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SoyTaco™ Mexican Lasagna


1 onion, chopped
1 clove Frieda’s Elephant Garlic or 3 cloves garlic, chopped
2 packages Frieda’s SoyTaco™
2 14 ounce cans sliced tomatoes
1 1/2 cups prepared red chile sauce
Olive oil spray
1/2 to 1 cup shredded cheddar cheese
Black olives
1 dozen corn tortillas
15 ounce (small container) ricotta cheese
1 egg
1/2 pound to 1 pound jack cheese, thinly sliced
1 small can chopped black olives
cherry tomatoes
(If desired, substitute tofu cheese)


Preheat oven to 350 degrees F. Spray large skillet with oil and sauté onion and garlic over medium heat, add Soytaco and heat. Stir in tomatoes, chile sauce and chopped olives. Reduce heat and simmer 10 min., stirring often. Heat small skillet and spray with olive oil. Quickly add tortillas, one at a time, spraying oil between to soften. Cut in half.

Mix ricotta with beaten egg.  Spread 1/3 of Soytaco mixture in 13 x 9 inch baking dish, sprayed with oil. Top with 1/2 jack cheese, then 1/2 ricotta mixture. Top with halved tortillas. Repeat layers, ending with remaining 1/3 Soytaco mixture. Sprinkle with cheddar or jack cheese.

Bake until cheese melts, about 20 min. Let stand for 5 – 10 min. before serving. Garnish with cherry tomatoes and whole black olives, if desired.