Passport to Vegan Recipes (Mexico)…

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Here is what you will need:

  1. Morningstar Grilled Crumbles
  2. Taco Seasoning (less sodium)
  3. Salsa sauce
  4. SoDelicious Monterey jack vegan cheese
  5. Shredded cheddar vegan cheese
  6. Flour and corn tortillas

Preheat the oven at 425 degrees.  Cook grilled crumbles as per instructions on the stove, then add the taco seasoning.  Simmer for 3 minutes.  Turn off stove and set to the side.

Put a little olive oil at the bottom of the glass pan.  To begin assembling, first cut the tortillas  in half.  Lay down your first set of tortillas.

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Spread a layer of grilled crumbles and then generously spread Monterey jack vegan cheese on top.

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Follow the assembling process one more time.  Once that is done, lay one more set of tortillas.  Now pour the salsa sauce over the top layer and the remaining  Monterey jack vegan cheese.  To make the lasagna a bit more cheesy, I add some shredded cheddar vegan cheese.  (I also decided to add jalapeño to half of the lasagna 😋)

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Place lasagna in the oven for 12-15 minutes, as you’re really just warming up the tortillas.  And below is the finished product. (please note: vegan cheeses does not melt like dairy cheese, but is just as delicious)

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