These next 3 weeks are action packed for me….not necessarily in the fun way, but it happens to the best of us. I know after these 3 weeks, I’ll be that much closer to April, to Italy and ultimately…to SUMMER VACATION!
We are in the process of also trying to buy a house, sell our c0-op and train for 2 races. I thrive off of this kind of business..(or at least I tell myself that…).Being this busy things MUST get done. We are holding open houses for the next two weekends, we really need to hustle and get the word out.
When we got home yesterday afternoon from Maryland, we straightened up, unpacked and then I had a vision for dinner. I started thinking about dinner around noon…which is usually the case. First, I wanted paninis when reality struck, and I knew I wouldn’t have enough time to make bread. Then I decided on wraps with my panini press….then all of the sudden it came to me:
Mexican Lasagna. Yep. This happened.
I decided to make 2 for a couple of reasons. 1: I knew one would not be enough because Danny would take down half of in one sitting. 2. I wasn’t sure if Danny would like brown rice wraps. 3. The amount of cheese Danny likes is just undigestible to me.
So I made his and hers mexican lasagna, both veggie, one vegan. Action packed with whole grains, protein and veggies. A perfect meal in one….AND you get leftovers…what’s better than that?? The following instructions are for one veggie lasagna, even though I made two.
Ingredients
Bottom Layer
Keep Layering
Top Layer and Done
Cook and prepare lentils as according to directions. They take about 40 minutes to cook. Preheat oven to 375 degrees. In a round pyrex or cake pan spray with non stick spray and line with a tortilla. Spoon lentils and diced tomatoes. Sprinkle with parsley, sea salt, black pepper and garlic powder. Layer with another tortilla. Add a generous layer of salsa. Add 1/2 of: spinach, mushrooms and red pepper. Sprinkle with cumin, red pepper, sea salt and black pepper. Add another tortilla. Line with a generous layer of diced tomatoes. Add remainder of vegetables and spoon 2 tbs of salsa on top. *Optional, add layer of cheese. Add last tortilla and spoon a thin layer of diced tomatoes on top. Top with grated cheese to cover the layer. Press down as best you can. Bake for 45 minutes.
Does it get any better than this?
Happy Monday to you!
{ 10 comments… read them below or add one }
Busy lady!
I love mexican lasagna and that looks really great. Thanks for the recipe!
Mmmm…I love dishes like this…so many layers of goodness!
Just get through the next three weeks!!! I’m counting down the days to summer break too!
Mexican lasagna?! Oh my gracious, that looks and sounds so wonderful! Next week when I’m on spring break my fiance and I are “practicing” meal planning, since we’ll be able to eat all of our dinners together that week – I just put this on the list!
Colleen @ The Lunchbox Diaries recently posted..Home-Cooked Heaven
This is very creative. I like the use of tortillas in place of noodles. Good luck with the open house!
THAT LOOKS AWESOME- Danny is so right about the cheese =]
That looks amazing! I’ve been thinking about making nachos with lentils but this sounds even better!
YAY Summer vacay!!
That Mexican lasagna looks great! I love that you make his and hers versions. I do that sometimes too.
This looks really yummy!
VegWhoHatesTofu recently posted..5 Bean Chili
Yummy!! This layered Mexican lasagna looks delicious!! My husband just got home from Texas and he brought a jar of chunky, hot salsa home with him. I think this might be the perfect recipe to try it with!
That looks great. Yum!
Joy recently posted..Composition
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