Vegetable Tortilla Lasagne

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* Exported from MasterCook *

 

Vegetable Tortilla Lasagne

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 large zucchini -- (about 10 ounces) cut crosswise into

1/4-inch-thick slices

3/4 cup corn -- (thawed if frozen)

1/4 cup ricotta

1 1/4 cups grated Monterey Jack -- (about 1/4 pound)

1/2 teaspoon ground cumin seeds

1 cup tomato salsa -- (about 9 ounces)

6 6-inch corn tortillas

1 jar roasted red peppers -- (7-ounce) drained and patted

dry

3 tablespoons chopped fresh coriander sprigs

lime wedges -- accompaniment

 

You'll have leftover tortilla pieces from making the lasagne-brush them

lightly with oil, dust with chili powder cut into strips, and toast lightly

for a snack that's delicious with a frozen margarita.

 

Preheat oven to 500 F. and grease 2 shallow baking pans and a loaf pan, 8

1/2 by 4 1/2 by 3 inches.

 

Arrange zucchini in one layer in first baking pan and in half of second

baking pan. Spread corn in remaining half of second pan. Season zucchini and

corn with salt and pepper and roast in upper and lower thirds of oven,

stirring corn and switching position of pans halfway through roasting, about

10 minutes, or until lightly browned.

 

While vegetables are roasting, in a small bowl stir together ricotta, 1 cup

Monterey Jack, cumin, and salt and pepper to taste. Drain salsa in a fine

sieve set over a bowl 3 seconds (do not press on solids) and transfer to

another bowl.

 

Trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Arrange 2

rectangles in bottom of loaf pan, overlapping in middle. Spread 1/4 cup

salsa over tortillas and top with half of ricotta mixture, half of zucchini,

of peppers, half of corn, and 1 tablespoon coriander. Repeat layering with

tortilla rectangles, 1/4 cup salsa, remaining ricotta mixture, remaining

vegetables, and 1 tablespoon coriander in same manner. Top with remaining 2

tortilla rectangles, remaining 1/2 cup salsa, remaining 1/4 cup Monterey

Jack, and remaining tablespoon of coriander. Cover lasagne with foil and

bake in middle of oven 12 minutes, or until heated through and cheese is

melted. Let lasagne stand, covered, 5 minutes before serving.

 

Cut lasagne in half and serve with lime wedges. Serves 2.

 

Source:

" Gourmet's Quick Kitchen "

Copyright:

" 1996 (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 71 Calories; 1g Fat (9.4% calories

from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

12mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0