When lasagna gets boring and you want another simple to make dish full of flavor, try this Corn Tortilla Lasagna. There is no boiling, no sautéing, and it only needs 30 minutes in the oven from start to finish. Try this dish when you need an easy meal or go ahead and double or triple it for the next time you have guests over.
Ingredients:
18 corn tortillas
8 oz ricotta cheese
8 oz shredded cheese
15 oz pico de gallo ( or salsa)
15 oz canned corn, drained
15 oz black olives, drained and sliced
15 oz can black beans, rinsed and drained
1 red pepper, diced
Directions:
Preheat the oven to 400 degrees. In a 9 x 13 inch baking pan, layer 6 tortillas, slightly overlapping each other to cover the bottom of the pan. Smear 1/3 of the ricotta over the tortillas. Sprinkle on half of the corn, beans, olives, and pepper. Spread 1/3 of the salsa on top of the veggies and sprinkle with 1/3 of the shredded cheese. Repeat the layers a second time. Finish up by layering the last 6 tortillas, smear with the remaining ricotta and salsa and coat with the remaining shredded cheese. Bake in the oven uncovered for 30 minutes, until the cheese is melted and bubbly. Enjoy!
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