Vegetarian Mexican Lasagna
Recipe: #28393
October 08, 2017
Categories: Onions, Peppers, Sunday Dinner Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"From one of our national supermarkets."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (476.2 g)
- Calories 973.9
- Total Fat - 16.8 g
- Saturated Fat - 4.7 g
- Cholesterol - 26.7 mg
- Sodium - 770.8 mg
- Total Carbohydrate - 167.7 g
- Dietary Fiber - 41.9 g
- Sugars - 12.4 g
- Protein - 44.1 g
- Calcium - 448.5 mg
- Iron - 11.4 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to hot, 200C.
Step 2
Heat 1 tablespoon oil in a large frying pan on high and saute onion, red capsicum, zucchini and minced garlic for 4 to 5 minutes, until tender.
Step 3
Stir in pasta sauce and taco seasoning and bring to the boil on high and then reduce heat to low and simmer for 8 to 10 minutes or until thickened slightly.
Step 4
Stir in kidney beans and corn kernels and simmer for 4 to 5 minutes
Step 5
Lightly grease a round 20cm to 22cm casserole dish and place a tortilla as a base on prepared dish (dish should be the same size as the tortilla) and then sp0oon 1/5 of the bean mixture over the tortilla and cover with a second tortilla and repeat 3 more times, finishing with a tortilla.
Step 6
Sprinkle cheddar cheese over and bake for 15 to 20 minutes until golden and cheese has melted.
Step 7
Cut into wedges and serve with salad.
Tips
No special items needed.
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