Vegetable Tortilla Lasagne
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tsp
Cumin1
Salt3 cup
Corn (frozen, thawed)1 cup
Ricotta Cheese1 tsp
Oregano (dried)3 tbsps
Coriander (chopped fresh)Directions:
1
Preheat oven to 500 degrees
2
In a skillet heat vegetable oil over moderately high heat
3
Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes
4
Add the corn, stirring, and cook for another 2 minutes
5
Remove from heat and set aside
6
In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste
7
Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids)
8
Transfer salsa to another bowl
9
Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5 by 3 3/4-inch rectangles
10
Cover bottom of loaf pan with 2 tortillas, overlapping them in middle
11
Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander
12
Make another layer of tortillas and vegetables in same manner
13
Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack, and 1 tablespoon coriander
14
Cover lasagna with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted
15
Let lasagna stand, covered, 5 minutes before serving
16
Cut lasagna in half and serve with lime