Friday, May 10, 2013

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    
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.