Crockpot cooking is the best thing to do during the summer. Especially if you don’t have to do more than just make a quick sauce on the stove and cut up some veggies. And, no, this is not a soup. It’s a lasagna. And not just any lasagna, an enchilada lasagna that is full of good-time veggies and homemade sauce, a few tortillas and a little cheese. Yum. Here is my vegan and gluten-free Crockpot Enchilada Lasagna.
I have made this a few times before many, many years ago, but it was always in the oven and never full of veggies. It was always made with real dairy cheese and meat-less meat, and tons of tortillas and canned sauce. Meaning full of fat and tons of calories. This one is full of homemade enchilada sauce which I mixed a little with garlic-chive cream cheese (yum, I love this cream cheese!) and a huge bowl full of veggies. Like more veggies than fit in the crockpot. I used only four tortillas per layer, which may seem like a lot but if I had make this in the oven I would have had to use two pans and a ton more tortillas. In the slow-cooker I didn’t use all that much cheese – in a normal enchilada anything I use tons of cheese. In this only about a cup!
For this easy lasagna, just start by making the homemade enchilada sauce – it is so easy and has no salt except for what’s in the low-sodium veg stock. Let it sit while cutting the veggies. Cut all veggies and put in a big bowl; do the jalapeno, garlic, cilantro, and lime last and then mix with a big spoon. Be sure to turn the crockpot on when starting to cut the veggies. In a small bowl pour half the enchilada sauce, the cream cheese and 1/2 cup veggie stock and mix. In the bottom of the crockpot pour half the non-creamy sauce and spread, then layer 4 tortillas. Pour a 1/3 of the creamy sauce and spread then lots of veggies then do again with the layering. Layer until you can’t layer anymore or you run out of veggies (I had about 4 cups left when I ran out of room so I just saved them for a later dinner), then layer four more tortillas, the rest of the regular sauce and the one cup of cheese. Let cook with the lid on for 2 1/2 – 3 hours. The bottom layer of tortillas will be sticking to the bottom, but that’s okay. It’s awesome! Enjoy!
Homemade Enchilada Sauce
Go Veggie! Chive and Garlic Cream Cheese
Low Sodium Vegetable Stock
16 Mission Corn Tortillas
1 Pkg Beyond Meat Grilled Chicken, chopped small
2 Red Peppers, chopped small
1 Green Pepper, chopped small
1 Pkg Mushrooms, chopped small
1 Yellow Onion, chopped small
2 Carrots, chopped small
1 Small Bunch Kale, chopped small
2 Zucchinis, chopped small
1 Jalapeno, minced and seeded
4 Cloves Garlic, minced
1 Bunch Cilantro, chopped
2 Limes, zested and juiced
1 C Daiya Cheddar Shreds
1. Make homemade enchilada sauce on stove.
2. Chop all veggies and place into a bowl. Turn crockpot on to heat up.
3. Mix half the sauce with cream cheese and 1/2 cup veggie stock.
4. In the bowl with veggies add the minced jalapeno, garlic, cilantro, and lime and mix with spoon.
5. In crockpot add half the leftover non-creamy sauce to the bottom and spread to cover.
6. Start layering 4 tortillas then a 1/3 creamy sauce, then veggies. Layer until crockpot is full.
7. The last layer will be 4 tortillas rest of non-creamy sauce and cheddar shreds.
8. Put lid on crockpot and let cook until done.
9. Portion out and enjoy!