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!
- 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
- 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.