Lasagna Tex-Mex a strati

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant vegan Tex-Mex lasagne is a clever plant-based twist on a comforting classic. Instead of traditional pasta, this recipe uses soft corn tortillas to create layers of texture, sandwiching a protein-rich filling of mashed pinto beans, sweetcorn, spring onions and salty olives. The homemade savoury red sauce is thickened naturally with cornflour, providing a rich, smoky depth that binds the dish together beautifully without the need for dairy or meat.

Perfect for a nutritious family dinner or batch cooking, this hearty Mexican-style bake is both low in fat and packed with fibre. The combination of earthy beans and sweet corn provides a satisfying bite that pleases vegans and meat-eaters alike. Serve generous squares with a dollop of tofu soured cream and a zesty fresh salsa for a complete, healthy meal that brings a taste of the Southwest to your kitchen table.

Ingredients for Layered Tex-Mex Lasagne

2 (230g) cans tomato sauce
725ml di acqua
4 tablespoons cornflour
3 cucchiai di peperoncino in polvere
1/2 cucchiaini di polvere di cipolla
1/4 cucchiaini di aglio in polvere
12 tortillas di mais
600g cooked mashed pinto beans
160g chopped spring onions
240g frozen corn kernels, thawed
1 (60g) can sliced ripe olives, drained
1–2 tablespoons chopped green chilies (optional)
Salsa (optional)
Tofu soured cream (optional
recipe available at www.drmcdougall.com)

How to make Layered Tex-Mex Lasagne

For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chilli powder, if desired. Set aside.

Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.

Preriscalda il forno a 177°C.

Place 350ml the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu soured cream, if desired.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.