VEGETARIAN ENCHILADA LASAGNA

Vegetarian Enchilada Lasagna image

Just playing around in the kitchen the other day, I tossed a few ideas into one large baking pan, and voila! Turned out delicious, so I'm going to try to post it from memory here. The olive mix I used was from the olive bar at Ralph's, so you may have to improvise. It was 1/3 pitted Spanish olives, 1/3 marinated jalapeno's, 1/3 roasted garlic. The basic "meat" concept comes from recipe #453037, olive lentil burgers, and the overall idea was adapted from the Engine 2 Diet lasagna.

Provided by giani23

Categories One Dish Meal

Time 1h

Yield 8 oz, 16 serving(s)

Number Of Ingredients 14

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Ingredients

1 lb mushroom, coarsely chopped
1/2 head cauliflower, pulsed to a rice like consistency
1 small onion, diced
1 tablespoon coconut oil or 1 tablespoon other cooking oil
12 ounces olives, mix 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

Steps:

Preheat oven to 350.
While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power.
Saute the onions in a large non-stick fry pan for 3-4 minutes.
While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your sauté. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your sauté. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to sauté until all vegetables are softened.
Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat.
Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed.
Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so.
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