1 can (15 ounces) corn kernels, drained
1 can (14.5 ounces) diced tomatoes
1 packet vegan taco seasoning mix (or homemade taco seasoning)
Salt and pepper to taste
For the Layers:
9-12 lasagna noodles (egg-free)
For the Vegan Cheese Layer:
2 cups shredded vegan cheese (e.g., plant-based cheddar or mozzarella)
For Garnish (optional):
Fresh cilantro, chopped
Vegan sour cream
Salsa
Sliced jalapeños
Sliced black olives
Instructions:
Prepare the Vegan Filling:
In a large skillet, cook the plant-based ground meat according to package instructions until browned.
Add the chopped onion, minced garlic, and diced bell pepper. Sauté for approximately 5 minutes until the vegetables are softened.
Stir in the black beans, corn, diced tomatoes, and vegan taco seasoning mix. Cook for an additional 5-7 minutes to heat through. Season with salt and pepper to taste.
Assemble the Vegan Lasagna:
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