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Vegan enchilada lasagna on plate with toppings

The Best Vegan Enchilada Lasagna

MN Veg Head
This VEGAN ENCHILADA LASAGNA is definitely an Italian-Fiesta match made in heaven! Layers of lasagna noodles, beefy enchilada sauce, refried beans, and vegan mozzarella - baked to a bubbling perfection that is PERFECT in every way!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian, Mexican, Pasta, Vegan
Servings 8 Servings
Calories 422 kcal

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 13x9 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

Calories: 422kcalCarbohydrates: 59gProtein: 22gFat: 11gSaturated Fat: 2gTrans Fat: 1gSodium: 1226mgPotassium: 217mgFiber: 6gSugar: 4gVitamin A: 943IUVitamin C: 2mgCalcium: 49mgIron: 2mg
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