If you have ever cooked a proper lasagna before, you know how tedious it can be, but today I want to share with you a very quick and easy take on the classic lasagna. As soon as I came accross this recipe on Vegetarian Times, I knew I had to try it, because it looked like nothing I have ever tasted before, and well, being the lazy girl that I am, I can never say no an easy recipe =P
Personally, I never really follow a recipe very closely - in fact, I rarely properly measure my ingredients, I like to just "throw as I go" and adjust to taste. When I looked up the ingredient list, I was disappointed to see that I did not have half of what is required in my cupboard, but of course I found alternatives.
Basically, you will need around 8 flour tortillas, oil (I used vegetable oil), vegetables (I used onions, tomatoes and peppers), any type of beans (I like to use a can of bean mix), corn kernels, cheese (Mozzarella is my favorite but feel free to use more than one kind) and finally, spices to taste (I used chili and garlic powder).
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once (this is optional but it will prevent them from getting soggy as the dish bakes).
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili and garlic powder, and cook 30 seconds. Add strained tomatoes, beans, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Now comes the fun part - you will be building your lasagna! Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese.
Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges. See, I told you it was easy! Enjoy!
Original recipe from Vegetarian Times