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Roasted Vegetable Mexican Lasagna

HorrorFFF 1 Roasted Vegetable Mexican LasagnaThe first time I made this dish, I impressed my MIL, which is never easy given her natural talent with food.  It’s in the blood, though.  That’s why I call my husband Iron Chef Allan.  Give him an ingredient, any ingredient and he will whip up something amazing.

I happened to serve this dish the evening my MIL flew back into town after visiting her family in Scotland.  She popped in for a quick cup of a tea before for the final leg of her journey back home.  Well, tea became tea (in the British sense of the word) and she stayed for a quick bite too.

Since I hadn’t made the dish before, I didn’t know how it would turn out or taste.  Admittedly, I was a little nervous to serve a new dish to my MIL and Iron Chef Allan.  Years ago, I wore a horrible scarlet letter of cooking shame for the atrocities I performed to poor unsuspecting foods and the loved ones I forced to eat them.  Over the years, I thankfully shed that bad cook persona and I didn’t want this dish to shame me into hanging up my apron now.

What if this dish tasted horrible?  The anticipated feedback played in my head as I cut the casserole into squares to serve it.  “You know what this needs?  A little (fill in blank) would really finish this dish off.”

Time slowed down as Allan and his mom took their first bite.  “Wow,” my MIL exclaimed.  “This is delicious!”

“Hon, you’ve out done yourself with this one,” Allan added.  “I could eat this whole tray.”

I demonstrated my mad culinary skills for them once again and could retain my position in the kitchen.  Phew.

Since that fateful first night, I’ve made this Roasted Vegetable Mexican Lasagna twice and it works well an entrée or as a side dish.  Not all the roasted vegetables fit in the stacked casserole, so I snack on them while it bakes in the oven.  You could also serve the extra veggies on the side.

You could also add a dollop Greek yogurt or sour cream on top (My kids love everything topped with sour cream.), but honestly, it doesn’t need it.  No matter how you serve it, there are rarely any leftovers.

 Roasted Vegetable Mexican Lasagna

Roasted Vegetable Mexican Lasagna
4.5 from 2 reviews

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Recipe type: Entree, side dish
Cuisine: Tex Mex, Vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
A wonderful mix of deliciously roasted vegetables stacked with tortillas, salsa, baby spinach and cheese.
Ingredients
  • 1 poblano chile, cut into matchsticks
  • 2 red bell peppers, cut into matchsticks
  • 1 head of cauliflower, cut into 1-inch chunks
  • 1 small sweet potato, peeled and cut into 1-inch cubes
  • 1 medium onion, sliced Asian style
  • 1 cup frozen corn kernels
  • ¼ cup olive oil
  • 2 tsp ground cumin
  • 3 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • ½ cup fresh cilantro, chopped
  • 16 oz store bought refrigerated salsa (Found in produce aisle.)
  • 10z bag baby spinach
  • 10 ct medium size flour tortillas
  • 7 oz Kraft Reduced Fat Sharp Cheddar Cheese, grated
Instructions
  1. Preheat the oven to 400 degrees F. Prepare a baking sheet with cooking spray.
  2. Toss sliced poblano chile, red bell peppers, cauliflower, sweet potato, onion, and corn in a large bowl with olive oil, cumin, minced garlic, salt and black pepper. Toss vegetables until well coated.
  3. Spread the vegetables evenly over baking sheet. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. At the halfway point, stir or shake the pan to roast veggies evenly. Remove pan from oven and reduce oven temperature to 350 degrees F.
  4. Prepare an 8×8 inch square baking pan with nonstick spray. In a small bowl, combine the chopped cilantro with the salsa and stir. Spread ⅓ cup of salsa into the bottom of the baking pan and covering the bottom well. Add one tortilla over salsa. Cover with about a cup roasted vegetables, a handful of spinach, and about a ¼ cup cheese. Then, make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Repeat steps once more for a third layer of salsa, vegetables, spinach and cheese. Cover with aluminum foil.
  5. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted.
  6. Let it sit for 5 minutes before cutting casserole into squares.

 

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

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 Roasted Vegetable Mexican Lasagna

Denise

Living life as a mom on the run between races and raising three beautiful, brilliant children (ages 11, 7, 2). Before a blissful life as a SAHM, I taught elementary school for 7 years. In 2007, I discovered a passion for running. I'm currently training for a fourth marathon as well as a variety of other races and triathlons. In my spare time, I am the lead organizer for the Tampa Bay Bloggers on Facebook. I'm currently training for two marathons as well as a variety of other races and triathlons. From start to finish, I'm a mom on the run trying maintain an easy pace through it all.

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  • Johnny@Fitness Kings says:

    Sounds delicious. I had a Mexican lasagna at a party before the end of the year (how festive!) and it was pretty good. Impressing the MIL is pretty awesome as well : ).

    25 January, 2013 at 4:09 pm
  • jan says:

    Ahhhh…that lasagna looks yummy … good for you on impressing the MIL in the kitchen :)

    25 January, 2013 at 8:31 pm
  • Michelle says:

    Get out, girl! This is awesome and has some unexpected veg–sweet potatoes & cauliflower.

    Thank you for hosting. Of course, I’m crashing the party with something not so healthy.

    26 January, 2013 at 1:13 am
  • Mareli says:

    Hi Denise…I admire that you run..I wish I could do that! I am a newbie and you have a happy blog. I would love to be here. Thanks for hosting

    26 January, 2013 at 1:25 am
  • Luna Miranda says:

    this looks really good!
    thanks for sharing the recipe.

    26 January, 2013 at 7:09 am
  • Diane Balch (@DianeBalch) says:

    Great healthy mixture of veggies in this lasagna. Thanks so much for sharing it on foodie friday.

    27 January, 2013 at 2:17 am
  • Steph says:

    Good lawdy this looks scrumptious!

    28 January, 2013 at 3:23 am
  • Linda says:

    You have combined two things, roasted vegetables and lasagna. that are favorites in our house. You can bet I will be making this, in fact, this week for friends who are vegetarian. I can’t wait.

    28 January, 2013 at 3:36 am
  • Jessica Cassidy says:

    that looks so delish :-) My husband loves lasagna :-) How I wish I know how to cook it for him :-) Thank you for sharing your recipe :-)

    last weeks Food Trip Friday :-)

    2 February, 2013 at 1:32 pm

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