Mexican Lasagna

Creamy cashew cream meets spicy lasagna. Top with cheese, or don’t, you vegans. This is comfort food right here.

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What makes this recipe Mexican-inspired is the use of black beans and great spices like cumin and cayenne. Layer by layer you’ll find an array of flavor. This is a crowd pleaser, whether you are a meat-eater, or not.

Make this listening to Billie Eilish’s new album, dont smile at me. These two tracks, in particular:

Did I mention she’s only 15?

Mexican Lasagna

  • 1 Pkg. Lasagna noodles, boiled to al dente – I used brown rice noodles
  • 1 16 Oz. can Black beans, semi-drained
  • 1 Tbsp. Ground cumin
  • 1 Can halves & pieces Cashews, soaked in water at least 6 hrs
  • 1 Tsp. Garlic powder
  • 1 16 Oz. can Crushed tomatoes
  • Juice from 1 lime
  • 1 – 1 1/2 Tsp. Cayenne pepper
  • 2 8 Oz. cans Tomato sauce
  • 8 Oz. shredded Mozzarella cheese
  • 4-5 Sweet red peppers, sliced into rings
  1. Broil red pepper rings until slightly blackened, approx. 10-15 minutes depending on the strength of your broiler.
  2. Preheat oven to 350 degrees.
  3. In a blender, combine soaked cashews with garlic powder and blend until completely smooth.
  4. In a food processor or same blender from above, combine black beans with cumin and blend.
  5. In a small bowl stir together tomatoes, tomato sauce, lime juice and cayenne pepper.
  6. In a 9×9 inch baking dish begin to layer ingredients:
    1. Trimmed noodles
    2. Black bean puree
    3. Cashew cream
    4. Tomato mixture
    5. Repeat
    6. Final layer: Mozzarella + Pepper rings
  7. Bake for 20-30 minutes.
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One Comment Add yours

  1. Looks tasty, and that’s a great album!

    Liked by 1 person

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