meatless

mexican-style vegetable lasagna

►make ahead up to 24 hours

Prep: 35 minutes Chill: 2 to 24 hours Stand: 40 minutes Bake: 30 minutes at 375°F Makes: 6 servings

  • ½ cup chopped onion (1 medium)
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 5 cups sliced fresh mushrooms
  • 1¼ cups sliced yellow summer squash (1 medium)
  • ¾ cup chopped red sweet pepper (1 medium)
  • ½ cup frozen whole kernel corn
  • 1 6-ounce package fresh baby spinach (about 5 cups)
  • 3 eggs
  • 2 cups cream-style cottage cheese
  • 1½ cups crumbled Cojita cheese or shredded mozzarella cheese (6 ounces)
  • ½ cup fresh cilantro leaves
  • 10 6-inch corn tortillas
  • 1¾ cups salsa

1. Lightly grease a 2-quart rectangular or square baking dish; set aside. In an extra-large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add mushrooms, squash, sweet pepper, and corn. Cook and stir for 5 to 7 minutes or until mushrooms are tender and squash is crisp-tender. Stir in spinach. Cook and stir just until spinach starts to wilt. Remove from heat.

2. In a food processor or blender combine eggs, cottage cheese, and 1¼ cups of the Cojita cheese. Cover and process or blend until combined. Add cilantro. Cover and process or blend with on/off pulses until cilantro is chopped.

3. To assemble lasagna, arrange five of the tortillas in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with cheese mixture and vegetable mixture. Top with the remaining five tortillas, cutting as necessary to fit. Spread salsa over tortillas; sprinkle with the remaining ¼ cup Cojita cheese. (To serve today, continue as directed in Step 5.)

4. Cover baking dish with plastic wrap. Chill for 2 to 24 hours. To serve, let stand at room temperature for 30 minutes.

5. Preheat oven to 375°F. Bake, uncovered, for 30 to 40 minutes or until lasagna is set. Let stand for 10 minutes before serving.

Per serving: 441 cal., 22 g fat (9 g sat. fat), 152 mg chol., 1,163 mg sodium, 39 g carb., 7 g fiber, 26 g pro.

Tip

To freeze corn and flour tortillas, squeeze out the air from the original packaging, then place in a resealable plastic freezer bag. Freeze up to 8 months. Place tortillas in the refrigerator or on the counter to thaw.