Mexican Tortilla Lasagne with Roasted Salsa Verde

10 Dec

This is the best vegetarian lasagne you’ll ever make. High praise I know, there’s nothing like setting yourself up for a fall but I really believe it. Lasagnes are one of those meals that have been done to death, diluted and destroyed by frozen food manufacturers.

When we first opened the restaurant, one of the things that I promised myself is that we would never serve a vegetable lasagne as the vegetarian option. It is the fallback/default veggie option in many restaurants and I think it’s just lazy. Most of them are a frozen, watery, disgusting, flavourless disgrace. Enough ranting…. I also said we would never serve chips or Traditional Sunday Lunch, ha! That didn’t last very long, Sunday lunch was the best thing we ever did and chips are what the people want. It was a steep learning curve.

So when I first started this blog over a year ago now, to show that vegetarian food doesn’t have to boring and it’s not just about frozen veggie lasagnes, I vowed I would never post a recipe for one. That is how good this is, I’m a stubborn cow and I’m prepared to admit defeat here. It has layers of tortillas, chargrilled veg, garlic mushrooms, sour cream, goats cheese and grated Cheddar but the best thing is the red pepper sauce. It’s made from roasted red peppers, tomato , red onion and chipotle chilli sauce. It has a sweet, smoky, spicy flavour that brings the whole dish alive.

Mexican salsa verde is generally made with tomatillos. Tomatillos are small green tomato like things in a papery case. In the absence of tomatillos I used green tomatoes. It’s the end of the tomato season here and there are still plenty of green tomatoes growing where we walk the dog. I don’t think they are ever going to turn red.

To make the salsa verde you put the green tomatoes, onion and green chilli on a baking tray and roast them. This intensifies the flavour adding a slight smokey char to the fresh zingyness of the green tomatoes when they are blended with fresh lime juice & coriander. You can also add some avocado to make it a bit creamier and to tone down the chillis a bit. Or you can make a guacamole aswell like I did.

Mexican Tortilla Lasagne with Roasted Salsa Verde

Serves 6, vegetarian. Adapted from Anjum Anand

Prep time: 1 hour  Cooking Time: 50-55 mins

For the Red Pepper Sauce:

  • 1 jar/tin, roasted red peppers (about 200-250 gr), drained
  • about 100 ml tomate frito /puree tomato/tomato passata
  • 4 or 5 tsp chipotle chilli sauce
  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 4 or 5 garlic cloves, finely chopped
  • 1  1/2 tsp palm sugar/brown sugar
  • 1  1/2 tsp ground cumin
  • 1 tsp Worcestershire sauce (vegetarian)

Blend the drained peppers, tomato puree, chipotle sauce, sugar, cumin & Worcestershire sauce in a food processor until smooth. 

Heat the olive oil in a frying pan over a medium heat and cook the onions and a pinch of salt for 4-5 minutes until softened, then add the garlic and cook for a further 2 minutes. Remove from the heat and add to the processor with the red pepper sauce and blend again. Season with salt & black pepper and taste.

Pour this back into the pan and cook over a medium heat for about 15 minutes until reduced slightly and thickened. Add a few splashes of stock or water to loosen to a thick creamy sauce. Bring to the boil, reduce the heat and simmer for another 2 minutes. Remove from the heat and set aside.

For the Lasagne:

  • 2 or 3 tbsp olive oil
  • 500 gr mixed mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • a few sprigs of fresh thyme leaves
  • 1/2 tsp dried oregano
  • olive oil
  • 1 courgette, thinly sliced on the diagonal
  • 2 small red peppers, seeds and membrane removed, cut into 8 pieces each
  • 1/2 aubergine, thinly sliced lengthways or 10 asparagus spears, trimmed & blanched
  • 8 flour tortillas
  • 200 ml sour cream/greek yoghurt
  • 150 gr soft goats cheese or feta
  • 150 gr grated cheddar, plus and extra handful for the top (I used a mixture of red leicester & manchego)

Preheat the oven to 190 C. Heat 2 tbsp olive oil in a large frying pan over a high heat. Add in the mushrooms and cook for 2-3 minutes until browning. Reduce the heat, season with salt & black pepper, thyme & oregano. Cook for a minute then cover with lid. Cook for another 2 minutes until the mushrooms are tender.

Push the mushrooms to one side of the pan, add another tbsp olive oil to the other side and fry the chopped garlic in the oil for 1 or 2 minutes until starting to colour. Them mix the garlic and mushrooms together, cook for a minute then set aside.

Heat a griddle pan over a high heat. Brush all the veg on both sides with olive oil, then cook for 1-2 minutes per side in batches until all the veg is cooked. Season with salt & black pepper.

To Assemble:

 Place two tortillas, overlapping slightly in the bottom of a lasagne dish, trim to fit if necessary. Spread over 3-4 tbsp of the red pepper sauce then scatter over a third of the chargrilled veg then a third of the mushrooms. Spread over 3-4 tbsp of the sour cream then crumble over a third of the goats cheese followed by a third of the grated cheese. Repeat this two more times then top with a final layer of tortillas and spread with the red sauce.

Scatter over another handful of grated cheese then cover the dish with foil and bake for 40 minutes. Remove the foil and cook for another 10-15 minutes until the cheese is browned & bubbling.

Cut into 6 squares and serve with salsa verde and/or guacamole.

For the Roasted Salsa Verde:

  • 2 large green tomatoes, cut into wedges
  • 1 large onion, peeled & cut into wedges
  • 1 or 2 green chillis ( depending how hot you like it)
  • 3-4 cloves garlic in their skins
  • a big bunch of fresh coriander, chopped
  • 1 lime, juiced
  • 1 tsp palm sugar/brown sugar or to taste
  • salt & black pepper

Preheat oven to 200 C. Put the tomato and onion wedges on a lined baking sheet along with the whole chillis and garlic. Drizzle with a little olive oil and season with salt & black pepper.

Roast for 15 mins then remove the garlic & chillis and set aside to cool. Put the rest back in the oven for about 25 minutes until the tomatoes and onions have softened and slightly browned.

Peel or squeeze the garlic out of their skins into a food processor. Remove the stalks from the chillis (and seeds if you don’t want it hot) and put them in the processor too.

When the tomatoes & onions are done tip them into the processor too and blend until smooth. Add the lime juice, fresh coriander, sugar, salt & pepper. Blend again and taste. You may want to add more lime/salt/sugar (or avocado if you like it milder). Add a little water to loosen it if you like it smoother and more liquidy.

For the guacamole:

  • 2 avocados, halved, seed removed, flesh scooped out into a bowl
  • 1 lime, juiced
  • a big handful of fresh coriander, chopped
  • a handful of spring onions/red onions, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 green chilli, deseeded, finely chopped
  • salt & black pepper
  • 1/2 tsp ground cumin

Pour the lime juice over the avocado in the bowl straight away to stop it turning brown. Add all the other ingredients and either mash with a fork, cut roughly with a knife in the bowl, (for chunky) blend with a stick blender ( for smooth) or bash in a mortar and pestle until you get your preferred consistency. Taste and adjust lime, salt to taste.

Have a fabulous weekend what ever you’re doing. I’m attempting to make a Christmas wreath for the front door out of winter plants, twigs, berries and bits of tree I have collected in the “campo” this morning. Wish me luck…. !!

35 Responses to “Mexican Tortilla Lasagne with Roasted Salsa Verde”

  1. ceciliag December 10, 2011 at 4:41 pm #

    I love your lasagne, my vege lasagne is world famous in my family, and salsa verde is something i needed to know more about.. You have so much good food on this site. Lovely shots! PS I love chips! c

  2. Savorique December 10, 2011 at 5:15 pm #

    Que rrricooo! How original with tortilla. Didn’t you share an eggplant lasagna recipe awhile ago too?

    • foodblogandthedog December 10, 2011 at 5:21 pm #

      Surprisingly not! But I did a layered sandwich with aubergine as the bread, peppers & feta, that may be what you’re thinking of!

  3. Ramona December 10, 2011 at 5:22 pm #

    Looks amazing and satisfying! Well done. Great pictures too. 🙂

  4. Kim Bee December 10, 2011 at 5:57 pm #

    This is one amazing meal. I love the pictures. I’d be really happy to order this, especially with the salsa verde. My guys would go crazy for that.

  5. Chica Andaluza December 10, 2011 at 6:21 pm #

    I´m so glad you backtracked on your decision re the lasagne. This looks amazing and I can imagine all those fantastic flavours. And tortillas..what an original idea. And yes, I love chips too! PS. Natalie, have noticed that we use the same “theme” on wordpress. Did you ever have problems when you posted your photos? Mine seem to be cutting off on the right hand side and I don´t seem to be able to resolve it.

    • foodblogandthedog December 10, 2011 at 7:33 pm #

      Hi Tanya, no never had that problem with the photos before, very strange. Have you looked in the support forums?

  6. peasepudding December 10, 2011 at 7:36 pm #

    Nice idea with tortilla, I have never seen one with tortilla before so it has curiosity and will be on our menu soon. Look forward to seeing your wreath, I must dig out our decorations nd get organised. Please post a pic of the wreath

  7. Parsley Sage December 10, 2011 at 8:47 pm #

    This is ace! I will absolutely be making this. Can I use corn tortillas, I wonder…


  8. sarah December 10, 2011 at 9:32 pm #

    Oh my- I can absolutely believe the high praise- looks fantastic!

  9. Rufus' Food and Spirits Guide December 11, 2011 at 1:09 am #

    I have the same feeling toward most tortilla layered dishes, but boy did you just knock any preconceived notions I had out of the water. Wait did I just say preconceived? Breaking out the big words. Anyway, love seeing those green tomatoes. This salsa looks amazing, so does the dish. And you never make vegetarian look boring!

  10. Cali December 11, 2011 at 3:46 am #

    Oh! This looks so good! I want it now!

  11. Savory Simple December 11, 2011 at 5:50 am #

    That looks wonderful and I love the recipe. I’ve often wanted to do a lasagna post but was worried it wouldn’t photograph well. Clearly you’ve proved me wrong!

  12. VogueVegetarian December 11, 2011 at 8:37 am #

    This is a winner! I can’t wait to try this one . . . I have a family of Mexican food lovers and this one will be a huge hit with them. Thanks!

  13. Tony Ward December 11, 2011 at 2:37 pm #

    Thats just the stuff to feed the troops in the weeks coming up to Xmas, looks fabulous dahling !
    I tried a wreath for the door and it ended up like something Carmen Miranda (ask your Mum !) would wear. I mastered the crystal things for the decorations though,,,,,,,, they came in a box. lol xx

  14. infinebalance December 12, 2011 at 2:04 am #

    Oh I know what you mean about the “vegetarian lasagna” I dispise the vegetarian lasagna. This, on the other hand, looks amazing! I would be happy to sit down to this as the vegetarian option. The flavours – wow!

  15. happywhennothungry December 12, 2011 at 2:20 am #

    This lasagna looks amazing! Your plate is so pretty too. Nice job 🙂

  16. Three Well Beings December 12, 2011 at 5:37 am #

    I have been going back and forth with what to serve for Christmas Even dinner…which happens to be my daughter’s birthday and I always throw a family dinner. This is it! It is all our favorite combinations…even the non-vegetarians in the group will love this. I will let you know how it comes out–perhaps not quite as pretty as you make it! And I love the story of your learning curve…ah chips! Debra

  17. Hannah (BitterSweet) December 12, 2011 at 2:57 pm #

    That looks incredible! I love a pasta dish jam-packed full of veggie goodness, and your unusual twist in flavors would really liven up the standard sort of lasagna.

  18. Renae December 12, 2011 at 6:43 pm #

    This looks and sounds amazing!

  19. Jennifer December 12, 2011 at 7:27 pm #

    Lasagne bliss! This looks INCREDIBLE!!!

  20. magicofspice December 15, 2011 at 12:32 am #

    What a perfectly delicious lasagna…looks amazing!

  21. Caroline December 15, 2011 at 9:40 pm #

    You’ve outdone yourself, Natalie, this looks incredible! You really brought the average lasagna dish to life…such wonderful ingredients. I would gladly order this at a restaurant, doesn’t even matter that I’m not a vegetarian! 😉

  22. tiffany December 29, 2011 at 4:27 am #

    You had me at eggplant 😀

  23. VogueVegetarian January 11, 2012 at 4:27 am #

    Natalie, I made this last night and it was sinfully delicious. I happened to be short on quite a few items; eggplant or asparagus, one of the red peppers, chili sauce-LOL. But what I learned is that this recipe is amazingly versatile. It’s such a great base that you can easily adjust a few of the veggies so long as you use similar texture. I added an extra leek for volume and taste, used 2 green peppers in place of the eggplant or aspargus and used a small amount of chipotle chile powder in placed of the chile sauce. I also was missing the tomate frito which in place I pureed 3 small tomatoes. It worked great although I think it took a bit longer to reduce the sauce. In either case, it was lovely and I will post my adapted recipe this week with plenty of props your way. This is amazing! Thanks!

    • foodblogandthedog January 11, 2012 at 11:22 am #

      It is a weekly event in this house because of its versatility! I’m so glad you love it too and thanks for spreading the word!!


  1. My New Years Resolution (Week 1) « Notes From a Messy Kitchen - January 2, 2012

    […] started right off with recipe #1: Mexican Tortilla Lasagna.  This dish is rich in fresh veggies. It was successful because a) it was quite tasty and b) […]

  2. My New Year’s Resolution (Week 1) « Notes From a Messy Kitchen - January 2, 2012

    […] started right off with recipe #1: Mexican Tortilla Lasagna.  This dish is rich in fresh veggies. It was successful because a) it was quite tasty and b) […]

  3. Delicious Mushroom Recipes for Fungis and Gals Alike | Yummly - January 3, 2012

    […] Tortilla Lasagna with Mushrooms (from Cook Eat Live Vegetarian) […]

  4. Wild Mushroom, Roasted Bell Pepper and Tortilla Layered Lasagna | Vogue Vegetarian - January 14, 2012

    […] -Adapted from […]

  5. Lunatic Loves These Links- Dec 14 | Cravings of a Lunatic - May 24, 2012


  6. Roasted Beetroot Hummus with Toasted Flatbread Crackers « Cook Eat Live Vegetarian - January 1, 2013

    […] These crackers are also great served with Baba Ghanoush, Muhammara or even Guacamole. […]

  7. Sweet Potato Black Bean Enchiladas with Roasted Red Pepper Chipotle Sauce « Cook Eat Live Vegetarian - January 22, 2013

    […] in soft flour tortillas and covered in the quick and easy Roasted Red Pepper Chipotle Sauce from my Mexican Tortilla Lasagne recipe it is divine. Not forgetting the handful of mature Manchego cheese that is grated over the […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

food to glow

feel good food that's good for you

Pease Pudding

Just another weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth

%d bloggers like this: