3 cups crushed tomatoes or your favorite salsa
12 corn tortillas, at room temperature
3-4 cups of assorted vegetables, such as zucchini, carrots or bell peppers, thinly sliced
1 low-sodium can pinto beans, rinsed and drained (or 1½ cups homemade)
1.Wash hands with soap and warm water. Wash produce well.
3.Chop produce as directed. Grease a 9x13-inch pan.
4.Add onions to tomatoes or favorite salsa. Season with salt and pepper.
5.Line the bottom of the pan with 4 tortillas. Pour 1 cup of salsa over them.
6.Spread about 1 cup of the vegetables over and about ½cup each of beans and corn, if using any, over the vegetables.
7.Repeat another layer of tortillas, salsa and vegetables with beans two times more.
9.Bake in a 350°F preheated oven for about 20-25 minutes or until cheese is melted and bubbling hot through the center. Remove from oven. Let cool 5 minutes before cutting.
10.OR to store it: Once cooled, wrap lasagna tightly with plastic warp and then alumi-num foil. Store in the refrigerator for up to three days or in the freezer for up to two months.
Baking Tips: Before cooking, allow frozen lasagna to thaw in the fridge over night.