ROASTED VEGETABLE TORTILLA BAKE
A layered Mexican lasagna using corn tortillas in place of lasagna noodles. (Hmmmm - does that still make it a lasagna?) Looks intimidating but is very easy and worth the process!
Provided by Julie 927
Categories One Dish Meal
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
- Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
- Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
- While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
- Lightly grease a loaf pan.
- Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
- Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
- Make another layer of tortillas and vegetables in the same manner.
- Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
- Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
- Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
- Easily doubled.
Nutrition Facts : Calories 261.6, Fat 16.6, SaturatedFat 7.8, Cholesterol 35.6, Sodium 658.8, Carbohydrate 18.8, Fiber 2.9, Sugar 2.5, Protein 12.3
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