Easy Mexican Lasagna

Ingredients

For Vegetable Filling:
• 2 tsp. extra virgin olive oil
• 1 medium onion, diced
• 2 small zucchini, chopped
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. crushed red pepper flakes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (10-oz.) can diced tomatoes and green chilies
• 1 cup frozen corn
For Ricotta Filling:
• 1 (16-oz.) container ricotta cheese
• 1 cup Mexican blend shredded cheese
• 1 large egg
• 1 garlic clove, minced
• 1 tsp. salt
• 1/4 tsp. pepper
For Assembly:
• nonstick cooking spray
• 1 (24-oz.) jar Pace® Picante Sauce
• 20 corn tortillas
• 1 cup Mexican blend shredded cheese
For Serving:
• cilantro, green onions, black olives, avocado, sour cream, tomatoes, salsa

Instructions

1. Preheat oven to 375 degrees.
Prepare vegetable filling:
2. Heat olive oil in a large frying pan over medium-high heat.
3. Add onion to oil and saute until softened and starting to brown.
4. Stir zucchini into onions; cook until tender and browned.
5. Mix garlic, chili powder, cumin, salt, oregano, and red pepper flakes into veggies; cook, stirring constantly, until fragrant (about 30 seconds).
6. Add beans, diced tomatoes and green chilies, and corn to veggies.
7. Cook until heated through.
8. Remove from heat, taste, and season to taste with additional salt, if desired.
Prepare ricotta filling:
9. While veggies are cooking, place ricotta, Mexican cheese, egg, garlic, salt, and pepper in a medium bowl.
10. Stir well.
Assemble Mexican Lasagna:
11. Spray a 13x9-inch baking pan with nonstick cooking spray.
12. Spread half of the picante sauce in the bottom of the pan.
13. Top salsa with 5 tortillas, breaking them in halves or quarters, if needed, to cover the pan.
14. Cover tortillas with half of the vegetable mixture.
15. Add another layer of 5 tortillas.
16. Spread ricotta over the tortillas.
17. Layer 5 more tortillas on top of the ricotta.
18. Cover the tortillas with the remaining vegetable mixture.
19. Add another layer of 5 tortillas.
20. Top the tortillas with the remaining picante sauce.

21. Cover the pan tightly with tin foil.
22. Bake lasagna for 30 minutes or until hot.
23. Remove tin foil from pan, then top with 1 cup Mexican cheese.
24. Return lasagna to oven and bake until cheese is melted and lightly browned, about 10 to 15 minutes.
25. Remove Mexican Lasagna from oven. Let stand 5 to 10 minutes before serving.
To serve:
26. Serve lasagna sprinkled with your favorite toppings. Enjoy!