There’s lots of odds and ends of veggies leftover from other meals. It’s time to make Mexican Lasagna.
I’ve made this many times, but this one was by far the best. Taco sauce and longer baking time made the difference!
In these layers:
The bean bowl held the taco sauce. Pinches of the seasonings (roasted garlic sea salt, cumin, chili pepper) were also added to that bowl.
Sauté the following combos:
- onion, pepper, soy crumbles (OPS)
- mushroom, corn, spinach (MCS)
Layer in a greased 11 x 14 baking pan:
- twortillas 2 tortillas
- bean mixture
- OPS
- cheddar cheese
- 2 tortillas
- cottage cheese
- MCS
- 2 tortillas
- tomatoes, salsa, more taco sauce
- cheddar cheese
- 2 tortillas
- cheddar cheese
Cover with tinfoil and bake for 40 minutes at 350 degrees. Remove foil and broil for 5-8 more minutes or until cheese is golden and bubbly.
It was cheesy, creamy, filling, and delicious! A perfect old standby!
30 Minutes Activity: Yoga!