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Tortilla Lasagna

Yields412 Servings

 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
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Directions:

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

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2.Preheat oven to 350°F.

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3.Chop produce as directed. Grease a 9x13-inch pan.

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4.Add onions to tomatoes or favorite salsa. Season with salt and pepper.

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5.Line the bottom of the pan with 4 tortillas. Pour 1 cup of salsa over them.

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6.Spread about 1 cup of the vegetables over and about ½cup each of beans and corn, if using any, over the vegetables.

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7.Repeat another layer of tortillas, salsa and vegetables with beans two times more.

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8.Top with shredded cheese.

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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.

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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.

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Baking Tips: Before cooking, allow frozen lasagna to thaw in the fridge over night.

Nutrition Facts

412 servings

Serving size

6

Amount per serving
Calories277
% Daily Value *
Total Fat 5g7%

Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 428mg19%
Total Carbohydrate 49g18%

Dietary Fiber 11g40%
Total Sugars 14g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.