Once every week I was asked to make a meal for the entire family to give my mother a break in the kitchen. Since then I have made a variety of different meals, all which have been a huge hit so far. Long before I became vegetarian (in fact I was only excluding red meat in my diet at the time), I came across this Mexican Meatless Lasagne, in my search for recipes my family would love.
I was curious if it would be any good, so I decided to go for it, despite how much the rest of my family loved meat in their meals.
The recipe was incredibly easy, since there are only 4 major ingredients, and the only work required was the layering in the lasagne. The rest practically cooks for itself.
The end result; my family loved it, despite knowing that they weren’t eating meat. It became an instant favourite for me, and one of the few vegetarian recipes that made me start to realize that going meat-less was doable and delicious.
Here is what the recipe called for:
- 3 cups chunky medium salsa
- 4 Flour tortillas (9 inch diameter) quartered
- 12 oz. Package of Mexican veggie ground round
- 2 cups Grated Jalapeno Montery Jack Cheese
Layer all 4 ingredients in greased 8 x 8 inch (20 x 20 cm) pan as follows:
A. 1 cup salsa
B. 8 tortilla quarters, slightly overlapping
C. 1 cup salsa
D. 1/2 of ground round
E. 1 cup cheese
F. 8 tortilla quarters, slightly overlapping
G. 1 cup salsa
H. 1/2 of ground round
I. 1 cup cheese
Bake, covered with greased foil, in 350 F (175C) oven for about 50 minutes until heated through. Broil, uncovered, on centre rack for about 5 minutes until cheese is golden.
Let stand for about 10 minutes until set.
(Will post picture for visual reference when I make it again.)