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Layered Tex-Mex Lasagne

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan Tex-Mex lasagne is a clever plant-based twist on a comforting classic. Instead of traditional pasta, this recipe uses soft corn tortillas to create layers of texture, sandwiching a protein-rich filling of mashed pinto beans, sweetcorn, spring onions and salty olives. The homemade savoury red sauce is thickened naturally with cornflour, providing a rich, smoky depth that binds the dish together beautifully without the need for dairy or meat.

Perfect for a nutritious family dinner or batch cooking, this hearty Mexican-style bake is both low in fat and packed with fibre. The combination of earthy beans and sweet corn provides a satisfying bite that pleases vegans and meat-eaters alike. Serve generous squares with a dollop of tofu soured cream and a zesty fresh salsa for a complete, healthy meal that brings a taste of the Southwest to your kitchen table.

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Ingredients for Layered Tex-Mex Lasagne

  • 2 (230g) cans tomato sauce

  • 725ml water

  • 4 tablespoons cornflour

  • 3 tablespoons chilli powder

  • 1/2 teaspoons onion powder

  • 1/4 teaspoons garlic powder

  • 12 corn tortillas

  • 600g cooked mashed pinto beans

  • 160g chopped spring onions

  • 240g frozen corn kernels, thawed

  • 1 (60g) can sliced ripe olives, drained

  • 1–2 tablespoons chopped green chilies (optional)

  • Salsa (optional)

  • Tofu soured cream (optional

  • recipe available at www.drmcdougall.com)

How to make Layered Tex-Mex Lasagne

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For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chilli powder, if desired. Set aside.

Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.

Preheat the oven to 177°C.

Place 350ml the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu soured cream, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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