Southwestern Vegetable Lasagna

Title:
Southwestern Vegetable Lasagna

Yield:
4 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     1 lb Zucchini, cut into


          -1/4-inch-thick slices


     1 tb Olive oil, divided


     1 c  Fresh or frozen corn


          -kernels, thawed


   3/4 c  SARGENTO Ricotta Cheese


     1 ts Ground cumin


   1/4 ts Salt


     1    Jar (16-ounce) thick and


          -chunky salsa


     7    Corn (6-inch) tortillas, cut


          -into quarters


     9 oz SARGENTO Sliced Natural


          -Mozzarella Cheese


          Toppings: minced fresh


          -cilantro, sliced ripe


          -olives, sour cream, chopped


          -tomatoes






 Toss zucchini with 1 1/2 teaspoons olive oil; spread in a single layer on
a


 15-x 10-inch jellyroll pan. Toss corn with 1 1/2 teaspoons olive oil;


 spread in single layer in a 9-inch square baking pan. Bake vegetables


 (using both oven racks) at 500? for 15 to 20 minutes or until vegetables


 are lightly browned, stirring corn and switching pan positions in oven


 halfway during cooking time. Let cool.


 


 Combine ricotta cheese, cumin, and salt; stir well, and set aside. Place


 salsa in a fine wire mesh strainer; drain excess liquid from salsa. Place


 in a small bowl and set aside.


 


 Arrange 9 tortilla quarters in bottom of a greased 9-inch square baking


 dish, arranging to fit and cover bottom completely. Spread 2/3 cup salsa


 over tortillas. Arrange 2 cheese slices over salsa. Spoon half of ricotta


 mixture evenly over salsa. Top with half of zucchini and corn. Repeat


 layers once. Top with remaining tortillas, remaining salsa, and remaining


 cheese slices. Cover with aluminum foil, and bake at 400? for 30 minutes or


 until thoroughly heated. Let stand 5 minutes before serving. Serve with


 toppings, if desired.


 


 Posted to MM-Recipes Digest V4 #188 by Julie Bertholf


 
on Jul 18, 1997