Layers of soft tortillas, a spicy bean and tomato sauce brightened with lime, and a creamy dairy-free cheese sauce bake into a bubbling, golden lasagna. Adjust the chili flakes to suit your family's heat tolerance.
20m prep · 1h 15m cook · 4 servings
Ingredients Instructions
1 tbsp Oil 1 whole Onion 2 cloves Garlic 1 whole Green Bell Pepper 14 oz Tinned Mixed Beans In Spicy Tomato Sauce 14 oz Tinned Chopped Tomatoes 1 tsp Dried Chili Flakes 1 tbsp Lime Juice 2 tbsp Vegan Butter 3 tbsp All-purpose Flour 1 ¼ cups Unsweetened Soy Milk 5 ¼ oz Dairy-free Cheese Salt Black Pepper 8 whole Flour Tortillas
Instructions 1 Preheat the oven to 350°F (175°C); it will heat while you make the sauces. Have ready an 8x8-inch (2-quart) baking dish. 2 Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft and translucent but not colored, 5-7 minutes. Add the garlic and cook 1 minute until fragrant, then add the green pepper and cook 3 minutes more until just tender but still with some bite. 3 Stir in the mixed beans (breaking up any large clumps), chopped tomatoes and chili flakes. Simmer over medium-low heat, stirring now and then, for 10 minutes until thickened: a spoon dragged across the pan should leave a trail that slowly fills in, and the sauce should no longer look watery. Stir in the lime juice and season with salt and pepper to taste. 4 While the bean sauce simmers, make the cheese sauce: in a medium saucepan over medium heat, melt the vegan butter, then whisk in the flour and cook 1 minute to form a smooth paste. Gradually whisk in the soy milk and bring to a gentle boil, whisking constantly. Cook 2-3 minutes until thickened, smooth and glossy, enough to coat the back of a spoon. 5 Remove the cheese sauce from the heat and stir in 3 1/2 oz of the grated dairy-free cheese until melted. Season to taste with salt and pepper. Set aside the remaining 1 3/4 oz cheese for the top only. 6 Warm the 16 tortilla halves a few at a time in a dry skillet for about 10 seconds per side (or in the microwave for a few seconds) until soft and pliable so they won't crack when layered, about 2 minutes total. 7 Spread a quarter of the bean sauce over the base of the baking dish. Lay 4 tortilla halves on top, straight edges to the sides of the dish, overlapping slightly to cover. Spread a quarter of the cheese sauce over the tortillas. Repeat three more times (bean sauce, 4 tortilla halves, cheese sauce) to make 4 layers, finishing with cheese sauce. 8 Sprinkle the reserved 1 3/4 oz grated dairy-free cheese evenly over the top. 9 Bake uncovered for 30-35 minutes until the sauce bubbles at the edges, the top is golden in spots and a knife slides easily through the layers. 10 Let the lasagna rest for 10 minutes so the layers set and slice cleanly, then serve. Estimated nutrition (per serving) Calories 665 kcal
Protein 20g
Carbs 83g
Fat 27g
Fiber 9g
Sodium 1160mg
Sugar 10g
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