Taco Lasagna

I came across a recipe for taco lasagna recently and I didn’t save it, but it piqued my culinary interest. Carly and I talked over some ideas and came up with our own version based some on what we have around the house and some on what we like to eat the most. It’s one of the best things we’ve made in a long time and I wanted to share the recipe with you.

Before going in the oven

After removing our dinner portions

 Taco Lasagna

(makes 6-8 servings)

Large zucchini, sliced into long strips (lasagna noodle shape)
Frozen or fresh corn
Your favorite salsa
Vegan parmesan

Main filling:
1 block tempeh, cut into small pieces
1 box of mushrooms, chopped into slices
1 small bell pepper, diced
1 onion, diced
4-6 cloves garlic, minced
1 pint grape tomatoes, halved
2-3 cups frozen chopped greens
Taco spice blend (we make a mix of garlic, cumin, chili powder, coriander, salt & pepper)
Lime

Preheat oven to 350 degrees.

Sauté tempeh, mushrooms, pepper, onions, tomatoes and garlic in a bit of coconut oil or water for a lower fat version. Add taco spice to your taste.

Once the mixture has browned, add frozen greens, the juice of a lime and some salsa if you’d like. Cook until greens have broken apart and warmed.

Get your lasagna pan. Add a layer of salsa on the bottom of the pan. Add a layer of zucchini noodles whichever way fits best for your pan. Lightly salt & pepper this layer. Add a layer of filling. Top with a layer of frozen corn. Repeat once (salsa, zucchini, filling, corn) so that the top of your dish is the corn layer. Add a layer of vegan parm, nutritional yeast, or non-dairy/dairy shredded cheese to the top if you’d like.

*Note: We ate ours with baked plantains and a side of greens.