Plant-Based Taco Lasagna | Deliciously Dairy-Free

Sign Up For Our


Your Partner in Plant-Based Living

Get recipes, tips and all kinds of cheezy goodness
delivered right to your inbox.

Plant-Based Taco Lasagna

Recipe by Kirstie is Vegan


  • 1 bag Daiya Cheddar Cutting Board Style Shreds
  • 6 8-inch tortillas
  • 1 can black beans, 14 oz
  • 1 can refried beans, 14 oz
  • 1 cup corn kernels
  • 1 jar salsa, 15 oz
  • 1 tbsp extra virgin olive oil


Heat oven to 400F.

In a medium size bowl, mix black beans, refried beans and corn

Grease a 9 x 13" casserole dish with extra virgin olive oil.

Layer half the bean and corn mixture, then top with 1/3rd of the salsa, and 1/3rd the shreds.

Top with 3 tortillas.

Repeat the previous two steps.

Top with the remaining salsa and then shreds.

Cover the dish with tin foil and cook for 25 minutes or until the shreds are melted.

Allow to cool for 7-10 minutes before serving.

Tips for cooking with Daiya

35 min
Total Time
10 min
Prep Time
25 min
Cook Time

Free of these allergens

Tree Nuts

Learn more about food allergies.

More Recipes Like That


Find Your Happy Plate

No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.

Let’s Connect

Follow us for continuous inspiration on how to live delectably plant-based.

  • TikTok

Sign up for our newsletter

Get recipes, tips, and all kinds of cheezy goodness delivered right to your inbox.


Product Locator

Find plant-based delights right around the corner from you.