Ingredients
Scale
For the cheese mixture:
- 1 15-oz. container part-skim ricotta
- 1 cup shredded Mexican blend of cheeses
- 2 – 3 cloves garlic, chopped
- 1 sprig fresh cilantro leaves, chopped
- 1 sprig fresh oregano leaves, chopped
- 1/2 teaspoon cumin
- A pinch of chipotle powder
For the lasagna:
- 3 medium (8-inch) zucchini and/or eggplant, sliced super-thin
- About 2 cups salsa
- 1 1/2 cups taco meat
- 1/2 cup chopped bell pepper
- Chopped jalapeno (optional)
- 1 cup cooked corn
- 1 cup cooked, seasoned black beans
- About 2 cups shredded Mexican blend of cheeses
Instructions
- In a small mixing bowl, mix the ricotta cheese with the other ingredients.
- Preheat oven to 350 F. Spray a baking sheet with cooking spray. Lay the zucchini strips on the pan, spritz the tops with cooking spray, then roast zucchini for about 10 minutes or until tender. With a clean kitchen towel, try to squeeze as much moisture out of the zucchini as you can. When the zucchini is done, increase the heat to 375 F.
- Spray a 13x9x2-inch pan (or 2-quart rectangular casserole pan) with cooking spray. Spread a very thin layer of salsa on the bottom, then a layer of zucchini. Spoon half the ricotta mixture over it and smooth with a spoon. Add half the taco meat and spread that over the ricotta. Sprinkle with half the corn and half the black beans, then with 1/3 of the shredded cheese.
- Make another layer of zucchini or eggplant, then repeat the ricotta, bell pepper, corn, beans, jalapeno, and then another third of the shredded cheese.
- Now top with one more layer of zucchini and the rest of the salsa. Top with the rest of the cheese.
- Bake at 375 F for 1 hour 15 minutes or until some of the juices have evaporated. Let sit for 15 minutes before cutting.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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