Vegan Mexican Lasagna

Glutenfreehappytummy shares a lot of creative recipes on a regular basis. She thinks out of the box, and plates food in fun ways. This is one of her creations (below). Her recipes are vegan and gluten free. To find this and other gems go here.

So here’s what you need: (serves 4)

1/2 red onion, diced
1 red bell pepper, diced
1/2 yellow bell pepper, diced
2 garlic cloves, minced
can of diced tomatoes, drained
palmful of cumin and chili powder
chopped cilantro (garnish)
green onion, diced (garnish)
kalamata olives, sliced (garnish)
organic salsa
3 brown rice tortilla shells
grated goat cheese (Vegan option: Daiya cheeze)
2 avocados, mashed with lime juice and salt

Take 2 avocados and put the “meat” into a bowl and add lime juice and salt.  Smash with a fork until creamy. Then refrigerate.

Next: saute the onions  – seasoned with s&p and the spices — in 2 tsp EVOO until tender. Then add the garlic and peppers. Cook about 5 or 6 minutes until they’ve softened a bit. Then stir in the drained diced tomatoes. Check seasoning and adjust accordingly. Let cook for another 5 minutes, turn off the heat, and stir in some chopped cilantro. This is now your filling for the lasagna.

Spray a round casserole dish (or dutch oven) with olive oil spray. Put 1/4 c salsa in the bottom and spread around. Place 1 tortilla on top. Cover with 1/2 the veggie mixture. Top with tortilla. Cover with remaining veggie mixture. Top with final tortilla. Spread with 1/4 cup salsa. Sprinkle with grated goat cheese (we used raw Old Kentucky Tomme) or Daiya. Sprinkle that with 1/2 of the chopped green onion.

photos from glutenfreehappytummy.com

I like how she puts the chips in on top. 

Put it –covered– in a 350 degree oven for about 10-15 minutes–we’re just heating it through and melting the cheese. Uncover it for the last 5 minutes and then pop it under the broiler for 2 minutes to get it brown and bubbly:) Sprinkle with olives, more green onion, and cilantro. Top each serving with a dollop of mashed avocado and ENJOY!