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Southwestern Vegetable Lasagna

 
Southwestern Vegetable Lasagna
59

A delicious lasagna dish that's packed with fresh spring vegetables. Use corn tortillas instead of the traditional lasagna noodles to make it a healthy yet tasty meal.

Yield

8

servings

Prep

60

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 pound zucchini
cut into 1/4 inch thick slices
1 tablespoon olive oil
divided
1 cup corn
fresh or frozen, thawed
¾ cup ricotta cheese
1 teaspoon cumin
ground
¼ teaspoon salt
16 ounces salsa
thick and chunky
7 6 inch corn tortillas (6-inch)
cut into quarters
*
9 ounces mozzarella cheese
natural
Toppings
1 x cilantro
minced, fresh
*
1 x olives
ripe, sliced
*
1 x sour cream
*
1 x tomatoes
chopped
*

Directions

Toss zucchini with 1½ teaspoons olive oil; spread in a single layer on a 15-x 10-inch jellyroll pan. Toss corn with 1½ teaspoons olive oil; spread in single layer in a 9-inch square baking pan. Bake vegetables (using both oven racks) at 500? for 15 to 20 minutes or until vegetables are lightly browned, stirring corn and switching pan positions in oven halfway during cooking time. Let cool. Combine ricotta cheese, cumin, and salt; stir well, and set aside. Place salsa in a fine wire mesh strainer; drain excess liquid from salsa. Place in a small bowl and set aside. Arrange 9 tortilla quarters in bottom of a greased 9-inch square baking dish, arranging to fit and cover bottom completely. Spread ⅔ cup salsa over tortillas. Arrange 2 cheese slices over salsa. Spoon half of ricotta mixture evenly over salsa. Top with half of zucchini and corn. Repeat layers once. Top with remaining tortillas, remaining salsa, and remaining cheese slices. Cover with aluminum foil, and bake at 400? for 30 minutes or until thoroughly heated. Let stand 5 minutes before serving. Serve with toppings, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 14851% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 479mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 19%
Calcium 29% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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