Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.