This was fun to put together. We love Mexican cuisine and when I received this recipe from one of my Galley Peeps, Jeanne, I thought it would be the perfect dish to prepare in my Omnia stove top oven.
The fact that it is vegetarian made it the perfect fit for our current dining life style. As Jeanne mentioned in her note to me, you can also make it vegan if you wish by swapping out the cheddar for a cheese look alike. The textured vegetable protein or TVP gives the impression of real meat and as we found in our boat life, TVP keeps well, takes up no refrigeration space and as you can see from the nutritional break down, offers a good punch of protein.
I made it as per Jeanne’s recipe with a couple of small changes. Because I tend to react to some packaged mixes, I used my own taco seasoning (recipe here) and my own tomato sauce (recipe here). Also I used mini tortillas…they’re about 4” in diameter… so cut in half, it allowed them to fit really well in the Omnia baking pan but if you are using a conventional baking dish to be baked in a conventional oven then the larger ones would work just fine.
You can always spice it up to your liking with dried chilis or added hot sauce if you wish but I kept this fairly neutral…except for the jalapeños of course…because what would a Mexican dish be without jalapeños? I even found it didn’t really need added salt or pepper.
I served this with a side of guacamole, plain Greek yogurt and a wedge of lime which really rounded out the Mexican flavours.
Thanks a bunch Jeanne for sending in this recipe. It’s a confirmed keeper in my Galley Kat data base to be repeated often for sure.
Jeanne’s Mexican Lasagna
Vegetarian never tasted so good.
- 1 Cup TVP (Textured Vegetable Protein) (1 lb lean ground beef can be substituted for meaty version)
- 1 Cup Boiling water (To reconstitute the TVP)
- 2 Tbsp Cooking oil
- 1 Small onion (Chopped)
- 2 Cloves Garlic (Minced)
- 1/2 Cup Corn niblets (Frozen, canned or fresh)
- 2 Tbsp Minced Jalapeños
- 1 Package Taco seasoning
- 1 14 oz Can Fired roasted tomatoes
- 1 Can Refried beans
- 9 Mini Tortillas (Cut in half)
- 1 Cup enchilada sauce
- 3 Cups Grated cheddar (Divided or use cheddar style vegan cheese for vegan version)
In a small bowl add boiling water to the TVP and set aside to reconstitute while you gather and prepare the rest of the ingredients.
In a large pan heat oil then saute onion and garlic until translucent.
Stir in TVP, corn, jalapenos, seasoning and tomatoes and continue to cook for a couple of minutes.
Add refried beans and stir until combined.
Add a couple of scoops of the TVP mixture to the Omnia baking pan (just enough to barely cover the bottom) then arrange six tortilla halves evenly over the mixture.
Spoon 1/3 of the enchilada sauce over the tortillas, 1/3 of the remaining TVP mixture followed by 1/3 of the cheese.
Repeat the layers (tortillas, 1/3 sauce, 1/3 TVP mixture, 1/3 cheese) ending with the rest of the cheese for the topping.
Cover and place on the pre-heated Omnia base plate and cook over medium heat for about 20 minutes or until the mixture is bubbling and the cheese is melted. Let rest for about five minutes before serving. Leftovers can be kept refrigerated for a couple of days.
For conventional oven users, arrange your layers mentioned above in a prepared 9”x13” baking pan and cook in a pre-heated 375 ° oven for about 20 minutes.
Suggested toppings: sour cream or plain Greek yogurt, guacamole or simple slices of avocado, sliced olives, homemade pico de gallo, a sprinkling of cilantro or parsley to pretty it up and a wedge of lime.