I did it again: I made another lasagna that seemingly weighed in at 20 pounds.
Ok, that might be a bit of an exaggeration, but hey: saying this one feeds a crowd is not a stretch whatsoever. It’s funny how adding a few ingredients here and there adds up to an enormous end product.
As much as I love Italian food, I thought I’d switch it up with a more Mexican style meal. I love enchiladas, but sometimes I get frustrated with the individual rolling of each piece. Why not just layer all of the goodies lasagna-style? The flavors and texture are the same, but the process is easier (for me at least). Of course, you have the ability to customize your enchilada lasagna to your taste preferences. You could add meat (I wanted to keep mine vegetarian), some black beans, maybe a few leaves of spinach…so many choices. I will say that I was very pleased with the flavor combination I created with these ingredients. I served my slices up with a light spring mix salad tossed with honey lime vinaigrette. It definitely has me thinking of summertime (tacos/Mexican food always does for me)!
And another plus of this huge vegetable enchilada lasagna? There should be some leftovers available after your meal. In my world, that has been a life saver this past week. I’m one of the advisors in charge of the yearbook at the school, and our deadline was this week. Being able to come home to a yummy meal already prepared has taken my stress level down a bit. Whew!
Do you have a favorite recipe that yields leftovers?
Vegetable Enchilada Lasagna
2 medium zucchini, diced
1/2 onion (yellow), diced
2 medium yellow squash, diced
1/2 cup corn kernels (I use frozen)
1 red pepper, diced
1 jalapeno, diced (optional)
1 sweet potato, peeled and diced
4 garlic cloves, minced
3 tbsp olive oil
2 tbsp chile lime seasoning (or 1 1/2 tbsp cumin, 1/2 tbsp chili powder)
4 oz diced green chiles
Salt and pepper, to taste
10 oz enchilada sauce
1/2 cup salsa
8 oz shredded cheddar cheese
2 oz goat cheese crumbles
14 small corn tortillas
1. Preheat oven to 425° F. Chop veggies and place them in a large bowl (zucchini, onion squash, corn red pepper, jalapeno, and sweet potato). Add the minced garlic, olive oil, salt, pepper, and chile lime seasoning (or the cumin/chili powder). Stir/toss to coat the veggies, then spread in an even layer on a baking sheet. Roast in the oven for about 25-30 minutes, stirring the pan occasionally until the vegetables become tender. Remove from oven, stir the green chiles into the mixture, and then reset the temperature to 350° F.
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13″ lasagna pan. Spread a single layer of corn tortillas across the bottom of the pan, much like you would with noodles for a lasagna. For my lasagna, it required about 4.5 tortillas for each layer (I ripped them in half/quarters to fit the pan’s shape). Top with half of the roasted vegetable mixture and about 1/3 of the shredded cheese. Add a new layer of tortillas on top, then spread a thin layer of enchilada sauce and half of the salsa on top. Layer the second half of the vegetables on top, followed by another 1/3 of the cheese. Add the final layer of tortillas, the remaining sauce and salsa, and the rest of the cheese.
3. Cover the lasagna pan with foil; bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the lasagna to cool for at least 5 minutes before cutting and serving. Enjoy!