STREAMING NOW: Simply Nigella

Roasted Vegetable Tortilla Bake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A layered Mexican lasagna using corn tortillas in place of lasagna noodles. (Hmmmm - does that still make it a lasagna?) Looks intimidating but is very easy and worth the process!”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
1 casserole
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: