October 10, 2013

Vegan Mexican Lasagne Recipe

Jerome and I have decided to have Monday nights our 'Mexican Invention' night. We have planned to dress up in sombreros and invent a new Mexican dish every Monday night... We will see how long this lasts :P Anyway, Last night I really felt like something Mexican so we decided to make a Mexican lasagne and use up the spare lasagne sheets in the pantry. It turned out amazingly! You will absolutely love this. It is wholesome, flavoursome and so easy. It is the perfect dish to make for non-vegans to show them how amazingly talented and well-fed we are! hehehe... The Mexican-y sauce, tofu layer and the hidden goodies make this an  easy week-night dish. The option with this dish is to use lasagne sheets, thin eggplant slices OR tortillas. Your choice! I also made a yummy guacamole to add to the yumminess. We hope you love this as much as we do. :)

This recipe was featured in the October issue of Taste Magazine

serves 6

Tofu Sauce
   300g silken tofu, whisked until smooth
   2 shallots, thinly sliced
   2 tablespoons black sliced olives
   2 tablespoons nutritional yeast
   juice of one medium lime
   salt and pepper, to taste

Tomato Sauce
   800g can diced tomatoes in juice

   2 tablespoons tomato paste
   1 tablespoon sugar
   1 tomato, diced
   1/2 red capsicum, diced
   2 garlic cloves, crushed
   1 teaspoon cumin
   1 teaspoon "smoked" paprika
   1/2 teaspoon chilli powder
   salt and pepper, to taste
   1 large zucchini, peeled into noodles
   pack of lasagne sheets or tortillas*
   2 handfuls of baby spinach
   420g can of mixed beans, drained
   olive oil
   1 shallot, thinly sliced
   tomato slices
   1 tablespoon black sliced olives
   coriander leaves, to garnish
   my guacamole, to garnish (optional)

  1. Preheat fan-forced oven to 180 degrees Celsius and spray oil a casserole dish. ( My casserole dish is 28cm long x 15cm across x 5cm up.)
  2. In a bowl, mix together all tofu sauce ingredients until smooth. Set aside.
  3. In another bowl, mix all tomato sauce ingredients until smooth. Set aside.
  4. Using a peeler, peel a large zucchini into noodle strips and set aside.
  5. Layer your lasagne as desired in the casserole dish or follow my layering option:
    Spread 1/3 of the tomato sauce at the bottom of the dish. Follow with a layer of lasagne sheets or tortillas. Add 2 handfuls of baby spinach on top of that. Follow with 1/2 of the tofu mixture. Then add another layer of lasagne sheets or tortillas. Add 1/2 of the remaining tomato mixture. Layer the zucchini noodles evenly over the tomato mixture.  Spread out the can of mixed beans. Follow with another layer of lasagne sheets or tortillas. Spread the rest of the tomato sauce on top and follow with the rest of the tofu sauce. 
  6. Decorate the top of the lasagne with the extra black sliced olives, the shallots, tomato slices and drizzle with olive oil.
  7. Cook in the oven for 40 to 45 minutes until the top is browning and the corners are bubbling. Poke with a knife to make sure it is cooked through and tender.
  8. Allow to sit for 5 minutes and cool until cutting and serving.
  9. Option: quickly whip up my guacamole recipe to serve with the lasagne.
  10. Serve with fresh coriander leaves and the guacamole if desired. Enjoy!

  • Allowing the lasagne to sit before serving will make it easier to cut and will allow the layers to set.
  • The guacamole really adds a nice kick to the lasagne. 
  • *If you do not want to use tortillas or lasagne sheets for your layers then you could always use slices of eggplant. Eggplant is absolutely delicious in lasagne and is a great divider!
  • My casserole dish is 28cm long x 15cm across x 5cm up.

This recipe was featured in the October issue of Taste Magazine


  1. Congrats! That is so exciting. I will check the magazine out and try your recipe =]

  2. Wow congratulations! That's awesome! This lasagne looks super delicious, too! Cheers :)

  3. Discovered your site this week, I'm loving it! Keep up the good work!
    I'm going to make this tonight for our christmas meal :-)
    We loooove mexican food, including our 4- & 2 year old.
    You guys also have a merry christmas and good look with the last few weeks until the baby comes ♡
    Greeting from Linda from the Netherlands (aka the other side of your world ;-))

    1. Hi Linda! Oh thanks so much. I hope you enjoy it. We absolutely love it :) Hope you had a lovely Christmas!

  4. This was really Really good!!! I didn't have zucchini so I replaced it with broccoli. OMG, really good :-D

    1. Hi there! Hehehe I am really happy that you enjoyed it. We love it too!! Thanks for telling us :)

  5. I don't have nutritional yeast here, is there anything I could replace it with? Or should i just leave it out and add a few herbs in? I can't wait to make this recipe- just confused about what to use!

    1. Hello! Oh you could just omit it all together... I like it as it adds a cheesy flavour but you do not need to use it :)

  6. I made this last night for a family gathering and it was a big hit! Thank you for sharing this amazing recipe.

    1. Our pleasure Leah! I am really happy that you enjoyed it :)

  7. can one alternate eggplant AND tortillas?

  8. I'm making this tonight... I love this recipe so much!

  9. I love this recipe soooo much xx

  10. Another amazing one! So tasty :) My boyfriend started stealing my slice off my plate because he wanted more haha I added some cheeky mushrooms and pickled jalapeƱos on top. Love it!

    1. Hehe yay! I am so glad that you enjoyed it. We really love it too! Love your additions.

  11. Hi looking at making this for my brothers partner as she is vegan. I just wondered is there a specific lasagne sheet I should use? and can it be re-heated? Say if i cooked it the day before and re-heated it?

    1. I just purchase flat pasta sheets but you can buy any that you desire.

      You could put it in the oven yes again the next day to reheat.

  12. Hi Madison, do you have a recipe for a white bechamel sauce to use in traditional Italian lasagna recipes. I have been experimenting and have made a mushroom ragu bolognese sauce and want to make traditional lasagna with it. I am new to vegan cooking (forgive me) and need some guidance. Many thanks,

    1. Yes here we go: http://www.veggieful.com/2013/01/vegan-white-bechamel-sauce-recipe.html

      Enjoy :)

  13. Thank you for this recipe. Would this be suitable for freezing? Also how long will it keep in the fridge please? Thanks again.