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
1
1.Wash hands with soap and warm water. Wash produce well.
2
2.Preheat oven to 350°F.
3
3.Chop produce as directed. Grease a 9x13-inch pan.
4
4.Add onions to tomatoes or favorite salsa. Season with salt and pepper.
5
5.Line the bottom of the pan with 4 tortillas. Pour 1 cup of salsa over them.
6
6.Spread about 1 cup of the vegetables over and about ½cup each of beans and corn, if using any, over the vegetables.
7
7.Repeat another layer of tortillas, salsa and vegetables with beans two times more.
8
8.Top with shredded cheese.
9
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
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.
12
Baking Tips: Before cooking, allow frozen lasagna to thaw in the fridge over night.
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
1
1.Wash hands with soap and warm water. Wash produce well.
2
2.Preheat oven to 350°F.
3
3.Chop produce as directed. Grease a 9x13-inch pan.
4
4.Add onions to tomatoes or favorite salsa. Season with salt and pepper.
5
5.Line the bottom of the pan with 4 tortillas. Pour 1 cup of salsa over them.
6
6.Spread about 1 cup of the vegetables over and about ½cup each of beans and corn, if using any, over the vegetables.
7
7.Repeat another layer of tortillas, salsa and vegetables with beans two times more.
8
8.Top with shredded cheese.
9
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
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.
12
Baking Tips: Before cooking, allow frozen lasagna to thaw in the fridge over night.
