Yes, I made this Mexican lasagna with Cinco de Mayo in mind. But truthfully, I really don’t need an excuse to bring Mexican food into my life. Rice, beans, tortillas and salsa all top out the list of foods I regularly enjoy in some capacity. And I think it’s fair to say by now that I am a huge fan of cashew cheese, including the cashew nacho cheese sauce that I used here.
While I was making this dish, it occurred to me that it would be really difficult to mess it up. I suppose you could. But there’s not much science that goes into layering things and baking them together for a casserole-like dish — and even less science when it comes to using tortillas rather than lasagna noodles because there’s less risk of overcooking the tortillas than the noodles. I tried to keep this recipe as simple as possible, but that doesn’t mean sauteed vegetables, black olives, veggie crumbles or any number of other ingredients won’t also work here.
Similarly, if you don’t have a blender or don’t feel like making the homemade cashew sauce, you could easily substitute a vegan cheese for the cashew cheese sauce. If you do that, I would suggest adding a little extra salsa to the middle layers.
For me, the best part of this lasagna — aside from the taste, of course! — was that you get to avoid the frustration of having to soften corn tortillas and roll them into enchiladas. If you’ve ever tried this before, you understand first-hand how nearly impossible it is to do this without breaking any tortillas. I sort of decided at some point that I wasn’t interested in dealing with that sort of annoyance in the kitchen anymore. Layering the tortillas solves that problem while keeping the flavor and spirit of enchiladas intact.