Vegetarian

Vegan Taco Lasagna takes several minutes to prepare.

Vegan Taco Lasagna takes several minutes to cook.

Vegan Taco Lasagna makes 9 servings.

The ingredients for Vegan Taco Lasagna are:

1.5 cup Beans, black
1.5 cup Salsa
12 Lasagna Noodles
3 serving Daiya Shredded Cheddar
1 can Enchilada Sauce
1 large Red Ripe Tomato, diced
5 Green Onions
20 jumbo Black Olives
1 Avocado, diced

*TOFU SOUR CREAM*
1 block Silken Tofu
2 tbsp Apple Cider Vinegar, Bragg's Organic
1 dash Salt

*TACO SEASONING*
1 tsp Cumin seed
1 tsp Paprika
1 tsp Garlic powder
1 tsp Oregano, ground
1 tsp Onion powder

Here is how you make Vegan Taco Lasagna:

Preheat oven to 350 degrees.Cook lasagna noodles according to package.Meanwhile, in a sauce pan, combine black beans with taco seasoning and heat. Blend together the tofu, apple cider vinegar, and a dash of salt to form the tofu sour cream.In a 9x13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the tofu sour cream, 1/2 cup black beans, 1/2 cup of the salsa, and 1/4 of the cheese. Repeat the layers 2 more times. Top with the last 3 lasagna noodles. Pour on the enchilada sauce and then sprinkle the remaining cheese on top of the lasagna. Bake covered for 30-40 minutes or until the lasagna has heated through. Let it stand around 10 minutes before cutting. Top with black olives, diced tomato, diced avocado, and sliced green onion.Serving Size: Makes 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user BBATES0911.

The nutritional information for Vegan Taco Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 506.1

• Total Fat: 16.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,522.2 mg
• Total Carbs: 72.8 g
• Dietary Fiber: 11.6 g
• Protein: 18.1 g