Vegetable Tortilla Lasagne

Categories: Cklive13
Yield: 2 servings

2 tb Vegetable oil
1 lg Zucchini -; (abt 10 oz),
-halved,
; then
Cut crosswise into thin
-slices
1 ts Cumin
Cayenne; to taste
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Ricotta cheese
1 1/4 c Grated Monterey Jack cheese
--; (abt 1/4 lb)
1/2 ts Dried oregano
1 c Bottled tomato salsa -; (abt
-9 oz)
6 Corn tortillas -; (6" dia)
Fresh coriander
Lime wedges

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

02-18-1999

Recipe by: Sara Moulton

-----

----------