Hello lovelies, when I have guests or want to make the whole family full and happy, this Mexican tortilla lasagna comes to the table. Instead of pasta sheets, tortillas are layered here, with a spiced vegetable sauce of beans and corn and a creamy cashew cheese sauce in between. Baked until golden, it looks like a classic lasagna – but tastes wonderfully of Mexico.
The base is a hearty vegetable sauce: onion, garlic, pepper and zucchini are fried with soy mince, then kidney beans, corn and tomatoes go in. Smoked paprika, a little chili and a squeeze of lime give it that signature depth. While it simmers, I blend soaked cashews, salsa, nutritional yeast and yoghurt into a creamy cheese sauce – no cheese at all, but everything that tastes cheesy.
Then comes the layering: tortilla, vegetable sauce, cashew cheese sauce – again and again until everything is used up. I spread the top tortilla with sour cream and scatter grated cheese over it. In the oven the crust turns golden and the layers come together into a wonderfully juicy bake you can cut into slices like a real lasagna.
With fresh cilantro, a squeeze of lime and a scoop of guacamole, it turns into a feast that's guaranteed to fill everyone up – and one where nobody misses the meat.
If you love Mexican cooking and hearty bakes, do try my Jackfruit Jalapeño Tacos, my autumnal lasagne with pumpkin and my 3 basic recipes with cashews for creamy sauces.
