Vegetable Tortilla Lasagne

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Zucchini - (abt 10 oz) - halved, then (large)
		Cut crosswise into thin slices
1 teaspoon	5ml	Cumin
		Cayenne - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Ricotta cheese
1 1/4 cups	182g / 6.4oz	Grated Monterey Jack cheese - (abt 1/4 lb)
1/2 teaspoon	2.5ml	Dried oregano
1 cup	62g / 2.2oz	Bottled tomato salsa - (abt 9 oz)
6		Corn tortillas - (6" dia)
		Fresh coriander
		Lime wedges

Recipe Instructions

Preheat oven to 500 degrees.

In a skillet heat vegetable oil over moderately-high heat. Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes. Add the corn, stirring, and cook for another 2 minutes. Remove from heat and set aside.

In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.

Lightly grease a loaf pan, 8 1/2- by 4 1/2- by 3-inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack, and 1 tablespoon coriander.

Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving. Cut lasagne in half and serve with lime.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8913)

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