A hearty fusion dish that combines the flavors of tacos with the layered comfort of lasagna. This recipe serves 8–10 people.

Preparation Time

• Prep: 30 minutes
• Cook: 50 minutes
• Total: 1 hour 20 minutes

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Ingredients

For the Taco “Meat” Filling

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 cup walnuts, finely chopped (optional for meatier texture)
• 1 can (14 oz / 400 g) diced tomatoes, drained
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp lime juice

Taco Seasoning

• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tsp salt
• ¼ tsp cayenne pepper (optional)

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For the Vegan Cheese Sauce

• 1½ cups raw cashews, soaked in hot water for 20 minutes
• 1½ cups unsweetened plant milk
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ¼ tsp turmeric (for color)

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For the Vegetable Layer

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn kernels
• 1 cup zucchini, diced
• 2 cups baby spinach

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Additional Layers

• 12 lasagna noodles (oven-ready or pre-cooked)
• 2 cups salsa
• 1 can (4 oz / 115 g) diced green chilies
• ½ cup sliced black olives (optional)

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Garnishes

• Chopped cilantro
• Diced avocado
• Sliced jalapeños
• Lime wedges
• Green onions

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Instructions

Step 1: Prepare the Cheese Sauce

1. Drain the soaked cashews.
2. Add cashews, plant milk, nutritional yeast, lemon juice, miso, garlic powder, onion powder, salt, and turmeric to a blender.
3. Blend until completely smooth, about 2–3 minutes.
4. If needed, add a little extra milk for a pourable consistency.
5. Set aside.

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Step 2: Make the Taco Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add black beans and pinto beans.
5. Mash about half the beans with a potato masher while leaving some whole.
6. Stir in chopped walnuts if using.
7. Add diced tomatoes, tomato paste, soy sauce, and lime juice.
8. Mix in all taco seasoning ingredients.
9. Cook for 8–10 minutes, stirring occasionally.
10. Remove from heat.

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Step 3: Cook the Vegetables

1. In a separate skillet, sauté bell peppers, corn, and zucchini for 5–6 minutes.
2. Add spinach and cook until wilted.
3. Remove from heat.

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Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).

Use a 9 × 13 inch (23 × 33 cm) baking dish.

Layer 1

• Spread ½ cup salsa on the bottom.
• Add a layer of lasagna noodles.

Layer 2

• Spread one-third of the taco filling.
• Add one-third of the vegetable mixture.
• Drizzle one-quarter of the cheese sauce.

Layer 3

• Add another layer of noodles.
• Repeat filling, vegetables, and cheese sauce.

Layer 4

• Add another noodle layer.
• Repeat filling, vegetables, diced green chilies, and olives.

Top Layer

• Finish with the final noodles.
• Spread remaining salsa.
• Pour remaining cheese sauce evenly over the top.

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Step 5: Bake

1. Cover loosely with foil.
2. Bake for 35 minutes.
3. Remove foil.
4. Bake an additional 10–15 minutes until bubbling and lightly golden around the edges.

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Step 6: Rest

1. Remove from oven.
2. Let stand for 15–20 minutes before slicing.
3. This helps the layers set and makes serving easier.

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Step 7: Garnish and Serve

Top each slice with:

• Avocado
• Cilantro
• Jalapeños
• Green onions
• Fresh lime juice

Serve with:

• Mexican-style rice
• Refried beans
• Simple green salad
• Guacamole

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Storage

Refrigerator

• Store covered for up to 5 days.

Freezer

• Freeze whole or in portions for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

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Nutrition (Approximate Per Serving, 10 Servings)

• Calories: 420–480
• Protein: 18–22 g
• Carbohydrates: 45–50 g
• Fat: 18–22 g
• Fiber: 10–14 g