VEGETARIAN MEXICAN LASAGNA
Easily the most popular dish I make for my husband and his band, plus hangers-on. It can be doubled with no trouble, and is very much a simple crowd pleaser. I think the soy beef substitute gives a better flavor than ground beef, even though I'm not a fan of fake meats. Fools even the most voracious carnivore, which makes it a perfect dish to prove that meatless doesn't have to be tasteless!
Provided by Veggie.Mama
Categories Soy/Tofu
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook soy mince in a frying pan according to directions on packet. stir in the refried beans, taco seasoning packet and the required amount of water (usually 3/4 cup). Add a spoonful or two of the salsa.
- Spray a square casserole dish with oil. Lay one tortilla, a third of the mince/bean mix, spread a few tablespoons of salsa over and add some cheese.
- Repeat twice, covering the top tortilla with cheese.
- Bake in a pre-heated 180°C oven for twenty or so minutes until heated through. I usually brown top under broiler to get super-golden brown.
- Serve with lots of sour cream and a salad made with a lemon juice vinaigrette. Or whatever you want!
Nutrition Facts : Calories 479.1, Fat 13.7, SaturatedFat 3.6, Cholesterol 9.1, Sodium 1807, Carbohydrate 65.1, Fiber 12.9, Sugar 6.2, Protein 25.4
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