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Southwestern Veggie Lasagna (Magpie's)

Southwestern Veggie Lasagna (Magpie's)

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1 pound zucchini, sliced

1 pound yellow summer squash, sliced

4 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

2 3/4 teaspoons Cavender's Greek Seasoning, divided

3 large onions, quartered and sliced

1 pound frozen corn or kernels cut from 3 ears fresh corn

2 (8-ounce) packages shredded Monterey Jack cheese

1 (8-ounce) package shredded Cheddar cheese

2 cloves garlic, minced

1 1/4 teaspoons ground cumin

1/3 cup chopped cilantro

2 (16-ounce) jars chunky salsa (4 cups), divided

10 (6-inch) corn tortillas, cut in half

1 (15-ounce) can black beans, well drained

 

Preheat oven to 450 degrees.

 

Toss zucchini and squash slices with 2 tablespoons olive oil and 1 teaspoon Greek seasoning; spread out on a 10-by-15-inch jelly roll pan. Toss onions with 1 tablespoon plus 1 teaspoon oil and 3/4 teaspoon Greek seasoning; spread in one end of a second pan. Toss corn with remaining 1 tablespoon plus 1 teaspoon oil and remaining 1 teaspoon Greek seasoning; spread on remaining portion of pan with onions. Roast until vegetables begin to brown, 17 to 22 minutes. Remove vegetables from oven; reduce heat to 350 degrees.

 

In a medium bowl, toss together cheeses, garlic, cumin and cilantro.

 

To assemble: Spread 1 1/2 cups salsa in a 9-by-13-inch baking pan. Arrange 7 tortilla halves over salsa, then half the vegetables and half the beans, followed by about 1/3 of the cheese mixture. Repeat layers. Arrange remaining tortilla halves on top. Dot tortillas with remaining salsa and remaining cheese.

 

Bake until bubbly and heated through, about 45 minutes.

 

Yield: 8 to 12 servings.

 

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