Veggie Tortilla Lasagna

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Prep time: 15 minutes

Ingredients:

  • 2 tsp. vegetable oil
  • 1 large zucchini, cut in half and sliced
  • 3/4 c. frozen corn, thawed
  • 7-oz. jar roasted red peppers, sliced
  • 1/3 c. ricotta cheese
  • 1 1/4 c. grated monterey jack cheese
  • 1 c. salsa, drained of juice in a colander
  • 6 6-in. corn tortillas

Directions:

  1. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
  2. Add vegetable oil to large pan and heat, adding zucchini, corn, and peppers.
  3. In bowl, mix cheeses.
  4. Trim sides of tortillas to fit a loaf pan. Layer tortillas, veggies, cheeses, and salsa.
  5. Cover with aluminum foil and bake for 10 to 15 minutes.

Serves: 5

Serving size: 1 slice

Nutritional analysis (per serving):

293 calories
14 g protein
13 g fat
32 g carbohydrate
5 g fiber
32 mg cholesterol
570 mg sodium
335 mg calcium
3 mg iron

Updated and reviewed by: Steven Dowshen, MD



Related Resources

Web SiteCooking Light Cooking Light magazine goes online with recipes for healthy living, plus grocery coupons and tips for feeding your family.
Web SiteMeals for You This site contains extensive categories (including vegetarian, diabetic, and low fat meals) and the ability to search recipes by ingredient.
Web SiteAmerican Dietetic Association The American Dietetic Association offers nutrition news, tips, resources for consumers and dietitians, and a find-a-nutritionist search tool.
Web SiteFood Network TV's Food Network goes online with searchable menus and recipes, an encyclopedia of cooking terms, and ideas from celebrity chefs.


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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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