Vegan Taco Lasagna

Yield: 6–8 servings
Time: ~75 minutes total
Dish size: 9 × 13 inch (23 × 33 cm)

Ingredients

Taco “Meat” Filling

• 1 tablespoon olive oil

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 zucchini, diced (optional)

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) lentils, drained and rinsed

• 1 cup frozen corn

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon chili flakes (optional)

• ½ cup vegetable broth or water

• 1 tablespoon soy sauce or tamari

• Juice of ½ lime

Tomato Taco Sauce

• 2 cups crushed tomatoes or tomato passata

• ½ cup salsa (medium or mild)

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• Salt to taste

Vegan Cheese Layer

Choose one option:

Option A: Store-bought

• 2–2½ cups vegan shredded cheese (mozzarella or Mexican-style)

Option B: Creamy Cashew Layer (recommended)

• 1 cup raw cashews, soaked 4 hours or boiled 15 minutes

• ¾ cup water

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• ½ teaspoon salt

Lasagna Layers

• 9–12 lasagna sheets (regular or oven-ready)

• Oil for greasing the dish

Instructions

1. Make the Taco Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and cook 4–5 minutes until soft.

3. Add garlic, bell pepper, and zucchini; cook 3–4 minutes.

4. Stir in tomato paste and cook 1 minute to deepen flavor.

5. Add black beans, lentils, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and chili flakes.

6. Pour in broth and soy sauce. Simmer 8–10 minutes, stirring, until thick and scoopable.

7. Finish with lime juice. Taste and adjust seasoning.

2. Prepare the Sauce

• In a bowl, mix crushed tomatoes, salsa, chili powder, cumin, garlic powder, and salt.

3. Make the Cashew Cheese (if using)

1. Drain soaked cashews.

2. Blend all ingredients until completely smooth and creamy.

3. Scrape down sides and blend again if needed.

4. Assemble the Lasagna

1. Preheat oven to 375°F / 190°C.

2. Lightly oil the baking dish.

3. Spread a thin layer of tomato taco sauce on the bottom.

Layer order (repeat 3 times):

• Lasagna sheets

• Taco filling

• Tomato taco sauce

• Cashew cheese or vegan shredded cheese

Finish with sauce and a generous cheese layer on top.

5. Bake

1. Cover tightly with foil.

2. Bake 35 minutes.

3. Remove foil and bake another 15–20 minutes until bubbly and lightly browned.

4. Let rest 15 minutes before slicing (important for clean layers).

Toppings (Optional but Great)

• Sliced avocado or guacamole

• Fresh cilantro

• Diced tomatoes

• Vegan sour cream

• Pickled jalapeños

Storage & Make-Ahead

• Refrigerator: 4–5 days

• Freezer: Up to 2 months (bake or unbaked)

• Reheat covered at 350°F / 175°C until hot through

Variations

• Gluten-free: Use gluten-free lasagna sheets or corn tortillas

• Spicy: Add chipotle in adobo or hot salsa

• Extra hearty: Add sautéed mushrooms or soy crumbles

• No-boil shortcut: Use oven-ready noodles and add ¼ cup extra sauce