Lasagna... Tortilla Lasagna With or Without Beef |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Some of my golf friends were talking about this crazy lasagna not made with noodles but made with Tortillas! I told them that this is the farthest thing from lasagna, period. But I must say it is a nice change from the traditional lasagna! Ingredients:
1 cup frozen corn |
1 large zucchini, sliced into 1/4 inch rounds |
1 teaspoon olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup canned black beans, drained |
1 1/2 cups jarred salsa verde |
1/4 cup sour cream |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
8 flour tortillas, cut in half (8 inch) |
1 cup shredded mexican blend cheese (taco cheese) |
2 tablespoons minced cilantro |
1 lb ground beef |
Directions:
1. ******* Please Note: If you want beef, brown and drain beef to get the grease off, set aside.
2. In a preheated oven at 400°F, line 2 baking sheets with foil and add corn to one of them.
3. On the second baking sheet, toss the zucchini slices with oil, salt and pepper. Spread into a single layer. Put both baking sheets in the oven, roast the corn for 12 minutes and the zucchini for 15 minutes.
4. Meanwhile in a bowl, mix the verde, sour cream, chili power and cumin; set aside.
5. To assemble the lasagna, in a 9x9 inch baking dish, cover the bottom with 1/3 of the salsa verde mixture. (Place half the ground beef on top of the bottom layer of tortillas and then the other half on the second layer of tortillas then continue).
6. Add a layer of tortillas, followed by half the zucchini slices, half the corn, half the beans and a sprinkle of cilantro. Spoon 1/3 more of the salsa verde sauce on top, and cover with 1/3 of the cheese and cilantro into the dish.
7. Place the lasagna in the oven and cook until cheese is melted, about 10-15 minutes.
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