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.
Ingredients
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.