This Chickapea Oven-ready lasagne sounds complicated but couldn’t be simpler. This dinner is almost set-it and forget-it simple and a vegan, gluten free delight. The lasagne and it’s seasoning come together in no time, before popping it in the oven giving you time to prepare the fresh toppings while enjoying the aromas coming from your oven. This recipe is absolutely delicious and will quickly become a family favourite any night of the week.

Fiesta Lasagne Inspired by the Flavours of Mexican Cuisine

• Prep Time:  15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Course: Dinner
• Cuisine: Mexican American
• Servings:  12 slices

Ingredients:

• 1 package Chickapea Oven-Ready Lasagne
• 1 package Big Mountain Cauliflower Crumble*
• 2 bottles of Good Food for Good Taco Sauce*
• 2 cups marinara sauce
• 2 cups medium salsa
• 1/3 cup vegan cream cheese
• ¼ cup vegan parmesan cheese
• 1/3 cup vegan mozzarella cheese, grated
• ¼ cup cilantro, chopped
• ¼ cup green onion, chopped
• 2 avocados, copped
• 3 medium fresh tomatoes, chopped

Instructions:

1. In a pan over medium heat, mix together the cauliflower crumble and taco sauce
2. Cook the mixture for 5 minutes, stirring often until hot
3. Preheat the oven to 375°F
4. In a medium bowl combine the salsa and marinara sauce
5. Cover the bottom of a 9x13 baking pan with 1/3 of the salsa and marinara sauce mixture
6. Layer three uncooked Chickapea Lasagne noodles over the sauce with space between them
7. Cover each noodle with 1-2 tsp of vegan cream cheese and 2 Tbsp of the cauliflower crumble mixture
8. Repeat layers of lasagne, vegan cream cheese and cauliflower crumble until three uncovered noodles remain
9. Layer the final three noodles on top of the others and top them with a generous amount of the salsa and marinara mixture. Make sure no part of the noodles in left uncovered with sauce
10. Sprinkle the entire lasagne with grated vegan mozzarella
11. Cover the dish with tin foil
12. Bake the lasagne for 35 minutes
13. Uncover the dish and sprinkle the lasagne with vegan parmesan cheese
14. Return the lasagne to the oven and bake it for 10 more minutes, uncovered
15. Once baked, remove the lasagne and let it stand for 5 minutes before cutting or topping it
16. Once it has set, top the lasagne with chopped tomatoes, cilantro, green onion and avocado
17. Serve and Enjoy!

Recipe Notes:

• Substitute the Big Mountain Cauliflower Crumble with any 350g package of vegan, gluten-free veggie ground of your choice
• Replace the Good Food for Good taco seasoning with 3 cups of your preferred taco seasoning sauce
• Tofutti vegan cream cheese was used in this recipe
• This recipe should be served hot but it can also be successfully reheated by adding more sauce and vegan cheese before covering it with tin foil and baking at 200°F until warmed through