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Healthy Tex-Mex Lasagna

A lighter, layered Tex-Mex lasagna with a savory vegetable-tomato filling and creamy cilantro-avocado sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 10 people

Ingredients

  • 1 red onion, large diced (about 2 cups)
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 cup portabella mushrooms chopped
  • 2 cups baby spinach chopped
  • 1/2 cup black olives sliced
  • 14 ounces tomato sauce can
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon agave nectar
  • salt and pepper to taste
  • 10 corn tortillas
  • 2 avocados ripe, medium
  • 2 tablespoons lime juice
  • 1/4 cup coconut milk canned
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cup cilantro packed (for sauce)
  • green onion sliced, for garnish
  • cilantro chopped, for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and lightly oil a 9×11-inch baking dish.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat.
  • Add the minced garlic and diced onion and sauté 5 minutes, until the onion is translucent.
  • Add chopped mushrooms, green bell pepper, chopped spinach, and sliced olives; sauté 5–7 minutes until vegetables are softened.
  • Stir in the 14-ounce can of tomato sauce and 1/2 cup water, then add turmeric, smoked paprika, chili powder, and agave nectar; season with salt and pepper to taste.
  • Reduce heat to low, cover, and simmer while you prepare the sauce, about 5 minutes to let flavors meld.
  • Place avocado flesh, 2 tablespoons lime juice, 1/4 cup canned coconut milk, 1/2 cup water, 1 1/2 cups packed cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender or food processor.
  • Blend on low until smooth and creamy, about 1 minute; adjust seasoning if needed.
  • Spread a thin layer of the cilantro-avocado cream on one side of each corn tortilla.
  • Assemble the lasagna in the prepared dish: pour half of the vegetable-tomato filling into the bottom, then layer 5 tortillas (cream side up) over the filling.
  • Spread the remaining filling over the tortillas, then top with the remaining 5 tortillas (cream side up).
  • Cover the dish with foil and bake for 25 minutes.
  • Remove from the oven, uncover, and garnish with sliced green onion and chopped cilantro before serving.

Equipment

  • 9x11-inch baking dish
  • Large Skillet
  • Blender or food processor
  • Mixing Spoon
  • Cutting board and knife

Notes

  • Use ripe avocados for a smooth sauce.
  • Sauté vegetables until tender but not mushy.
  • Adjust chili powder to preferred heat level.
  • Spread the cream thinly so tortillas layer evenly.