Vegetarian Mexican Lasagna recipe
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Ingredients
- cooking spray 2 tablespoons olive oil 1 cup diced sweet onion 2 jalapeno peppers, seeded and diced 1 red bell pepper, diced 4 cloves garlic, minced 1 (16 ounce) jar salsa 1 (15.5 ounce) can black beans, rinsed and drained 1 (15.25 ounce) can whole kernel corn, drained 1 teaspoon chili powder 1 teaspoon ground cumin 1 (10 ounce) package frozen chopped spinach, thawed and drained 3 cups shredded pepper Jack cheese, divided 2 cups ricotta cheese 1 egg, beaten ½ teaspoon salt ½ teaspoon ground black pepper 18 corn tortillas 1 cup enchilada sauce
Nutrition Info
- 411.4 caloriescarbohydrate: 40.1 gcholesterol: 70.2 mgfat: 20.8 gfiber: 7.7 gprotein: 19.4 gsaturatedFat: 9.9 gservingSize: -sodium: 862.9 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mexican Lasagna
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic, cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer, let simmer for 5 minutes.
Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.