Mexican Lasagna
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Mexican Lasagna

Submitted by: Margaret Duggan

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 5

Delicious lasagna served with salad and guacamole!


    3 oz. cheese, any type

    2 med. bell pepper, any color

    1 tbsp. ground cumin

    1 tbsp. ground coriander

    14 1/2 oz. diced tomatoes, canned

    6 sprouted whole grain tortilla

    1 tbsp. sour cream, organic

    1 tbsp. cilantro

    2 avocado

    1 tsp. lime juice

    1/2 tsp. chili powder


Heat coconut oil in a pan over medium heat. Add diced onions and diced bell peppers, and saute until tender crisp.

Add tomatoes and cook for approximately 15 minutes, or until soft.

Preheat the oven to 400°F.

Lay one tortilla at the bottom of a cake tin of roughly the same size as the tortilla.

Spoon some of the tomato mixture, sprinkle with a little cheese and sour cream.

Lay another tortilla on top and continue adding the same ingredients as above.

Finish with a tortilla, cheese, and sour cream.

Bake in the oven for 15 minutes or until bubbly.

Serve with salad and guacamole (recipe below).

Directions for Guacamole: Mash the avocados. Stir in lime juice and chili powder, to taste.