Corn Tortilla "Lasagne" with Green Veggies and Roasted Red Pepper Chile Sauce
Layer it up and enjoy a bevy of vegetables and cheeses between the tortilla layers. Dried Guajillo Chiles enhance the roasted pepper and tomato sauce with a mild kick.
Servings: 6 hearty servings
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Ingredients
- 3 teaspoons extra virgin olive oil divided
- 1 cup leeks cleaned, dried, sliced
- 2 teaspoons fresh garlic peeled, coarsely chopped
- 6 ounces fresh spinach (six cups packed)cleaned, coarsely chopped
- 5 ounces baby kale (4 cups packed) cleaned, coarsely chopped
- 3 tablespoons fresh parsley coarsely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 large egg I use pasture raised
- 16 ounces ricotta cheese I use whole milk
- 2 cups monterey jack cheese grated
- 1/2 cup aged gouda grated; such as Old Amsterdam
- 10 - 11 6" corn tortillas I use Trader Joes, gluten free
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Mexican oregano
- 1 3/4 cups Karen's Roasted Pepper and Tomato Chile Sauce (see recipe)
Instructions
- Make the Roasted Pepper Tomato Chili Sauce - you will need 1 3/4 cups.
Cook the Green Vegetables:
- Add 2 teaspoon evoo to a large 12 inch skillet. Set heat to medium-low and add leeks and garlic; cook stirring until softened but not colored, about 3 minutes. Add spinach, cook stirring until softened but not colored, about 3 minutes. Add 1 teaspoon evoo and kale, cook stirring until softened but not colored, about 3 minutes.
- Add parsley, salt & pepper, stir in. Take off heat and cool completely.
The Ricotta Mixture:
- In a large bowl, whisk egg; add ricotta and mix well with a rubber spatula. Add the totally cooled vegetable mixture, mix well. Add 1 1/2 cups Monterey Jack cheese (reserving 1/2 cup) and aged gouda; mix in.
Layer ingredients in Pan:
- Cut tortillas in half. Add 1 T. evoo to a small bowl.
- Add 1/4 cup of Roasted Pepper Tomato Chili Sauce to the bottom of a 8" x 11" (or similar size) baking pan and smooth it.
- Add the tortillas (3 - 3 1/2 of them) to cover the bottom; fit them as best you can. Lightly brush with the oil.Add 1/2 cup of sauce and smooth. Add HALF of the cooled ricotta-vegetable mixture and smooth.
- Add another layer of tortillas, brush with oil. Add 1/2 cup of sauce and smooth. Add remaining cooled ricotta-vegetable mixture and smooth. Top with last layer of tortillas, brush with oil. Add 1/2 cups of sauce, smoothing.
- Lastly - sprinkle the top evenly with remaining 1/2 cup Monterey Jack cheese and sprinkle with 1/4 teaspoon Mexican oregano.Cover with heavy foil (doming so does not touch cheese) and bake 25 minutes . Uncover and cook for 20 minutes until just bubbly and lightly golden on top.
To Serve:
- Cool slightly and cut into 6 wedges. Serve with extra Roasted Pepper Tomato Chile Sauce and sprinkle with chopped parsley.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Corn Tortilla "Lasagne" with Green Veggies and Roasted Red Pepper Chile Sauce
Amount per Serving
Calories
444
% Daily Value*
Fat
33
g
51
%
Saturated Fat
18
g
113
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
126
mg
42
%
Sodium
939
mg
41
%
Potassium
648
mg
19
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
27
g
54
%
Vitamin A
6528
IU
131
%
Vitamin C
40
mg
48
%
Calcium
696
mg
70
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.