Vegetarian No-Boil Mexican Lasagna

Be the first to rate & review!
1 Photo

This is an easy vegetarian dish that will satisfy meat eaters and vegetarians alike!

Submitted by Manda
Published on April 21, 2013
Prep Time:
10 mins
Cook Time:
1 mins
Total Time:
1 mins
Servings:
8
Yield:
8 Slices
Cook Mode (Keep screen awake)

Ingredients

  • 1 package no-boil lasagna noodles

  • 1 (16oz) vegetarian refried beans

  • 1 package Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

  • 2 cups Mexican style shredded cheese

  • 1 12oz jar of Herdez Pasilla Chile Mexican Cooking Sauce

  • Olive Oil

  • Salt and Pepper (to taste)

  • Sour Cream (optional)

  • Green Onions (optional)

Directions

  1. Preheat oven to 375 degrees f.

  2. In a nonstick pan, heat up a tbsp of olive oil and add the vegetarian meat crumbles over medium heat.

  3. Cook until no longer frozen, about 5-8 minutes.

  4. Add Herdez Pasilla Chile Mexican Cooking Sauce. Simmer over low for 10 minutes.

  5. Put one layer of no-boil noodles in the bottom of a nonstick or greased casserole dish.

  6. Layer sauce with meat, beans then cheese. Repeat until layering is finished.

  7. Bake, covered, for 45 minutes or follow the directions on the no-boil noodle packaging.

  8. Remove the covering and bake for another 15 minutes.

  9. Let cool, serve, and enjoy!

  10. Top with sour cream or green onions or both if desired!

Cook’s Note

  • To cut down on the baking time, use cooked noodles in place of no-boil noodles. You can also use thin slices of zucchini or eggplant in place of noodles in this recipe.