This Meatless Vegan Mexican Taco Lasagna Recipe is made with layers of seasoned veggie crumbles, vegan cheese, and avocados. Homemade Taco Lasagna uses south-of-the-border ingredients to create a festive vegetarian makeover of a traditional pasta dish. Using corn tortillas instead of lasagna noodles creates a taco lasagna casserole worth serving time and time again! If you love vegetarian Mexican recipes for dinner, this is the one for you!
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 love this Mexican veggie casserole meal because not only is it vegan, but it’s gluten-free as well.
What is Mexican Lasagna?
Vegan Mexican Lasagna is a layered dish, substituting Mexican seasonings and corn tortillas in place of lasagna noodles and Italian seasonings. It’s also a perfect meal prep casserole because it creates lots of leftovers!
This Mexican-style lasagna recipe is made without meat or dairy, making it the ultimate vegetarian Mexican casserole recipe!
How to Make Vegan Mexican Lasagna
If you love vegetarian Mexican food, you’re going to be happy at how easy it is to make this recipe without meat or dairy!
Step One: Prepare the Veggie Crumbles
The first step in making meatless 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. Alternatively, use my easy homemade taco seasoning!
Step Two: Avocado Cream Sauce
The next step requires a food processor or blender. Place these in the bowl of a food processor: Extra firm tofu, an avocado (peeled and cubed), chickpeas, and spices. Pulse that until nice and smooth.
Step Three: Layer and Bake
Finally, follow an order of layers in this recipe for vegan Mexican lasagna just like 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 corn tortilla lasagna layers with 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.
Then, bake the Mexican Lasagna for 30 minutes, until the cheese is melted and the edges are golden brown.
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 healthy 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.
- If you prefer to have Mexican lasagna with noodles, simply use lasagna noodles in place of corn tortillas (be sure to use no-boil noodles).
What to serve with Mexican Lasagna?
Love Vegan Mexican Veg Dishes?
If you love vegan Mexican recipes, well, me too! Vegetarian Mexican food is a go-to favorite at our house! Here are some favorites you should check out to serve with Mexican Lasagna :
- I like nachos with all the fixings and this Vegan Nachos recipe has it all. Wow! It’s a go-to vegan comfort food favorite!
- There’s also our go-to Vegan Burritos. You can find it in our fridge most days…we love it that much!
- These are the BEST Vegan Enchiladas ever! I went through several batches to get this recipe perfect!
- These Vegan Empanadas showcase seasoned vegan meets and cheese surrounded in a crispy crust. They’re delicious!
- Want something super simple and tasty? These Vegan Taquitos are the amazing!
- Don’t forget to serve some fresh Black Bean Dip on the side.
- And then there’s this Spanish Quinoa that’s a great side dish too.
- Also, be sure to check out these 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! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then 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