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
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
Calories: 444kcal | Carbohydrates: 13g | Protein: 27g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 126mg | Sodium: 939mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6528IU | Vitamin C: 40mg | Calcium: 696mg | Iron: 3mg