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Spicy vegan Mexican Lasagna. Perfect for game day or any party that has a hungry crowd.
Hello all of you football loving people! Are you getting excited for the big games that are taking place over the next few weeks? You know I am. That’s why I started playing in my kitchen early, so I could perfect my vegan Mexican lasagna just in time for the biggest game of them all. And if you don’t like football, no worries, you know you can always count on awesome commercials and the half-time show.
Another thing you can count on at a great football party is guacamole. It’s just not a party without it. And that’s why I decided to create a Mexican lasagna. My inspiration came from a walk through the Hispanic food section at my local Walmart on my way to the crafts section. I needed green poster board to make a big football field place mat to serve the food on.
As I was passing the spicy red bottles of Pace® Salsas and Picante sauces my mind immediately drifted to football parties and Mexican food. Like guacamole, and tacos. But I had already decided to make a big pan of vegan spinach lasagna for game day, and those things didn’t work with lasagna. Then it hit me, why not kick up the flavor and make a spicy vegan Mexican lasagna with a bottle of Pace® Picante sauce?
You guys, this was the perfect solution to combining the two best kinds of food known to man. Italian and Mexican.
My vegan Mexican lasagna is filled with savory black beans, sautéed pablano chilis, red onion, garlic, baby spinach, and three types of vegan cheese.
The sauce is the star of this show. It’s so easy to make and it’s the most important ingredient, because it kicks up the flavor of the lasagna. This is so easy to make because you only need two things. A 24 ounce can of crushed fire roasted tomatoes and a 24 ounce jar of Pace® Picante sauce. The Picante sauce already has nice chunks of onions and peppers, so I didn’t need to add anything else. I used the medium heat, but you can use the mild or the hot depending on your tastes. Just combine the tomatoes and the picante sauce in a sauce pan and heat them up. That’s it!
To make this delicious, spicy, cheesy lasagna you’ll want to start with the noodles. You can boil traditional lasagna noodles or you could use the no-boil kind. Either one will work.
While the water for the noodles is heating up, make the beans and sauté the peppers, onion, and garlic. You can make your own vegan cheese or you can buy your favorite pre-packaged brand. It’s all up to you. I like to use a store bought ricotta, Mexican shreds, and I make my own creamy spicy cashew cheese.
Once everything is ready it’s time to construct your lasagna.
- Spread one cup of sauce in the bottom of a 13 x 9 inch pan.
- Place a layer of noodles on the sauce.
- Spread a layer of the beans evenly over the noodles.
- Spread a layer of the peppers, onions, and garlic over the beans.
- Put a layer of baby spinach over the beans and pepper mixture.
- Put the cheese evenly over the spinach. You can put as much or as little as you like.
- Put a layer of sauce on the cheese.
- Put another layer of noodles over the spinach, sauce, and cheese and repeat until you get to the top.
- When the last layer of noodles is placed in the pan you can spread the remaining sauce evenly over them and sprinkle a thin layer of cheese on top.
- Bake it for twenty minutes and add a little more cheese on top and bake for ten more minutes.
Now you have a big, spicy, beautiful vegan Mexican lasagna that’s sure to please the crowd. Serve it with chips and more Pace® Picante sauce, a creamy cheese dip, guacamole, and your favorite beverage.
This is the first time that I’ve ever cooked with Pace® Picante sauce, but it won’t be the last. It’s just as delicious in a sauce as it is as a dip. You can be as creative as you want with it because it’s so versatile. I have so many ideas going through my head. Stay tuned for more out of the box recipes made with Pace® products.
Tell me:
Do you have any out of the box recipe ideas that you want me to create?
Have you ever cooked with Pace® Picante sauce?
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Linda and Alex at Veganosity
Yields 9
A new spin on an old favorite. Spicy sauce and black beans with three kinds of cheese and sauteed poblano chilis, red onion, and garlic.
40 minPrep Time
30 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- For the Spicy Cashew Cheese:
- 1 cup of raw cashews soaked in boiling water for four hours
- 1 medium boiled potato – peeled
- 1 clove of garlic
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dry mustard
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1 teaspoon of chipotle chili powder
- 1 teaspoon of tapioca starch
- For the Black Beans:
- 2 15 ounce cans of black beans – rinsed well
- 1/2 of a large red onion – finely chopped
- 1 clove of minced garlic
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of ground sea salt
- Black pepper to taste
- For the Vegetable mix:
- 1 teaspoon of avocado oil
- 1 large pablano pepper – seeded and coarsely chopped
- 1/2 of a large red onion – coarsely chopped
- 1 clove of garlic – minced
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Sea salt to taste
- For the Sauce:
- 1 24 ounce can of crushed fire roasted tomatoes
- 1 24 ounce jar of Pace® Picante sauce
- The rest:
- An assortment of vegan cheese – I used a ricotta, shredded Mexican, and my homemade spicy cashew cheese. You can use one type or any combination that you want.
- 5-6 cups of baby spinach
- 1 package of egg-free lasagna noodles
Instructions
- Preheat the oven to 350° and put a large pot of water on the stove on high heat and bring to a boil.
- For the Cheese:
- Drain and rinse the soaked cashews and put them in a high powered blender with the rest of the cheese ingredients and blend until completely smooth and thick. It should resemble a thick cream sauce.
- For the Beans:
- Cover the rinsed beans in water (cover with about an inch of water over the surface of the beans) in a medium sauce pan and bring to a boil. Add the onion, garlic, chili powder, cumin, and black pepper and reduce to a low boil. Stirring frequently. The water should begin to evaporate and the beans should start to thicken and resemble refried beans. When they’re soft and the water has evaporated remove from heat and salt to taste.
- For the Vegetable mixture:
- Heat the oil on medium heat in a medium skillet. When the oil is hot add the onions and pepper. Sauté until the onion is translucent and the pepper is soft. Add the garlic and spices and stir well to combine. Cook for two minutes.
- For the Sauce:
- Heat the crushed fire roasted tomatoes and the Pace® Picante sauce in a medium sauce pan. Stir well to combine. When the sauce is warmed all the way through remove from the heat.
- Lasagna
- Cook the lasagna noodles according to the directions.
- In a 13 x 9 inch lasagna pan spread one cup of the sauce evenly over the bottom of the pan. Add a layer of lasagna noodles. Add a thin layer of beans. Add a thin layer of the vegetable mixture. Add a thin layer of baby spinach leaves. Add a layer of vegan cheese (add at least a cup of cheese, more if you want). Add a layer of sauce. Add another layer of lasagna noodles. Repeat the rest of the layers until you get to the last layer of noodles. You should get to at least three layers.
- The top layer should be the layer of noodles, then sauce, then a thin layer of cheese. The shredded cheese works best for the top layer. Cover the pan with foil and bake for 20 minutes. Remove the foil, put another thin layer of cheese on top, and bake for 10 to 15 more minutes or until the cheese on top is golden brown.
- Remove the lasagna from the oven and let rest for 5 to 7 minutes.
- Enjoy!
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