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Vegan Mexican Lasagna #KickUpTheFlavor

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.
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Course: Entree
Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Author: Linda & Alex


  • 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
  • ½ 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
  • ½ 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
  • ½ of a large red onion – coarsely chopped
  • 1 clove of garlic – minced
  • 1 teaspoon of chili powder
  • ½ 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


  • 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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