Mexican Lasagna

We have not done much experimenting these last few months and I apologize for anyone that does read and check out this blog.

I am working on changing things and get back into finding new recipes to experiment and share for others to try.

On July 9th, 2024 we were going to our friend's house for game night. We did not want to eat pizza due to expenses as well as we ate a lot of cauliflower pizza and wanted a break from it.

We decided that since we wanted to make something that we have not made since we started out plant-based journey and lifestyle, and make it our way.

We enjoy bell peppers, so we diced up a bell pepper of each color (red, yellow, orange and green) as well as an onion. On the stovetop in a pan we cooked the bell peppers and onion until soft (about 4 minutes or so). Afterwards, add a minced garlic (or 2) and cook for an additional minute.

When that's complete and it's cooked to one's liking we added Beyond Meat meatless crumbles along with a mixture of spices (chili, smoked paprika, cumin, and oregano) and cooked the mixture of 8 to 10 minutes (whatever is best and states on the box).

Once all the stovetop cooking is complete, you then assemble the lasagna.

I sprayed the bottom of the casserole dish with some avocado oil spray and proceeded to start with some tortillas (we still use flour tortilla, use whatever your preference is).

The next layer is some cheese slices, of course our favorite it Violife Mature Cheddar Cheese due to taste and it melts very well.

On top of the cheese slices we added the mixture of the meatless crumbles and veggies and repeated with tortillas, cheese and meat until we we ran out.

On top of the last tortilla layer we placed some additional cheese slices (we love cheese!).

Place in the oven at 350 degrees for 15 to 20 minutes and then let it cool down and enjoy!