Mexican Lasagna-Vegan

Yes, it is a Vegan Mexican Lasagna. What makes it Mexican?  Everything  except the pasta.  I dare you to make this for your next dinner. It will be a hit! I promise.


  • Soy Chorizo
  • 1/2 onion-chopped
  • 2 cloves of garlic
  • Green enchilada sauce
  • Cheddar Jack blended-shredded cheese
  • Mozzarella Cheese-shredded
  • Smokey Pinto Beans- pureed (search the previous post for this amazing recipe)
  • 1 box lasagna pasta

Follow these easy steps to feed  a party of 6-8 people with a 9×13 casserole dish.

Saute your onions, Soy Chorizo and garlic in a skillet.
The soy chorizo comes in plastic, cut the plastic and cook the soy chorizo.

I love my cast iron skillets.  My husband’s fire station also uses them in their kitchen.  I think every station in Orange County uses cast irons.  Using the cast iron at home makes me think of the guys making dinner at the station.  It’s my comfort when I’m cooking alone.  You can find your comfort at this link below if you need a cast iron skillet too.


Boil the lasagna noodles in salted water until soft, 8-10 minutes, then drain and cool.
Puree the pinto beans with a hand help mixer. I love my hand mixer.  You can find it on the link below:


Layer the pasta, beans, soy chorizo, enchilada sauce, cheese and pasta again until you have a few layers.

Top with Mozzarella cheese and bake at 350 degrees for 30 minutes

This makes a great pot luck dish too.  You can make it ahead and warm it up before your next event.  You can also freeze it and keep it as a back up dinner.  Enjoy!


One Comment Add yours

  1. Kathleen Niakan says:

    I love your comment about what makes this dish Mexican. 😂 Funny! 👍
    I want to try this recipe when my daughter comes home for the holidays. Sounds like a dish we will enjoy. Thanks.


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