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!

~

~

~

~

Crockpot Enchilada Lasagna

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!