Healthy Mexican Lasagna

Updated: Aug 10

1/2 cup Salsa or Picante

1 cup Pasta Sauce

1/4 cup Onion or Red Onion, chopped

2 cups Spinach or torn Kale

1 zucchini and 1 squash (or 1 cup mushrooms)

5 Wheat Tortillas

1 can Black Beans, drained

6 oz Cottage Cheese

1-2 jalapeños

1 tsp Cayenne Pepper

1 tsp Red Pepper Flakes

1 tsp Rosemary, Thyme or Marjoram

1/2 cup Mozzarella or Cotija Cheese, grated


Spread olive oil lightly on bottom of pan. Add salsa or picante into pasta sauce with herbs. Cut tortilla in half. Put tortilla in pan add in sauce and some cottage cheese, red pepper flakes, cayenne pepper, and jalapeño. Put another tortilla in the pan, this time layering the kale or spinach, zucchini, squash, onion and black beans. Repeat these two layers to fill pan. Place last tortilla on top and press down lightly. Spoon the sauce on the top of this layer. Sprinkle top with mozzarella or cotija cheese, add a dash of cayenne on top.


Bake at 350 for 40 minutes. You may also want to get a little brown on top by turning oven to broil, and broil on Low for 5 minutes. Enjoy!


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