Vegan Mexican-Inspired Lasagna

This vegan Mexican-style lasagna will take Taco Tuesday to a whole new level Spiced black beans, corn, bell pepper, onion, and dairy-free cheese are baked with lasagna noodles to make a tasty and filling meal.

Ingredients:

• 1 package lasagna noodles
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 jar salsa
• 1 can enchilada sauce
• 1 cup dairy-free cheese, shredded
• 1/4 cup fresh cilantro, chopped

Instructions:

Set the oven to 350F 175C and heat it up

Follow the directions on the package to cook the lasagna noodles

Once they are done, drain them and set them aside

The onion and bell pepper should be cooked in a large skillet until they become soft

Salt, chili powder, cumin, smoked paprika, and garlic should be added now

Cook for one more minute

Add half of the salsa, the corn, and the black beans

Pour a little enchilada sauce into a 9x13-inch baking dish

Put the lasagna noodles on top, then the bean mixture, and finally a sprinkle of cheese that doesnt contain dairy

Put more noodles and enchilada sauce on top to finish the last layer

Place the dish in the oven and bake for 30 minutes wrapped in aluminum foil

Take off the foil, add the rest of the cheese, and bake for another 10 minutes, or until the cheese melts and bubbles

Before serving, let the lasagna cool for a few minutes and top it with fresh cilantro