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Mexican Lasagna

What you need: 

2 12 oz bags burger-style crumbles
2 tablespoon vegetable oil
1 packet vegan taco seasonings, prepared
2 16 oz jars medium salsa (I like Muir Glen)
1 14 oz can tomato sauce
12 lasagna noodles, cooked
1 package vegan cheddar cheese, grated
1 package vegan Monterey jack cheese, grated
4 green onions, chopped
1 4oz can minced black olives
1 4 oz can minced green chilis
corn chips
vegan sour cream

What you do: 

Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumbles and cook until they begin to brown. Then add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir and let simmer for 5 minutes.
Drain the lasagna noodles and let them cool, and preheat the oven to 425 degrees.
Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 25 minutes or more, until the cheese is melted.
Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of vegan sour cream.

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

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