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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.
can re-fried beans
can fire roasted tomatoes
chili powder divided
container ricotta cheese
each garlic & onion powder
chopped fresh cilantro
I used a mix of pepper jack, monterey jack, and cheddar
red bell pepper chopped
red onion chopped
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.
* you may need two baking sheets depending on the size of your pan