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Homemade Healthy Tex-Mex Lasagna photo

Healthy Tex-Mex Lasagna

A layered, vegetarian Tex‑Mex lasagna made with sautéed vegetables, corn tortillas and a creamy avocado‑cilantro sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings

Equipment

  • 9x11 baking dish
  • Large Skillet
  • Blender or Food Processor
  • Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 1 red onion large, diced (about 2 cups)
  • 2 garlic cloves minced
  • 1 green bell pepper chopped
  • 1 cup portabella mushrooms chopped
  • 2 cups baby spinach chopped
  • 1/2 cup black olives sliced
  • 14 ounces tomato sauce 1 can
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon agave nectar
  • salt and pepper to taste
  • 10 corn tortillas
  • 2 avocados ripe, medium
  • 2 tablespoons lime juice
  • 1/4 cup canned coconut milk
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cilantro packed for sauce
  • green onion sliced, for garnish
  • cilantro chopped, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly oil a 9×11 baking dish.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat.
  • Add the minced garlic and diced red onion and sauté about 5 minutes, until the onion is translucent.
  • Add the chopped mushrooms, green bell pepper, spinach, and sliced black olives; sauté 5–7 minutes until vegetables are softened.
  • Stir in the tomato sauce and 1/2 cup water, then add turmeric, smoked paprika, chili powder, and agave nectar; season with salt and pepper to taste.
  • Reduce heat to low, cover the skillet, and simmer briefly while you prepare the sauce, about 3–5 minutes.
  • In a blender or food processor, combine the avocado flesh, lime juice, 1/4 cup coconut milk, 1/2 cup water, 1 1/2 cups packed cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; blend on low until smooth and creamy.
  • Spread a thin layer of the avocado‑cilantro cream on one side of each corn tortilla.
  • Assemble the lasagna in the prepared baking dish: pour half of the vegetable filling into the bottom of the dish, arrange 5 tortillas (cream side up) on top, then spread the remaining filling over the tortillas and top with the remaining 5 tortillas (cream side up).
  • Cover the dish with foil and bake for 25 minutes.
  • Remove from the oven, uncover, and sprinkle with sliced green onion and chopped cilantro before serving.

Notes

  • Use ripe avocados for a smooth sauce.
  • Adjust chili powder to taste for spice level.
  • Slice tortillas if they need to fit the dish better.
  • Leafy spinach wilts down, so 2 cups yields a good amount cooked.