Friday, May 10, 2013
Tastes & Treasures cookbook features another lasagna recipe on page 161, Lasagna with Artichokes and Bechamel Sauce.
Candice’s Mexican Vegetarian Lasagna
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
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.
For meat lovers: use 1/2 lb cooked ground turkey or ground beef or shredded chicken.
For Huevos Style: Top with fried egg.