I'm offering you this quick, easy, and delicious Mexican Lasagna recipe
that I made all the time as an omni and now altered to be vegan.

Title: Mexican Lasagna
Servings: 12
Cooking Time: 1/2 hour
Category: Entree
Cuisine: Mexican
Rating: 5/5 stars

---
Ingredients
---
24 Oz. Lightlife Smart Ground Original Veggie Protein Crumbles (2 Packages)
1 can Refried Beans (32 Oz.)
2 package Taco Seasoning Mix
8 oz. Alternative Cheddar Cheese, Shredded or sliced
12 whole Flour Tortillas
12 oz. Tofutti Better Than Sour Cream (optional)
1/2 whole Iceberg Lettuce, diced (optional)
2 whole Tomatoes, diced (optional)
1 medium Onion, diced (optional)

---
Instructions
---

1. Preheat oven to 450.
2. Slice cheese into relatively thin rectangles, 1/4" at the most.
3. Heat packages of SmartGround over medium heat.
4. Follow instructions on taco seasoning mix.
*Note* The SmartGround is drier than typical ground beef. It will
not take the full time to absorb.
5. Simultaneously, heat can of refried beans on stovetop over medium
heat.
6. Lightly grease a 9"x13" pan.
7. Arrange four tortillas on the bottom covering it.
8. Add 1/3 of the meat and spread in the pan.
9. Add 1/3 of the beans and spread in the pan.
10. Add 1/3 of the cheese in a layer in the pan.
11. Repeat steps 7-10 twice, leaving your top layer as cheese.
12. Bake in oven for 30 minutes.
13. Remove and cut into slices approximately 2"x3" each.
14. Top with any optional toppings and serve.