Southwestern Vegetable Lasagna
1 lb Zucchini, cut into -1/4-inch-thick slices 1 tb Olive oil, divided 1 c Fresh or frozen corn -kernels, thawed 3/4 c SARGENTO Ricotta Cheese 1 ts Ground cumin 1/4 ts Salt 1 Jar (16-ounce) thick and -chunky salsa 7 Corn (6-inch) tortillas, cut -into quarters 9 oz SARGENTO Sliced Natural -Mozzarella Cheese Toppings: minced fresh -cilantro, sliced ripe -olives, sour cream, chopped -tomatoes Toss zucchini with 1 1/2 teaspoons olive oil; spread in a single layer on a 15-x 10-inch jellyroll pan. Toss corn with 1 1/2 teaspoons olive oil; spread in single layer in a 9-inch square baking pan. Bake vegetables (using both oven racks) at 500 SectionsAbout Us© Quench Magazine |