Recipe - Southwestern Vegetable Lasagna

1 pound Zucchini, cut into
1/4inchthick slices
1 tablespoon Olive oil, divided
1 cup Fresh or frozen corn
kernels, thawed
Three fourths cup SARGENTO Ricotta Cheese
1 teaspoon Ground cumin
One fourth teaspoon Salt
1 Jar (16ounce) thick and
chunky salsa
7 Corn (6inch) tortillas, cut
into quarters
9 ounce SARGENTO Sliced Natural
Mozzarella Cheese
Toppings: minced fresh
cilantro, cut or sliced up ripe
olives, sour cream, chopped
tomatoes

Toss zucchini with 1 One half teaspoons olive oil; spread in a single layer on a
15x 10inch jellyroll pan. Toss corn with 1 One half teaspoons olive oil;
spread in single layer in a 9inch square baking pan. Bake vegetables
(using both oven racks) at 500ø for 15 to 20 minutes or until vegetables
are lightly browned, stirring corn and switching pan positions in oven
halfway during cooking time. Let cool.

Combine ricotta cheese, cumin, and salt; stir well, and set aside. Place
salsa in a fine wire mesh strainer; drain excess liquid from salsa. Place
in a small bowl and set aside.

Arrange 9 tortilla quarters in bottom of a greased 9inch square baking
dish, arranging to fit and cover bottom completely. Spread 2/3 cup salsa
over tortillas. Arrange 2 cheese slices over salsa. Spoon half of ricotta
mixture evenly over salsa. Top with half of zucchini and corn. Repeat
layers once. Top with remaining tortillas, remaining salsa, and remaining
cheese slices. Cover with aluminum foil, and bake at 400ø for 30 minutes or
until thoroughly heated. Let stand 5 minutes before serving. Serve with
toppings, if desired.

Posted to MMRecipes Digest V4 #188 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997