Prep Time
15 minutes
Cooking Time
30 minutes
Ingredients
Lasagna:
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:
2 cups raw unsalted cashews, soaked
1/4 cup fresh lemon juice, plus more to taste1/4 cup filtered water, plus more as needed
1 teaspoon Celtic sea salt, plus more to taste
1/2 teaspoon onion powder, plus more to taste
1/2 teaspoon garlic powder, plus more to taste
1 tablespoon freshly chopped flat leaf parsley (optional)
Directions
Preheat oven to 375 F.
In a non-stick pan, sauté the garlic and onion for about 5 minutes, or until softened. Add the beans and set aside.
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.
Spread the refried beans and cheese over the tortillas. Then salsa, and keep going until you’ve used everything.
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.
Top with avocado if desired.
Notes
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.