Try this Vegetable Tortilla Lasagne recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500 degrees. In a skillet heat vegetable oil over moderately-high heat. Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes. Add the corn, stirring, and cook for another 2 minutes. Remove from heat and set aside. In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl. Lightly grease a loaf pan, 8 1/2- by 4 1/2- by 3-inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack, and 1 tablespoon coriander. Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving. Cut lasagne in half and serve with lime. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8913) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-18-1999 Recipe by: Sara Moulton
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 2 servings | ||
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Calories: 441 | ||
Calories from Fat: 331 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 83mg | 26 % | |
Sodium 482.9mg | 17 % | |
Potassium 148.4mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.9g | ||
Protein 24.1g | 34 % | |
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: 441
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