Enchilada Lasagna
A bold fusion of comfort and spice! Layers of tender pasta, rich enchilada sauce, and your choice of savory protein come together with hearty black beans, sweet corn, and zesty green chilies. Topped with crispy tri-colored tortilla strips and tangy pickled red onions, this dish delivers a perfect balance of texture and bold Southwestern flavors. Cheesy, saucy, and deeply satisfying—this lasagna is a fiesta in every bite! 🌶️
🥗 Ingredients:
Protein (Choose One):
✅ 1 lb ground beef (80/20), cooked & crumbled
✅ 3 cups chicken thigh, cooked & shredded (~24 oz)
✅ 1 lb lean ground turkey, cooked & crumbled
✅ 1 block (14 oz) extra firm tofu, crumbled & sautéed
Base & Vegetables:
✅ 1 cup yellow onion, diced (6 oz)
✅ 1 cup yellow bell pepper, diced (8 oz)
✅ 4–5 cloves fresh garlic, minced (4 oz)
✅ 1 can (15 oz) black beans, drained & rinsed
✅ 1½ cups frozen corn (12 oz)
✅ 1 can (24 oz) crushed tomatoes (Cento Passata)
✅ 1 can (4 oz) diced green chilies
✅ 1 box (16 oz) lasagna pasta sheets, par-cooked
✅ 2 cups pickled red onions, sliced (16 oz)
✅ 2 cups tri-colored tortilla strips (7 oz)
Dressing & Seasonings:
✅ 1 tsp black pepper (2 g)
✅ 1 tsp kosher salt (2 g)
✅ ¼ tsp smoked paprika (0.5 g)
✅ ½ tsp cumin powder (1 g)
✅ ¼ tsp dried oregano (0.25 g)
✅ ½ tsp chili powder (0.6 g)
Cheese (Choose One):
✅ 2 cups cheddar cheese, shredded (8 oz)
✅ 2 cups pepper jack cheese, shredded (8 oz)
✅ 1¾ cups Daiya vegan cheese mex blend (7.1 oz)