Vegetarian Mexican Lasagna
Description
Mexican-inspired ingredients are layered lasagna-style with a ricotta and spinach mixture between corn tortillas in this vegetarian baked dish.
Ingredients
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cooking spray
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2 tablespoons olive oil
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1 cup diced sweet onion
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2 jalapeno peppers, seeded and diced
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1 red bell pepper, diced
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4 cloves garlic, minced
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1 (16 ounce) jar salsa
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1 (15 1/2 ounce) can black beans, rinsed and drained
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1 (15 1/4 ounce) can whole kernel corn, drained
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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3 cups shredded pepper Jack cheese, divided
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2 cups ricotta cheese
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1 egg, beaten
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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18 corn tortillas
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1 cup enchilada sauce
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
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.
3
Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
4
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.
5
Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.