Roasted Vegetable Tortilla Bake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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! Ingredients:
2 tablespoons vegetable oil |
1 large zucchini, thinly sliced |
1 cup frozen corn, thawed |
1 vidalia onion, thinly sliced |
1/2 cup ricotta cheese |
1 1/2 cups monterey jack cheese, grated |
1 teaspoon cumin |
1 -15 ounce chunky salsa, drained |
1 (7 ounce) jar roasted red peppers, drained & patted dry |
6 inches corn tortillas |
3 tablespoons fresh cilantro, shredded |
Directions:
1. Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
2. 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.
3. Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
4. While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
5. Lightly grease a loaf pan.
6. Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
7. 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.
8. Make another layer of tortillas and vegetables in the same manner.
9. Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
10. Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
11. Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
12. Easily doubled.
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