Mexican Lasagna (Vegan)

Prep Time

15 minutes

Cooking Time

30 minutes



  • 2 cloves garlic minced
  • 1 large onion chopped
  • 2 cans refried black or pinto beans
  • corn tortillas–at least 12
  • 1 jar salsa
  • 1 1/2 cups cashew cheese
  • sliced avocado or guacamole for topping 

Cashew Cheese:


  1. Preheat oven to 375 F.
  2. In a non-stick pan, sauté the garlic and onion for about 5 minutes, or until softened. Add the beans and set aside.
  3. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a thin layer of salsa, then the tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.
  4. Spread the refried beans and cheese over the tortillas. Then salsa, and keep going until you've used everything.  
  5. Pour salsa over the top, and dollop with the cheese.  Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.
  6. Top with avocado if desired. 


Fresh corn is a great addition to this.  You can use about 2 cups of uncooked (or frozen) corn and add it as one more layer.  You may need a deeper pan, though.