Veggie Mexican Lasagne

Veggie Mexican Lasagne Recipe

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Shirley Brezzell


This dish can be made with ground beef. I make it with vegetarian beef-like crumbles. I prefer Quorn Grounds, but Morningstar Farms and several others make a substitute for ground beef that will work as well.
This is a perfect dish to make for pot luck, a small square is quite filling. I hope you enjoy it.

★★★★★ 1 vote
15 Min
30 Min


1 bag(s)
quorn grounds
1 pkg
mild taco seasoning - any brand
2 can(s)
vegetarian refried beans
1 pkg
3 cup bag of mexican blend grated cheese
1 pkg
10 inch flour tortillas
1 jar(s)
mild salsa
8 oz
sour cream
salt/pepper/garlic powder to taste
optional toppings: lettuce, tomato, chopped onion, chopped avocado etc.


1Defrost Quorn grounds (or ground beef). Add enough oil to a frying pan to prevent grounds from sticking. Season with 1/2 packet of taco seasoning, and 1/2 the amount of water listed on the packet. Add garlic powder, salt and pepper to taste.
Set aside.
2Heat both cans of refried beans in a saucepan. Add 1/4 to 1/2 cups water, and remaining taco seasoning. Beans should be smooth, spreading consistency, but not runny.
Set aside.
3Spray a 9 x 13 pan with cooking spray. Cut tortillas in half. Using 4 halfs, cover bottom of pan. Placing straight edges against side of pan. Rounded edges may overlap in the middle.
Spread 1/3 of the beans over tortillas, followed by 1/3 of the meat mixture and 1/3 of the cheese.
Repeat layers ending with cheese on top.
4Spray a sheet of aluminum foil with cooking spray.
Cover pan and bake at 350 degrees or until dish is heated through and cheese is melted.
Let set about 10 minutes before cutting.
5Serve with toppings of: salsa, sour cream, avocado slices, diced onions, lettuce etc. Whatever your family would enjoy.

About Veggie Mexican Lasagne

Course/Dish: Other Main Dishes
Main Ingredient: Tofu/Soy
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy