Vegetarian Mexican Lasagna

1. My casserole dish is 30 x 25 x 6 cm / 12 x 10 x 2.5 inches, 18 cup volume.

2. You can use corn tortillas if you prefer, but I find flour is more similar to actual lasagna.

3. This makes about 5 cups of Enchilada Sauce but I find the tortillas were a bit too soggy for my taste if I used it all. So I use 1 cup for each of the layers, then 2 cups for the topping. Make a quick soup with the leftovers or use it as a Sauce (see below for more ideas!)

4. Difference between this fresh Blender Enchilada Sauce and a stovetop one (like in my Beef Enchiladas) - Flavour wise, this is much fresher and has stronger spices, coriander / cilantro and garlic flavours compared to a traditional stovetop version. This sauce has stronger flavour because it is the seasoning for the vegetables. In comparison, the beef in my Beef Enchiladas are seasoned when cooked. So the Enchilada Sauce seasoning isn't as strong.

5. Other uses for this Blender Enchilada Sauce: Definitely traditional enchiladas! Toss a bit of chicken and veggies in this sauce, roll up then top with this Blender Enchilada Sauce, cheese then bake until bubbly. 🙂 It also makes a fantastic soup base. Saute some garlic, onion and veggies, add the Blender Enchilada Sauce plus some chicken stock / broth for more depth of flavour. I also use it as a salsa to serve on the side of tacos, fajitas, in burritos.

6. Nutrition per serving, assuming 6 servings and that low fat cheese is used. If full fat cheese is used, it is 410 calories per serving.