Vegan Taco Lasagna
- Number of Servings: 9
Ingredients
1.5 cup Beans, black 1.5 cup Salsa 12 Lasagna Noodles 3 serving Daiya Shredded Cheddar1 can Enchilada Sauce1 large Red Ripe Tomato, diced5 Green Onions20 jumbo Black Olives 1 Avocado, diced*TOFU SOUR CREAM*1 block Silken Tofu2 tbsp Apple Cider Vinegar, Bragg's Organic 1 dash Salt *TACO SEASONING*1 tsp Cumin seed 1 tsp Paprika 1 tsp Garlic powder 1 tsp Oregano, ground 1 tsp Onion powder
Preheat oven to 350 degrees.
Cook lasagna noodles according to package.
Meanwhile, in a sauce pan, combine black beans with taco seasoning and heat.
Blend together the tofu, apple cider vinegar, and a dash of salt to form the tofu sour cream.
In a 9x13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the tofu sour cream, 1/2 cup black beans, 1/2 cup of the salsa, and 1/4 of the cheese. Repeat the layers 2 more times. Top with the last 3 lasagna noodles. Pour on the enchilada sauce and then sprinkle the remaining cheese on top of the lasagna.
Bake covered for 30-40 minutes or until the lasagna has heated through. Let it stand around 10 minutes before cutting. Top with black olives, diced tomato, diced avocado, and sliced green onion.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBATES0911.
Cook lasagna noodles according to package.
Meanwhile, in a sauce pan, combine black beans with taco seasoning and heat.
Blend together the tofu, apple cider vinegar, and a dash of salt to form the tofu sour cream.
In a 9x13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the tofu sour cream, 1/2 cup black beans, 1/2 cup of the salsa, and 1/4 of the cheese. Repeat the layers 2 more times. Top with the last 3 lasagna noodles. Pour on the enchilada sauce and then sprinkle the remaining cheese on top of the lasagna.
Bake covered for 30-40 minutes or until the lasagna has heated through. Let it stand around 10 minutes before cutting. Top with black olives, diced tomato, diced avocado, and sliced green onion.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBATES0911.
Nutritional Info Amount Per Serving
- Calories: 506.1
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,522.2 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 11.6 g
- Protein: 18.1 g
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