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Mexican Been Lasagna

Who doesn’t love LASAGNA? This Mexican inspired Vegan version is packed full of the good stuff…complex carbs, protein and fiber! You’ll give the traditional version a miss when you try this recipe. Delicious served cold for these hotter days or warm for the cooler nights! Enjoy X

Ingredients

HAVE YOU TRIED TOFUTTI? HERE’S WHY YOU SHOULD…..

THIS PRODUCT IS VEGAN, DAIRY FREE, KOSHER PARVE, GLUTEN FREE, LACTOSE FREE, MILK FREE, NO BUTTERFAT, NO CHOLESTEROL, NON-GMO

*Available from Health Food Stores & Woolworths

Instructions

  1. Heat oil and sauté onions and garlic until soft
  2. Add kidney beans, tomatoes, zucchini, and spices and stir to coat
  3. Pour in a small amount of water to cover the beans and vegetables and bring to the boil
  4. Reduce to a simmer, and cook for 15 to 20 minutes
  5. Using a stick blender, lightly pulse the beans (you don’t want to make a puree)
  6. Add black beans and corn and simmer for a further 5 minutes
  7. Add salt and pepper to taste, coriander and spinach leaves
  8. Layer the Mountain Bread in a heatproof dish and top with bean mix and dollops of Tofutti
  9. Keep layering and top with Tofutti
  10. Bake for 20 minutes at 180 degrees
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