Few years ago when I was first trying to minimize the amount of gluten in my diet, I discovered that corn tortillas work very well as a substitute for lasagna noodles. Corn tortillas as lasagna noodles have quite a few advantages over the regular kind. First of all, they are ready to go and don’t need any preparation. Having said that, I did initially experiment with toasting them just slightly before use, and this did enhance their flavor but at the end the taste benefit was not sufficient to going through the toasting process.
To me the second advantage is the flavor. The regular lasagna noodles are more of a bystanders without adding any specific flavor to the dish, while corn tortillas are in the midst of flavors. As I started using them in lasagnas, I also transitioned away from using Italian ingredients and flavors and to using types of things that you would find in burritos or fajitas.
This Vegan Mexican Lasagna with Soy Chorizo recipe uses the same strategy. I combine two types of peppers and two kinds of onions, which when nicely browned add a hint of fajitas to this lasagna. On this occasion I gave them a pretty fine dice, but you can definitely cut them lengthwise if you are into getting even closer to that fajita style.
This recipe uses Trader Joe’s Soy Chorizo and because of the intense flavors that this soy chorizo brings to table you will not need to add much, if any, additional spices. Additionally, this soy chorizo is fairly oily so I start with the soy chorizo, let it brown just slightly and release the oil, and then I add peppers and onions and let them cook until veggies are gently caramelized.
Once the stuffing mix is done, it is time to assemble the lasagna and, about 25-30 minutes later, enjoy this dish rich in flavor!
Vegan Mexican Lasagna with Soy Chorizo
What you’ll need:
1/2 Trader Joe’s Soy Chorizo
1 red pepper, diced
1 orange pepper, diced
1/2 red onion, diced
1/2 yellow onion, diced
8 corn tortillas
1/4 cup shredded cheese, vegan
8 x 8 in (20 x 20 cm) baking dish
What you’ll do:
- Preheat oven to 375F (190C).
- Put Soy Chorizo into a non-stick pan and turn the heat on to medium high. Please note that Trader Joe’s Soy Chorizo comes in a inedible casing that you will have to remove and discard. Use your mixing spoon to break it apart. Let it brown and release its oil for 3-5 minutes.
- Add diced peppers and onions to the pan, and let them gently brown and caramelize for 5-10 minutes. The exact time depends on whether you prefer your peppers and onions a bit more on the crunchy side or a bit more on a soft side.
- Spray the bottom and the sides of your 8 x 8 in (20 x 20 cm) baking dish with the cooking spray. Place 4 tortillas on the bottom. Add your filling and spread over tortillas evenly. Top with 4 tortillas. Spray the top lightly with cooking spray. Sprinkle the cheese, and cover the dish with foil.
- Put the Mexican lasagna into the oven and bake for 20 minutes covered, and the last 5 minutes uncovered so your cheese topping gets nice and melted.
Note: Just before serving Vegan Mexican Lasagna with Soy Chorizo you can sprinkle the top with fresh cilantro and a squeeze of lime. And while we are packing on some good Mexican flavors, why not add some fresh simple salsa, guacamole, or pickled jalapeños on the side?
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