we most always use Daiya’s Vegan Cheddar Shreds. However, Follow Your Heart makes a great vegan cheddar product as well.
- Regarding the tofu, I use an extra-firm tofu for this recipe, but you could get by with firm or even medium tofu.
Vegan Mexican Recipes
Do you love vegan Mexican recipes? Me too! Here are some favorites you should check out:
I like nachos with all the fixings and this Vegan Baked Nachos recipe has it all. Wow! It’s a go-to vegan comfort food favorite!
There’s also our go-to Vegan Crispy Black Bean Burritos. Shawn came up with this recipe and you can find it in our fridge most days…we love it that much! Then there’s my time-tested Vegan Enchiladas. I went through several batches to get this recipe just right! Want something super simple and tasty? These Vegan Chicken Taquitos are the best!
You may also want to take a look at 50 Best Vegan Cinco De Mayo recipes, including recipes from me and some of my favorite food blogging friends!
I hope you love this recipe as we do! Make it today and take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Mexican Lasagna
- 1 medium yellow onion , peeled and chopped
- 1 tablespoon olive oil
- 2 cloves garlic , peeled and chopped
- 2 cups vegan crumbles
- 2 tablespoons fajita seasoning
- 1/2 cup water
- 1/2 cup cornmeal
- 1 14-ounce package extra firm tofu
- 1 medium avocado , peeled and chopped
- 1 15-ounce can chickpeas , drained
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups mild salsa
- 18 6″ corn tortillas
- 2 cups vegan cheddar shreds
- Preheat oven to 350°F.
- In a medium skillet over medium heat, sauté onion in oil 5 minutes until onions are tender. Add garlic, soy crumbles, and fajita seasoning. Stir in water and cornmeal and cook over low heat 5 minutes. Set aside to cool during next step.
- Add tofu, avocado, chickpeas, turmeric, onion powder, garlic powder, and salt to a food processor and pulse until well combined.
- Spoon some of salsa into bottom of an 9″ × 13″ ungreased baking pan and top with 6 corn tortillas. Spoon 1/2 fajita-spiced vegan crumbles over tortillas, followed by 1/2 avocado mixture. Repeat layers, finishing with remaining salsa, and top with remaining Cheddar shreds.
- Bake 30 minutes until cheese melts. Remove from oven and let cool for about 20 minutes.
- Cover and refrigerate up to 10 days or freeze up to 3 months. To serve, cook in microwave in 30-second intervals until heated through