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Ingredients
- 1Â 1/2 lb Large zucchini stems removed
- Â Â Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Corn kernels, fresh or possibly frzn thawed if frzn
- 2 lrg Red bell peppers (10 - 12 ounce)
- 1/3 c. Ricotta cheese liquid removed
- 1Â 1/4 c. Grated Monterey or possibly pepper jack cheese
- 1/2 tsp Grnd cumin
- 1/2 c. Loosely-packed minced cilantro
- 8 x Six-inch corn tortillas
- Â Â Chipotle Tomato Sauce see * Note
- 6 ounce Thinly-sliced fresh mozzarella cheese
- Â Â (or possibly queso fresco cheese)
Directions
- Slice zucchini lengthwise into 1/4-inch slices. Lightly paint with extra virgin olive oil, season with salt and pepper and arrange in a single layer on a lightly oiled baking sheet. In a separate lightly oiled pan or possibly pie plate, spread corn kernels out in a single layer. Place zucchini and corn in a preheated 450 degree oven and roast till zucchini is soft and lightly colored and corn is lightly browned.
- Alternately roast under a warm broiler. Remove and set aside. Char red peppers over a flame or possibly under broiler, scrape off blackened skin, core and seed and cut into thick strips. Set aside.
- Mix ricotta, jack cheese, cumin, 1/4 c. minced cilantro and salt and pepper to taste and set aside.
- Lightly oil a bread loaf pan. Cut tortillas into rough squares which will fit into bottom of pan. In a small non-stick skillet, dry toast tortilla squares for a minute or possibly so on each side till fragrant.
- To assemble lasagna: Cover bottom of prepared pan with 1/4 c. or possibly so of tomato sauce. Add in a layer of tortillas, then some of cheese mix and then layers of the zucchini, corn and peppers. Sprinkle some of the remaining minced cilantro over and continue layering ending with tortillas and sauce. Place mozzarella slices on top, loosely cover with foil and bake in a preheated 375 degree oven for 25 to 30 min or possibly till cheese is bubbly. Let lasagna rest for a few min before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 23 | 30% |
| Total Fat 2.58g | 3% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 26mg | 1% |
| Potassium 236mg | 7% |
| Total Carbs 10.31g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.74g | 2% |
| Protein 3.77g | 6% |
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