UA Cooperative Extension

Tortilla Lasagna

April 8, 2021

  • Yields: 6

Ingredients

Ingredients:

1 yellow onion, diced

3 cups crushed tomatoes or your favorite salsa

salt and pepper, to taste

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 low-sodium can corn, rinsed and drained (optional)

½ cup shredded cheddar or mozzarella cheese

Directions

Directions:

1.Wash hands with soap and warm water. Wash produce well.

2.Preheat oven to 350°F.

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.

8.Top with shredded cheese.

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.

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Nutrition Facts

Serving Size4 & 1/2 inch piece
Calories277
Sodium428mg
Iron3mg
Protein11g
Cholesterol9mg
Sugar14g
Total Fat5g
Saturated Fat2g
Folate87mcg
Calcium163mg
Total Carbohydrates49g
Dietary Fiber11g