Roasted Vegetable Tortilla Bake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons vegetable oil
• 1 large zucchini, thinly sliced
• 1 cup frozen corn, thawed
• 1 vidalia onion, thinly sliced
• 1/2 cup ricotta cheese
• 1 1/2 cups monterey jack cheese, grated
• 1 teaspoon cumin
• 1 -15 ounce chunky salsa, drained
• 1 (7 ounce) jar roasted red peppers, drained & patted dry
• 6 inches corn tortillas
• 3 tablespoons fresh cilantro, shredded

Recipe

• 1 preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
• 2 arrange zucchini in one layer in one pan, and the onion and corn in the other pan. sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
• 3 stir corn and switch positions of pans in oven. roast vegetables 5 minutes more, or until lightly browned.
• 4 while vegetables are roasting, stir together ricotta, 1 cup monterey jack, cumin, salt & pepper.
• 5 lightly grease a loaf pan.
• 6 trim tortillas into rectangles to fit pan. cover bottom of loaf pan with 2 tortillas overlapping in the middle.
• 7 spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
• 8 make another layer of tortillas and vegetables in the same manner.
• 9 top with remaining 2 tortillas, salsa, monterey jack and cilantro.
• 10 cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
• 11 let stand covered 5 minutes before serving. cut in slices and serve with lime.
• 12 easily doubled.