Freaking delicious food that happens to be plant-based.
Mexican Lasagne
Layered pasta, Mexi filling with black beans and corn, a bechamel thick with Mexi marinade. One tray, 30 minutes in the oven, feeds the table.
This is comfort food: hot, layered, generous, the kind of dish people come back for seconds of. Our Mexican lasagna stacks our Mexi Filling with black beans, corn, carrot and bell pepper, finished with a plant bechamel shot through with Mexi Marinade so the sauce does more than bind. Layer, bake, eat. Ideally with our fresh red cabbage salad on the side (recipe below), a cold crunch cutting through the hot middle. In summer, a simple green salad works just as well. Scales from a family of four to a catering run for forty without changing a single step.
Method
Preheat the oven to 200 °C (400 °F).
In a large bowl, combine the Mexi Filling with the grated carrot, chopped bell pepper, drained black beans and sweetcorn. Mix gently — you want the filling to stay textured, not mashed.
Make the bechamel: melt the butter in a saucepan over medium heat, then whisk in the flour and cook for a minute to take the raw edge off. Add most of the plant milk (roughly three-quarters of the total) gradually, whisking constantly, until the sauce is thick and coats the back of a spoon. Off the heat, stir in the Mexi Marinade — the sauce will deepen in colour and scent.
Layer in an oven-safe dish: a thin base of filling, a layer of lasagne sheets, more filling, a spoonful of bechamel, another layer of sheets, and so on. Finish with bechamel on top. Pour the remaining plant milk (the last quarter) around the edges of the tray — it steams the sheets tender as the lasagne bakes.
Bake for about 30 minutes, until the top is golden and the edges are bubbling.
If serving with the red cabbage salad: finely shred the cabbage into a bowl, add the lime juice, white wine vinegar and maple syrup, and toss. Let it sit for 10 minutes while the lasagne rests out of the oven.
Notes
- Dried lasagne sheets work without boiling them first — the moisture from the filling and that splash of plant milk around the edges cooks them through. If you're using fresh sheets, cut 5 minutes off the bake.
- Out of lasagne sheets? Flatbreads or wraps layer just as well and add a slightly chewier bite.
- For extra crust: scatter vegan cheese over the top before baking.
- The red cabbage salad is the point — a sharp, cold, lime-and-vinegar crunch cutting through the hot sauce is exactly what this dish wants alongside.
Our kitchen, translated from the Danish original.
Served
Mexican Lasagne, plated.
That's it
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