Mexican Lasagna

After buying a pack of 12 tortillas, I did some research to see what I could make with them that would save us from having burritos every night. I found a recipe for a “Mexican Casserole” similar to this and tried it out. But something just wasn’t right. My husband rated it a 6 out of 10. Ouch.

So on my second try, I used the idea of a Mexican lasagna as inspiration to pull together flavorful ingredients that really made the dish pop. And what did my hubby rank this one? A 9! (I don’t think he’s ever given out a 10)

Have fun with this recipe! You can make it exactly as it’s shown below, or you can do what I did and use it as inspiration to create your own masterpiece.

Slide1

Ingredients:

  • 2 medium (or 3 small) yellow squash, sliced into ¼-inch thick rounds
  • 10 ounces cherry tomatoes, halved
  • 4 scallions, sliced
  • 1 cup your favorite vegan chicken, cut into very small pieces
  • ¾ of a 6 ounce bag of fresh baby spinach
  • 2 cups salsa
  • 3 large spinach tortillas, halved (just regular flour tortillas are ok, too)
  • ¼ cup Daiya mozarella shreds
  • salt
  • olive oil

Instructions:

  1. Preheat oven to 425 degrees.
  2. Arrange the squash on a baking sheet and sprinkle with salt as desired. Bake until just soft, about 10 minutes, flipping the squash once about halfway through.
  3. Use olive oil to lightly grease your baking dish.
  4. Using, 2 halves of a tortilla, place in the baking dish so the rounded sides meet in the middle.
  5. Top with squash and half of the scallions.
  6. Spoon 1/3 of the salsa over the vegetables.
  7. Place another 2 halves of a tortilla on top of that with the rounded sides meeting in the middle.
  8. Top with sliced tomatoes (face down), spinach, the rest of the scallions, and 1/3 of the salsa.
  9. Place another 2 halves of a tortilla on top of that with the rounded sides meeting in the middle.
  10. Spread the remaining 1/3 of the salsa over the tortillas and top with Daiya.
  11. Bake uncovered  at 425 degrees until the top is just beginning to brown, about 20 minutes.

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

What sort of recipes have you been inspired to create? Share your favorite recipe creation (or a link to it) below!

2 thoughts on “Mexican Lasagna

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