This Absurdly Easy-To-Make Single-Serve Vegetarian Enchilada Lasagna

Alfredo PThis Absurdly Easy-To-Make Single-Serve Vegetarian Enchilada Lasagnaasta

Who doesn’t love Mexican food? It’s so flavorful and filling and just works in so many different dishes. This particular recipe is a little more complicated than your average Enchilada Lasagna, but it makes for a really easy weeknight dinner that the whole family can enjoy. And best of all? It’s vegetarian!

What’s in it?

The Vegetarian Enchilada Lasagna is a dish that is simple to make and can be tailored to your preferences, making it an ideal meal for any time of the year. It is made with store-bought tortillas, enchilada sauce, and cheese, so you don’t have to worry about making anything special. The lasagna can be served either hot or cold, so you can enjoy it no matter what time of year it is.

How to make a single-serve vegetarian enchilada lasagna

This absurdly easy-to-make vegetarian enchilada lasagna is perfect for busy nights! It takes just minutes to assemble and bake, so you can have a delicious, healthy meal on the table in no time.

Ingredients:

One large tomato, seeded and chopped

1/2 red onion, chopped

One green bell pepper, seeded and chopped

One jalapeno pepper, seeded and finely diced

Two cloves of garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon salt

1/8 teaspoon black pepper

Eight whole grain lasagna noodles or 12 regular lasagna noodles

Three tablespoons of olive oil divided

3 cups vegetable broth or chicken broth

10-12 large spinach leaves, washed and dried

14 ounces black beans, rinsed and drained (about 2 cups)

15 ounces tomatoes, diced (about 3 cups)

Two tablespoons prepared yellow salsa or two tablespoons bottled yellow salsa sauce.

Two tablespoons of vegan sour cream or plain vegan yogurt 

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.

2. In a large skillet over medium heat, sauté onion, bell pepper, jalapeno pepper, garlic, cumin, chili powder, salt, and black pepper until tender. Remove from heat and set aside.

3. Cook lasagna noodles in boiling water according to package instructions for al dente; drain.

4. While the noodles are cooking, heat one tablespoon of oil in the same large skillet over medium-high heat. Add onion mixture and cook until heated through. Set aside to cool slightly.

5. In a medium bowl, combine vegetable broth or chicken broth, spinach leaves, and black beans; set aside for later use.

6. Assemble lasagna by spreading one-third of the onion mixture over the bottom of the prepared baking dish. Top with one layer of lasagna noodles (do not overlap), followed by one-third of the tomato mixture, then one-third of the vegan sour cream or yogurt sauce. Repeat layering once more, ending with a layer of noodles and sauce. Sprinkle with reserved cooked noodles and bean mixture.

Conclusion

If you’re looking for a hearty yet simple vegetarian lasagna that can be put together in just minutes, this recipe is perfect for you! Not to mention, it’s packed with flavor and will leave your guests coming back for seconds (or thirds!). Whether you’re a vegetarian or not, give this lasagna a try next time you’ve got a craving for something savory and satisfying.

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Mysore Bonda 

Mysore bonda or Mysore Bajji is a popular and yummy South Indian snack prepared with only a few simple ingredients.
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Ingredients required
Maida / plain flour – 2 cups
Curd – 1 cup
Salt – ¾ tsp
Baking soda – 1 tsp
Chilli – 2 (finely chopped)
Ginger (finely chopped) – 1-inch
Few curry leaves (chopped)
Coconut (shredded) – 2 tbsp
Coriander (finely chopped) – 2 tbsp
Cumin – 1 tsp
Oil (for frying)

How to make Mysore Bonda:
1. Firstly, in a large bowl, take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
2. Mix well until the curd turns frothy.
3. Now add 2 cups maida and start to mix gently.
4. Add more curd if required. Beat it well.
5. Add 2 chilli, 1-inch ginger, a few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
6. Mix and combine everything well. Cover and let it rest for 4 hours.
7. After 4 hours, the batter will turn airy.
8. Beat it further for a minute.
9. Dip your hand in the water and pinch a ball-sized batter.
10. Drop in hot oil and fry in medium hot oil till the bonda are crisp and golden, turning them over as needed.
11. Remove with a slotted spoon and place them on kitchen paper towels to absorb excess oil.
12. Fry the remaining batches of bonda similarly.
13. Serve Mysore bonda with coconut chutney.