Mexican Vegetarian Zucchini Lasagna
This Mexican Vegetarian Zucchini Lasagna combines the tasty flavors of both Italian and Mexican for a tasty, easy to prepare family friendly Meal.
Servings: 6 -8 servings
Ingredients
- 3 medium zucchini
- 1 16 ounce can re-fried beans
- 1 can fire roasted tomatoes 14.5 ounce
- 2 ½ tsp. chili powder divided
- ½ tsp. cumin
- 1 15 ounce container ricotta cheese
- 1 egg
- ½ tsp. each garlic & onion powder
- 2 tbsp. chopped fresh cilantro
- 12 ounces shredded cheese I used a mix of pepper jack, monterey jack, and cheddar
- ½ red bell pepper chopped
- ¼ red onion chopped
Instructions
- Preheat oven 350 degrees.
- Line large baking sheet with parchment paper*
- Using ⅛ setting on mandolin slicer cut zucchini into long strips resembling lasagna noodles
- Lay on baking sheet and sprinkle with salt.
- Bake 10-15 minutes allowing to release some moisture.
- Meanwhile mix beans, tomatoes, 1 tsp. chili powder, ½ teaspoon cumin in small mixing bowl and set aside.
- In separate mixing bowl add ricotta cheese, egg, 1 ½ tsp. chili powder, garlic, onion powder, and chopped cilantro.
- Then in a 13x9 casserole pan you start the layering.
- Start with a thin layer of bean mixture on bottom.
- Next layer zucchini slices, then ricotta mix, cheese mix.
- Repeat one more time ending with bean, then cheese mix.
- Cover and bake in preheated oven 40 minutes.
- Remove from oven and top with bell pepper and red onion.
- Place back in oven and bake additional 10 minutes uncovered.
- Can top with additional cilantro.
- Remove from oven and allow to rest 10 minutes prior to serving.
Notes
* you may need two baking sheets depending on the size of your pan