Mexican Vegetarian Lasagna

Cooking vegetarian can be fun and satisfying. This recipe tasted delicious with tempeh but can also be made with meat for the carnivore in you.

Tastes & Treasures cookbook features another lasagna recipe on page 161, Lasagna with Artichokes and Bechamel Sauce.

Candice’s Mexican Vegetarian Lasagna    
Ingredients:
1 package Tempeh (1/2 lb)
1/4 cup chopped onion
1 clove minced garlic
1 teaspoon vegetable oil
1 bell pepper chopped
3 jalapeno slices (from jar) chopped 
no-salt seasoning
3/4 cup sour cream
1cup shredded cheddar cheese
1 avocado sliced
1 can black beans, rinsed
2 hands full of spinach
1 cup chopped tomato
8 corn tortillas

Directions:
Saute onion and garlic in oil in large pan. Add pepper and crumbled tempeh. Season with no-salt seasoning. Cook on high for 5-10 minutes until crispy. Add spinach and cover with lid. Cook on low until spinach is wilted.

Combine sour cream, beans, tomato, 1/2 cup shredded cheese and jalapenos in a large bowl. Add skillet mix to bowl.

Spray 8 X 8 inch baking dish with Pam. Layer 4 tortillas on the bottom of the dish. Top with 1/2 of the skillet mixture. Layer 4 more tortillas and remaining skillet mixture.

Cover with foil and bake 20-30 minutes at 350 degrees. Remove foil and cover with remaining cheese. Broil until cheese is melted.

Variations
For meat lovers: use 1/2 lb cooked ground turkey or ground beef or shredded chicken.

For Huevos Style: Top with fried egg.