RecipeHealthy Tex-Mex Lasagna

Nutrition Facts
Amount per Serving
  • Calories: 160
  • Protein: 4g
  • Total Fat: 7g
    • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Total Carbohydrate: 22g
  • Dietary Fiber: 6g
  • Sodium: 260mg

This recipe, developed by Julia Roccaforte for a JOYful Cook-Off competition, is a gluten- and dairy-free spin on traditional lasagna. An avocado cream sauce (it’s AMAZING!) and flavorful spices really kick this dish up to vegan superstardom.

  • Prep time
  • Total Time
This recipe makes 10 Servings
  • 1 large red onion, diced (about 2 cups)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup chopped portobello mushrooms
  • 2 cups baby spinach, chopped
  • 1/2 cup sliced black olives
  • 14 ounces tomato sauce
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon brown sugar (or agave nectar)
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 10 whole corn tortillas
  • 2 ripe avocados
  • 2 tablespoons lime juice
  • 1/4 cup unsweetened coconut milk
  • 1.5 cups fresh cilantro, packed
  • scallion (green onions), chopped (for garnish)

Preheat oven to 350 and lightly oil a 9×11 baking dish

Heat olive oil over medium heat. Add garlic and onion and saute for 5 min. or until onion is translucent. Add mushroom, bell pepper, spinach and olives. Sauté for about 5-7 min then add tomato sauce and ½ cup water. Add turmeric, paprika, chili powder, brown sugar, and taste to add salt as needed. Reduce heat to low, cover and simmer.

Place avocado flesh in blender or food processor along with lime juice, coconut milk, ½ cup water, cilantro and seasoning. Blend or process on low for about a minute.

Spread the cream sauce onto one side of each of the tortillas.

Now assemble the lasagna. Pour half of the filling mix in the bottom of the dish, top with 5 corn tortillas. Add the rest of the filling. Top with the 5 tortillas.

Cover with foil and bake for 25 minutes. Remove from oven and top with green onion and remaining cilantro for garnish.