Vegetable tortilla lasagne

Yield: 2 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 large Zucchini -; (abt 10 oz), halved,
\N \N ; then
\N \N Cut crosswise into thin slices
1 teaspoon Cumin
\N \N Cayenne; to taste
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
¼ cup Ricotta cheese
1¼ cup Grated Monterey Jack cheese ; (abt 1/4 lb)
½ teaspoon Dried oregano
1 cup Bottled tomato salsa -; (abt 9 oz)
6 \N Corn tortillas -; (6\" dia)
\N \N Fresh coriander
\N \N Lime wedges

Preheat oven to 500 degrees. In a skillet heat vegetable oil over moderately-high heat. Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes. Add the corn, stirring, and cook for another 2 minutes. Remove from heat and set aside. In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste.

Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl. Lightly grease a loaf pan, 8½- by 4 ½- by 3-inches, and trim tortillas with scissors into six 5- by 3 ¾-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread ¼ cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, ½ cup salsa, ¼ cup Monterey Jack, and 1 tablespoon 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. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8913) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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