The Recipe:

Meatless Mondays: Vegan Taco Lasagna

By:  Natalie  Slater  Author, Bake and Destroy: Good Food for Bad Vegans  July 6th, 2015

In third grade I used to spend all my Scholastic money on Garfield books. It bummed my mom out, but those books taught me two important life lessons: lasagna is awesome and Mondays suck. I don’t know Garfield’s opinion on taco lasagna, but something tells me the layers of mushrooms, corn and spicy Nacho Chee-Zee Sauce would earn this dish a furry orange thumbs-up. This recipe is from my cookbook Bake and Destroy: Good Food for Bad Vegans and is printed with permission from Page Street Publishing.

(Serves 8)



  • 2 T olive oil, for pan
  • 12 ounces (53 g) button mushrooms, stemmed and quartered
  • 1 clove garlic, minced
  • ½ tsp salt
  • Freshly ground black pepper
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 ½ (15-ounce) cans corn, or 3 ¼ cups frozen corn
  • Nacho Chee-Zee Sauce (see below)
  • 1 (10- to 12-ounce) jar of your favorite chunky salsa 
  • 8 soft flour tortillas


  • Sliced black olives
  • 1 avocado, peeled, pitted and diced
  • Juice from 1 lime


  1. Preheat your oven to 400°F (200°C).
  2. Make the filling: Heat the oil in a large skillet over medium-high heat, add the mushrooms and cook, stirring often, for about 7 minutes or until browned. Add the garlic, salt and pepper to taste. Remove from the heat.
  3. In a medium-size bowl, mix beans, corn and mushrooms with the Nacho Chee-Zee Sauce.
  4. Pour one-third of the salsa into the bottom of a 10-inch (25.5 cm) round or 9 x 13-inch (23 x 33 cm) oven-safe dish. Top with a layer of overlapping tortillas, similar to layering in lasagna noodles.
  5. Top with one-third of the bean mixture, then one-quarter of the remaining salsa, and another layer of overlapping tortillas.
  6. Repeat with another third of the bean mixture and more salsa, and top with more tortillas.
  7. Finally, add the last third of the bean mixture and half of the remaining salsa, and top with tortillas.
  8. Pour the remaining salsa on top and bake for 30 minutes. Let cool for 10 to 15 minutes.
  9. Toss the avocado with the lime juice, then top the baked lasagna with the avocado mixture and olives. Slice and eat!


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Natalie Slater

Author, Bake and Destroy: Good Food for Bad Vegans

Natalie Slater Vegan, mom, cookbook author, founder of, world heavy weight boxing champion. Most, but not all of these things are true about Natalie. She lives naturally by eating more plants and less of everything else.

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