Okay, I admit this recipe can feel tedious. Lots of prep and steps, especially if you’re making homemade seasoning, sauce, and sour cream. It’s not one you’d make in a pinch, but it’s sooo tasty! So I now approach it in two parts- I do all the chopping and prep the day before (or morning of), and store the ingredients in the fridge until I’m ready to assemble. This makes the whole experience much more manageable and enjoyable. :)
Large package of corn tortillas
1t olive oil
1 medium red onion, chopped
2 red peppers, chopped
2 cloves garlic, minced
2 large handfuls of spinach, chopped
1 14.5oz can diced tomatoes, drained
3 medium tomatoes, sliced thin (optional)
2-3T taco seasoning mix or homemade taco seasoning
14oz package of firm tofu
2 shallots, finely chopped
Juice from 1 medium lime or 2T lime juice
2 heaping tablespoons nutritional yeast
salt/pepper to taste
1 can refried beans
3c enchilada sauce (canned or homemade)
1 recipe of vegan sour cream
- Preheat oven to 350degrees F and grease a 9×13 casserole dish, and prep taco seasoning, enchilada sauce, and sour cream (if making own/homemade).
- In a medium bowl, mix refried beans, 1/2c salsa, and 3T almond milk until incorporated. **warming the beans slightly makes it easier to mix and spread
- In a separate bowl, finely crumble tofu and stir in shallots, lime juice, nutritional yeast, salt, and pepper. Set aside.
- In a large skillet, sauté the chopped onion, pepper, and garlic in the olive oil (you can use water as needed instead of oil) over medium heat until softened. Add corn, tomatoes, spinach, and the taco seasoning. Stir well and cook another 5 minutes.
Begin assembly of the casserole:
- Cover the entire bottom of pan with tortillas and spread a thin layer of the beans/salsa over top, using about half of the mixture. Layer half the vegetable mixture over top of beans and cover with a second layer of tortillas.
- Cover tortillas with 1-1 1/2c enchilada sauce followed by tofu mixture and a thin later of sour cream (using about 1/3c). Cover with a third layer of tortillas.
- Spread remaining beans/salsa mixture and layer of vegetables, and cover with a final layer of tortillas.
- Generously spread remaining enchilada sauce over top and cover with thinly sliced tomatoes and vegan parmesan (optional). Cover the casserole with foil and bake for 40 minutes. Remove foil and cook another 5-10 minutes until the top is browning and the corners are bubbling. Allow to cool slightly before serving. Sprinkle with toppings of choice (green onions, crushed tortilla chips, avocado, salsa, sour cream,… you get the idea). :)
I made this lasagna last Sunday, and it took FOREVER. There were so many steps involved- at one point I text Hillary and declared that if it wasn’t absolutely delicious, I’d never make it again (and she should never make it a first time). And then I took my first bite. Oh my.
Nate and I were both fans. For someone who prefers extreme lasagna cheesiness, Nate confessed to bites of this lasagna tasting like the “real” thing. :) Also, it made a HUGE pan, and lasted us the entire week. Which makes the time spent peeling, chopping, and layering totally worth it in my opinion.
I figured since I’ve made this recipe 3 times in the last 2 weeks, I probably shouldn’t hold out on you with this recipe link. It’s delicious. I know it’s referred to as Mac and Cheeze (oh that clever little z), but try to think of it more as a really creamy and satisfying pasta – am I right Hil?
*I’ve made it with Dijon mustard and with regular, & I prefer regular (just my two cents). :)
If I can’t have City Thai or Daisy Mint every time I crave curry, this might pass as the next best thing. So creamy, delicious, and satisfying – the huge pot it makes doesn’t last very long around here. :)
I’ve never had much of an affinity for mushrooms. It’s a texture thing – it just doesn’t seem right to eat rubber. One of my favorite meals growing up was a mushroom pilaf that was incredibly delicious . . . when the mushrooms were picked out so as not to trigger my gag reflex. I’m almost 30 though (oh my) and picking at my food doesn’t seem becoming for a 30-year-old. It speaks to a much (much) younger Holly who was afraid of spinach, fish, and Chinese food. Now in my late twenties it’s hello green smoothies and Panda Express!
With all their health benefits, coming to terms with the texture and including them in our diet seems like a good idea. Low in calories, high in vitamin D and antioxidants – they have cancer preventing, metabolism boosting, and immune supporting properties(!).
Thankfully, Angela from Oh She Glows makes the adjustment easy. This recipe is so delicious, had I not been the one to make it, I may have never noticed it was full of mushrooms (the key was chopping them up super small). If you think you might also like to add mushrooms to your diet, I recommend starting here!
* * I use TJ’s organic whole wheat fusilli (doesn’t taste like cardboard), and the nutritional yeast in this recipe makes a difference and is definitely worth tracking down at a grocery.
final clarification: I’m really not a picky eater – except for those pesky water chestnuts…