Why You’ll Love This Vegetarian Enchilada Lasagna Recipe
If you’re looking for a delicious and satisfying meal, you’ll love this Vegetarian Enchilada Lasagna recipe. It combines hearty ingredients like lentils, mushrooms, and yams, creating a mouthwatering dish that’s both nutritious and comforting.
Each layer bursts with flavor, thanks to the taco seasoning and enchilada sauce, making every bite a delight. Plus, it’s perfect for feeding a crowd or enjoying as leftovers.
I appreciate how easy it’s to assemble, and it bakes beautifully in the oven. Trust me, once you try it, you’ll want to share this recipe with friends and family!
Ingredients of Vegetarian Enchilada Lasagna
If you’re gearing up to make this scrumptious Vegetarian Enchilada Lasagna, you’ll want to gather some tasty ingredients that truly elevate the dish. Not only do they come together to create a delightful harmony of flavors, but they also provide a wholesome, hearty meal that’ll leave you feeling satisfied.
Seriously, this lasagna is a game-changer. I mean, how often do you find a recipe that manages to be both comforting and nutritious? Let’s explore what you need to whip this up in your kitchen.
Ingredients for Vegetarian Enchilada Lasagna:
- 1 lb mushrooms, coarsely chopped
- 1/2 head cauliflower, pulsed to a rice-like consistency
- 1 small onion, diced
- 1 tablespoon coconut oil (or another cooking oil)
- 12 ounces olives, coarsely chopped
- 12 ounces cooked lentils
- 15 ounces corn
- 15 ounces black beans
- 28 ounces diced tomatoes
- 1 (3-ounce) package taco seasoning
- 3 medium yams, cooked
- 28 ounces green enchilada sauce (medium heat)
- 12-16 small tortillas
- 1 lb shredded Monterey Jack and Cheddar cheese blend
Now, about those ingredients—aren’t they a fun mix? The mushrooms and yams bring a wonderful texture, while the lentils and beans add protein and fiber.
Plus, the combination of the taco seasoning and enchilada sauce creates a flavor explosion that’ll have you coming back for seconds (and maybe thirds, no judgment here).
If you’re feeling adventurous, you can even swap in different veggies or beans based on what you have on hand. Don’t have olives? No problem, just leave them out or replace them with something you love.
The beauty of this recipe is its flexibility, so feel free to get creative as you gather your ingredients. Happy cooking!
How to Make Vegetarian Enchilada Lasagna
Alright, let’s explore how to make this mouthwatering Vegetarian Enchilada Lasagna. First things first, you’ll want to preheat your oven to a cozy 350 degrees.
While that’s warming up, it’s time to give those three medium yams a little love. You can microwave them for about 10 minutes until they’re fork-tender or roast them if you’re feeling fancy. Personally, I love the microwave method for its speed—who has time to wait when you’re craving lasagna, right?
Now, grab a large non-stick frying pan and add 1 tablespoon of coconut oil (or whatever cooking oil you have on hand—no judgment here). Toss in 1 small diced onion and sauté it for about 3-4 minutes until it’s nice and translucent.
While that’s happening, you can multitask—pulse 12 ounces of olives in a food processor until they’re coarsely chopped. Once the onions are ready, throw those olives into the pan, then do the same with 1 lb of coarsely chopped mushrooms and 1/2 head of cauliflower that’s been pulsed to a rice-like consistency.
It’s starting to smell good, isn’t it? Now, add in 12 ounces of cooked lentils, and sauté everything until the veggies are softened and cozy together.
Once your veggie mixture is all settled, it’s time to kick it up a notch. Stir in 28 ounces of diced tomatoes, the 3-ounce package of taco seasoning, 15 ounces of corn, and 15 ounces of black beans. Give it a good stir and then remove it from the heat.
Don’t forget about those yams—peel and mash them up. I like to keep it simple and not add too much seasoning; the natural sweetness really shines through.
Now, let’s get to the fun part: layering! In a deep baking pan, start with a thin layer of 28 ounces of green enchilada sauce, about a quarter of the can. Cover it with a layer of 12-16 small tortillas, followed by half of your veggie mixture, and sprinkle on 1/4 of the 1 lb shredded Monterey Jack and Cheddar cheese blend.
Repeat with another layer of tortillas, another 1/4 of the sauce, those delicious yams, and more cheese. Keep layering until you finish with a final layer of tortillas topped with the rest of the sauce and cheese.
Bake it uncovered for about 30 minutes, and just like that, you’ve got a delightful, hearty meal ready to be devoured. Enjoy!
Vegetarian Enchilada Lasagna Substitutions & Variations
After you’ve layered up that delicious Vegetarian Enchilada Lasagna, you might be thinking about how to customize it to fit your taste or what you have on hand.
For a twist, try swapping the mushrooms for zucchini or bell peppers. I love adding spinach for extra greens, too!
If you’re not a fan of yams, sweet potatoes or butternut squash work great. You can also experiment with different cheeses, like pepper jack for a kick.
For a gluten-free option, use corn tortillas instead.
The beauty of this dish is its versatility—make it your own!
Additional Tips & Notes
While I love the robust flavors of the Vegetarian Enchilada Lasagna as is, there are a few additional tips that can elevate your dish even further.
Consider adding a layer of fresh spinach or kale for extra nutrients and color. If you like a kick, try incorporating jalapeños or a sprinkle of red pepper flakes.
For a creamier texture, mix some sour cream or Greek yogurt into the cheese layer.
Finally, let the lasagna rest for about 10 minutes before serving; this helps the layers set and makes slicing easier.
Enjoy experimenting with these ideas!