Take Taco Tuesday to the next level with vegan Mexican lasagna! Peppers, onions, and beans are sandwiched between layers of tortillas and then topped with creamy cashew cheese sauce in this Tex-Mex lasagna recipe. (Or taco lasagna, as I like to call it!)
Spread 1/4 of the salsa over the bottom of a casserole dish. Top with 4 of the tortillas. You can cut them to make them fit the dish, if needed Spread half of the refried beans over the tortillas and top with half of the vegetable bean mixture. Spread another 1/4 of the salsa over the vegetables. Place 4 more tortillas over the top and repeat the layering. top with the remaining tortillas and salsa. Cover the dish with foil and bake for 30 minutes or until bubbly and cooked throughout.
Drizzle the top with the cashew cheese sauce and sprinkle with the olives and cilantro. Slice and enjoy!