Craving a mouthwatering dish that combines the best of Mexican and Italian cuisines? Look no further than this game-changing Roasted Vegetable Tortilla Lasagna! Imagine layers of perfectly roasted vegetables, melted cheese, and zesty marinara sauce, all nestled between crispy corn tortillas. This recipe is about to revolutionize your dinner routine, offering a delicious twist on traditional lasagna that will have your family and friends begging for seconds. Whether you're a vegetarian looking for a show-stopping meal or simply want to add some excitement to your weeknight dinner, this recipe is your ultimate culinary adventure!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 6 corn tortillas
- 2 cups roasted vegetables (zucchini, bell peppers, onions)
- 2 cups shredded cheese (mozzarella and cheddar)
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- If not already prepared, roast the vegetables. Chop zucchini, bell peppers, and onions into similar-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until vegetables are tender and slightly caramelized.
- In a mixing bowl, combine the roasted vegetables with Italian seasoning, ensuring they are evenly coated.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place two corn tortillas side by side to cover the bottom of the dish, slightly overlapping if needed.
- Add a layer of roasted vegetables over the tortillas, followed by a sprinkle of mixed shredded cheese.
- Pour a portion of marinara sauce over the vegetables and cheese, ensuring even coverage.
- Repeat the layering process: tortillas, vegetables, cheese, and sauce, creating 2-3 layers total.
- For the final layer, ensure the top is covered with cheese and sauce.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the lasagna rest for 10 minutes before serving to allow it to set.
- Slice into portions and serve hot, garnishing with fresh herbs like basil or parsley if desired.
Tips
- Vegetable Roasting Secrets: Cut your vegetables into uniform sizes to ensure even roasting. Don't overcrowd the baking sheet - this helps them caramelize beautifully instead of steaming.
- Cheese Selection: Mix different types of cheese for maximum flavor. The combination of mozzarella and cheddar provides both melty texture and rich taste.
- Tortilla Trick: Use corn tortillas at room temperature and slightly overlap them to create a solid base for your lasagna.
- Sauce Distribution: Spread marinara sauce evenly between layers to keep the dish moist and flavorful.
- Resting is Crucial: Always let the lasagna rest for 10 minutes after baking. This helps it set and makes serving much easier.
- Make-Ahead Magic: This dish can be prepared in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking from cold.
- Garnish Game: Fresh herbs like basil or parsley can elevate the presentation and add a burst of fresh flavor.
Nutrition Facts
Calories: 197kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
