Mexican Lasagna

"This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add onion and saute 5 minutes.
  • Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
  • Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
  • Remove from heat and stir in cilantro.
  • Put 1 tortilla in baking dish.
  • Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
  • Repeat layers 4 times.
  • Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
  • Cool 5 minutes.
  • Cut into wedges and serve with sour cream, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was very tasty. I liked the fact it was healthier for you. My only problem was that it was runny and didn't hold together when I plated it. But the taste of the lasagna overcame that little problem. Will make this again. Made for Newest Zaar tag game.
     
Advertisement

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes