Roasted Vegetable Mexican Lasagna
Author: 
Recipe type: Entree, side dish
Cuisine: Tex Mex, Vegetarian
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 8x8 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.
Recipe by Run DMT at https://deniseisrundmt.com/2013/01/25/roasted-vegetable-mexican-lasagna/