Meatless Monday, Mexican Style

Enchilada Lasagna 
served with crispy kale chips and carrot sticks

This is a vegetarian Mexican spin on a traditional lasagna that I came up with last year.  It is so hearty and delicious that even my meat loving husband frequently requests that I make it.  The choice of beans, tomatoes, any additional veggies or spices, even the cheeses can be switched around depending on what you and your family prefer or what you happen to have in your pantry.  This is my go to combination when I want to feed everyone and warm the house up in the process.  So give meatless a try this Monday and let me know what you think!!!

Enchilada Lasagna    

12- 14 whole wheat flour (or whole grain corn) soft tortillas

2 cans of organic diced tomatoes (with or without chilies), drained

Jar of your favorite salsa

2 cans of organic black beans, rinsed and drained

1 can of organic dark red kidney beans, rinsed and drained

Whole head of garlic, roasted (optional)

16 oz. Ricotta cheese

1 C. shredded Parmesan cheese

1 C. plain Greek yogurt

2 tsp. ground cumin

2 tsp. garlic powder

2 tsp. chili powder

1 tsp. turmeric

1 ½ - 2 C. shredded sharp cheddar cheese (reserve ½ cup for the top)

Toppings:

Spicy green jalapeno salsa

Plain Greek yogurt

Sliced avocados

Combine the diced tomatoes, regular salsa, both the beans and the roasted garlic in one bowl.  In another bowl, combine the ricotta cheese, the Parmesan cheese, the Greek yogurt and the spices. Layer a third of the tomato mixture across the bottom of a 9 x 13 inch pan.  Then breaking apart the tortillas into 1/2s and 1/3s, spread evenly so that most of the pan is covered.  Top tortillas with a third of the cheese mixture and then sprinkle a bit of cheddar on top. Then repeat starting with the tomatoes again, then tortillas, cheese mixture and cheddar until all of it has been used. Top the last tortilla layer with just shredded cheese…. Or finish however you like.  J Cover with foil and bake in a 350F oven for about 45 minutes.  Uncover and bake for another 10 minutes or until golden on top and heated through. Serve with spicy green salsa, plain Greek yogurt and sliced avocados.  Enjoy!!!