Let me introduce you to THE BEST VEGAN ENCHILADA LASAGNA ever! We really love Mexican dishes’ flavors, and we really love lasagna, so this fusion just seemed undeniable. It holds layers of noodles, cheese, meaty enchilada sauce, and refried beans. It’s like classic lasagna with noodles, and mozzarella cheese merged with classic enchilada ingredients like chili powder, cumin, and oregano. Then, to make it even more like enchiladas, we top it off with some sour cream, sliced avocado, jalapeños, black olives, and tomatoes.
What are the Layers in this Vegan Enchilada Lasagna?
- Lasagna Noodles for the win. Many others use corn tortillas, but the noodles really work here – TRUST ME!
- Homemade enchilada sauce is made using spices like chili powder, coriander, and cumin. It’s easy to make and has a bold and rich flavor that you will absolutely love! It’s waaaay better than the bland and watered-down store-bought versions and surely worth the extra time in your kitchen.
- Vegan mozzarella. Our current fav is from Trader Joe’s, and the first ingredient is cashews. It melts wonderfully, which can be hard to find in the world of vegan cheeses right now! BUT, they’re getting better every day and will continue to improve, so you gotta love that!!
- Refried beans. We like Amy’s refried black beans. Her organic refried beans with green chiles are another favorite, and they’re fairly easy to find! However, if you can’t find them in nearby grocery stores, I recommend using plain vegetarian refried beans and adding a small can of diced green chiles for more flavor.
Possible Substitutions
Have fun and be creative with your lasagna!
- You can swap the lasagna noodles for corn tortillas, making it more like a casserole.
- Don’t have mozzarella? Try cheddar, pepper jack, or any of your other favorite vegan cheeses.
- Want to add more creaminess? Try a layer of dairy-free cream cheese or sour cream!
- Don’t have time for the homemade sauce, or maybe you’re missing some of the ingredients? Just use store-bought enchilada sauce or maybe even a mole sauce.
- Try swapping the Gardein crumbles for black beans or lentils!
- Want to add more kick? Throw in some jalapeños or add more cayenne pepper to the sauce while it’s simmering. You could add a layer of spicy salsa for more heat, too!
- Want a smoky flavor? Use some smoked paprika or chipotle peppers in adobe sauce.
- Don’t have a can of corn? Use a bag of frozen corn instead.
There really are so many options for this enchilada lasagna. I hope you have fun experimenting with all of the possibilities!
Topping Ideas
- Vegan Sour Cream
- Pico de Gallo
- Tomatoes
- Black Olives
- Salsa
- Salsa Verde
- Avocado
- Guacamole
- Cilantro
- Jalapeños
- Hot Sauce
- Shredded Lettuce
Possible Veggie Additions
Some other veggies that you could add to this lasagna include zucchini, green or red pepper, poblano pepper, sweet potatoes, squash, or spinach.
More Mexican-Inspired recipes?
Elote Pizza with Creamy Cilantro Aioli
Creamy Vegan Seafood Enchiladas
Jackfruit Carnitas Benedict with Cilantro-Lime Hollandaise
The Best Vegan Enchilada Lasagna
Ingredients
- 12-15 Lasagna Noodles
- 1 tablespoon Vegan Butter
- 1 Onion Diced
- 4 Garlic Cloves Minced
- 3 tablespoon Flour
- 2 tablespoon Chili Powder
- 1 Tsp Each: Cumin, Garlic Powder, Ground Coriander
- ½ Tsp Each Oregano, Sea Salt
- ¼ teaspoon Cayenne
- Pinch of Cinnamon
- 1 13.7 Ounce Bag Beefless Crumbles Or your favorite vegan ground
- 1 teaspoon Cocoa Powder
- 2 tablespoon Tomato Paste
- 3 Cups Vegetable Broth or Vegan Chicken Stock
- 1 14.5 Ounce Can Diced Tomatoes
- 1 14.5 Ounce Can Corn Drained
- 1 15.4 Ounce Can Vegetarian Refried Beans We like Amy's Refried Black Beans
- 2 Cups Vegan Mozzarella
Instructions
- Boil lasagna noodles according to package. Drain, rinse, and set aside to use later
- Preheat oven to 375°F
- Stir together flour, chili powder, cumin, garlic powder, coriander, sea salt, oregano, cayenne, and pinch of cinnamon. Set aside
- Sauté onion and garlic in a large pan over medium heat until tender, about 3 minutes
- Add frozen beefless crumbles and sauté for another 2 minutes
- Sprinkle in flour and spice mixture and mix until well coated
- Add vegetable stock, tomato paste, diced tomatoes, drained corn, and cocoa powder and gently simmer for 15 minutes, or until thickened
- In a greased 13×9 baking dish, start with a layer of noodles, add enchilada sauce, then 1 cup cheese. Add another layer of noodles topped with the refried beans and enchilada sauce. Then, add one more layer of noodles, enchilada sauce, and the remaining cheese
- Cover and transfer to the oven – bake at 350°F for 30 minutes. Remove cover and bake for an additional 15 minutes. Broil (optional) for the last few minutes to brown cheese
- Optional Toppings: Vegan sour cream, black olives, tomatoes, jalapeños, cilantro, and avocado
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make this enchilada lasagna and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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