Sorry about this being late-seems the “robber” not only stole our electronics but created problems with our internet connections.

I’m still in the “no bar” zone until we receive a new connector in the mail.

We were invited to a potluck baby shower and my contribution was to be an entrée.  I decided on a non-dairy lasagna, so I’d at least have something I could eat.

Then with all the hoopla-I changed it to a Mexican version so I didn’t have to worry about a lot of the prep work.  Seems I made a good choice, every asked for the recipe!  When I told them I just made it up as I went-they couldn’t believe it!

Here’s the ingredients-just put it together like you would a regular lasagna and bake for 45 minutes at 350:

corn tortillas
1-1/4 lbs of taco seasoned ground turkey
1 small can diced green chilies
1 15 oz can black beans drained
2 C roasted corn (or use frozen)
1 8 oz jar of mole sauce (I used green because it was on sale)
1 14 oz jar of green enchilada sauce (I used 1/2 C on the bottom before the tortillas and the rest over the top before the last of the cheese)
2 C non-dairy shredded Mexican cheese substitute (of course use “real” if you want!)
1/2 C sheep’s milk romano, shredded

End the layers with the bulk of the cheese toppings.

To make it easy for our hostess, I used a disposable pan.

And the best compliment?  No one even guessed they had a non-dairy meal!