Lasagna... Tortilla Lasagna With or Without Beef
- 1 cup frozen corn
- 1 large zucchini, sliced into 1/4 inch rounds
- 1 teaspoon olive oil
- 18 teaspoon salt
- 18 teaspoon pepper
- 1 cup canned black beans, drained
- 1 12 cups jarred salsa verde
- 14 cup sour cream
- 12 teaspoon chili powder
- 12 teaspoon cumin
- 8 flour tortillas, cut in half (8 inch)
- 1 cup shredded Mexican blend cheese (taco cheese)
- 2 tablespoons minced cilantro
- 1 lb ground beef
- ******* Please Note: If you want beef, brown and drain beef to get the grease off, set aside.
- In a preheated oven at 400F, line 2 baking sheets with foil and add corn to one of them.
- On the second baking sheet, toss the zucchini slices with oil, salt and pepper.
- Spread into a single layer.
- Put both baking sheets in the oven, roast the corn for 12 minutes and the zucchini for 15 minutes.
- Meanwhile in a bowl, mix the verde, sour cream, chili power and cumin; set aside.
- To assemble the lasagna, in a 9x9 inch baking dish, cover the bottom with 1/3 of the salsa verde mixture.
- (Place half the ground beef on top of the bottom layer of tortillas and then the other half on the second layer of tortillas then continue).
- Add a layer of tortillas, followed by half the zucchini slices, half the corn, half the beans and a sprinkle of cilantro.
- Spoon 1/3 more of the salsa verde sauce on top, and cover with 1/3 of the cheese and cilantro into the dish.
- Place the lasagna in the oven and cook until cheese is melted, about 10-15 minutes.
frozen corn, zucchini, olive oil, salt, pepper, black beans, verde, sour cream, chili powder, cumin, flour tortillas, blend cheese, cilantro, ground beef
Taken from www.food.com/recipe/lasagna-tortilla-lasagna-with-or-without-beef-375622 (may not work)