This is my absolute favorite recipe from my cookbook, which is why I chose to share it in the Virtual Vegan Linky Potluck. In third grade I used to spend all my Scholastic money on Garfield books. It bummed my mom out, but those books taught me two important life lessons: lasagna is awesome and Mondays suck. I don’t know Garfield’s opinion on taco lasagna, but something tells me the layers of mushrooms, corn and spicy Nacho Chee-Zee Sauce would earn this dish a furry orange thumbs-up.

Vegan Taco Lasagna

Vegan Taco Lasagna

By BakeandDestroy Published: August 30, 2014

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Remember to prep the Nacho Chee-Zee Sauce ahead of time!



  1. Preheat the oven to 400°F.
  2. Heat oil in a large skillet over medium-high heat, add mushrooms and cook, stirring often, for about 7 minutes or until browned. Add garlic, salt and black pepper to taste. Remove from heat. In a medium bowl, mix beans, corn, mushrooms with Nacho Chee-Zee Sauce.
  3. Pour 1/3 of salsa into bottom of a 10” round or 9 x13” oven-safe dish. Top with a layer of overlapping tortillas, similar to lasagna noodles.
  4. Top with 1/3 of bean and Chee-Zee mixture, then 1/4 of remaining salsa and another layer of overlapping tortillas.
  5. Repeat with another layer of Chee-Zee mixture and more salsa, and top with more tortillas.
  6. Finally, add the last of the Chee-Zee mixture and 1/2 the remaining salsa, and top with tortillas.
  7. Pour the remaining salsa on top and bake 30 minutes. Cool 10-15 minutes.
  8. Toss avocado with lime juice, then top baked lasagna with avocado mixture and olives. Slice and eat!

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