Now I know I’ve been raving and raving about how excited I am for fall. And that statement totally stands. It’s way true.
But I definitely took for granted how amazing the long daylight hours this summer were, so that anything I made for dinner I could last minute snap some great pictures of to post. Such a luxury.
I made this for a little dinner invention, and was so proud of it I decided to take some pictures and post it. But it was 7:30 and the sun had gone down. The result is less than stellar pictures.
They’re still decent enough to post, especially since I wanted to get this quick-and-easy delicious meal up! But I am feeling motivated to try to appreciate the summer things I love before summer is actually over. Jumping the gun to fall will have to wait just a little bit longer. Maybe you’ll do the same!
I kind of thought of this on a whim. I used to love the Trader Joe’s enchilada sauce and I bought it pretty regularly, but it’s just one of those things that slipped my mind after going vegan. I eat so differently now than I used to, that it’s not This was a surprisingly quick meal to throw together. It is a little strange, but super delicious, healthy, and very satisfying.
I found whole wheat no-boil lasagna noodles. They made life easier. I am hooked.
I love easy recipes that are partly store-bought and partly home-made. You simply have to take some shortcuts to make eating a healthy home-cooked meal easier sometimes, and I am absolutely fine with doing that.
No-boil noodles. Store-bought enchilada sauce. A taco seasoning packet.
serves 4
1 T avocado oil
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1 1/3 C ground veggie meat (I used Lifelight)
1/2 packet TJ’s Taco Seasoning
8 sheets no-boil whole wheat lasagna noodles
1/2 can TJ’s fat-free refried beans
1 small can mild diced green chiles
1 bottle TJ’s enchilada sauce
5 slices Daiya provolone (shredded cheddar style or pepperjack would be great)
Preheat oven to 350 degrees.
Heat oil over medium-high heat in a large skillet. Add the onion, bell pepper, and garlic and sauté until softened. Then add the ground meat and stir until you get some yummy browned edges. Mix in the taco seasoning packet.
While the filling is cooking, get everything else ready to go. Spray an 8×8 or 5×9 casserole dish with some cooking spray.
Then for the layering: Put a little bit of enchilada sauce in the bottom of the dish. Top with a layer of noodles. Pile in half of the veggie meat filling. More enchilada sauce. Top with another layer of noodles. Then spread the refried beans on top, spread the diced green chiles on, and drizzle some more enchilada sauce over top. Another layer of noodles. The other half of the veggie filling. Top with any remaining enchilada sauce and the cheese.
Bake for about 35 minutes, until you can easily poke through the noodles with a fork.
Top with some avocado if desired (highly recommended)!
Nutrition facts per serving (excluding avocado): Calories: 407; Calories from Fat: 86; Total Fat: 9.5g; Saturated Fat: 2.7g; Sodium: 1062mg; Total Carbohydrates: 58.5g; Dietary Fiber: 10.2g; Sugars: 4.1g; Protein: 23.7g
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