Preheat the oven to 375?F. Spray a 9 by 13-inch baking dish with cooking spray and set aside.
To prepare the sauce, heat the olive oil and garlic in a sauce pan over medium heat until the garlic becomes golden and fragrant. Add the crushed tomatoes and spices, and stir to combine. Bring to a boil and then reduce to a simmer while you prepare the filling. Season to taste with the Kosher salt before using the sauce in the lasagna.
Meanwhile, prepare the filling by heating the olive oil in a large skillet (or saute pan) over medium heat. Add in the onion, squash, bell pepper, and jalape?o. Saute the vegetables until tender. Add in the corn and saute for another minute. In separate mixing bowl, combine the shredded chicken and cilantro. Add in the sauteed vegetables and season with salt and pepper.
To assemble the lasagna, spread a layer of sauce on the bottom of the prepared baking dish. Top with a layer of tortillas. On top of the tortillas, spread half of the filling. Top the filling with cheese and another layer of sauce. Repeat the layers of tortillas, filling, cheese, and sauce. Finally, top the lasagna with a final layer of tortillas, sauce, and cheese.
Bake uncovered for about 30 minutes until bubbly. Allow the lasagna to rest for at least 10 minutes prior to serving. If desired, serve topped with sour cream and guacamole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2089g) | ||
Recipe Makes: 1 | ||
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Calories: 2232 | ||
Calories from Fat: 1156 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.4g | 171 % | |
Saturated Fat 34.7g | 174 % | |
Monounsaturated Fat 55.8g | ||
Polyunsanturated Fat 27g | ||
Cholesterol 513.8mg | 158 % | |
Sodium 2051.9mg | 71 % | |
Potassium 5406mg | 142 % | |
Total Carbohydrate 135g | 40 % | |
Dietary Fiber 32.6g | 130 % | |
Sugars, other 102.4g | ||
Protein 154.5g | 221 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2232
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