Healthy Mexican Lasagna

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 1 1/2 cups Red onion

• Canned Goods

  • 1 tbsp Vegetable broth

• Condiments

  • 3/4 cup Salsa

• Baking & Spices

  • 2 tsp Chili powder

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 6 (7 inch low carb tortillas* (i cut them into quarters to make them easier to layer., low carb

• Dairy

  • 8 oz Cheese

Found on foodiefiasco.com

Description

Ingredients

• 1-1/2 cups diced red onion
• 3 cloves garlic, minced
• 1 tablespoon vegetable broth
• ?2 teaspoons chili powder
• 2 teaspoons cumin
• 3/4 cup salsa
• 2 (16 ounce) packages seitan crumbles/meatless crumbles (I used Trader Joe’s meatless crumbles, but you can also use crumbled tempeh or seitan. If you eat meat, you can also use lean ground beef or turkey.)
• ?6 (7 inch) low carb tortillas* (I cut them into quarters to make them easier to layer.)
• 8 ounces cheese, shredded**

Directions

• Preheat oven to 400°F. Line a 9x13 inch baking dish with aluminum foil and grease (or don’t use aluminum foil and just grease very well) and set aside.
• Heat a large greased skillet over medium high heat. Add the red onion and cook, stirring occasionally, until translucent, about five minutes. Add garlic and cook for a few more minutes, until the mixture becomes brown. Add veggie broth, chili powder, cumin, salsa. Thoroughly stir in meatless crumbles. Continue to cook, stirring occasionally, until the mixture is completely warm and starting to brown. In the prepared baking dish, layer the ingredients like this: tortillas, salsa mixture, cheese, tortilla, salsa mixture, cheese. Bake in the oven at 400°F for about 25-30 minutes, or until the top is golden. Devour.

Nutrition