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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.
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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