Mexican Vegetable Lasagna
Spinach is one of the vegetables in this dish that has many benefits like being calcium rich and is an excellent source of fiber. Enjoy!
1 poblano chile, diced
2 red bell peppers, diced
1 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
2 cup corn kernels, fresh or frozen
2 tsp ground cumin
3 garlic cloves, minced
salt and black pepper
1 cup chopped fresh cilantro
3 cups homemade or store bought salsa/pico de gallo
3 ounces baby spinach leaves
10-12 corn tortillas, cut in half
3 cups Mexican shredded cheese
sour cream and thinly sliced scallions (green onions) for garnish, if desired.
Preheat the oven to 425 degrees. Lightly oil a large shallow roasting pan or rimmed cookie sheet
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Sprinkle the salt, pepper, cumin, and minced garlic over top. Then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees.
Lightly coat a 9-by-13-inch pan with cooking spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for five minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
For those of you that want this to be a little heartier, add four shredded chicken breasts to the layers.
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