70
MIN
MIN
Ingredients
- 1 medium yellow onion
- 3 medium cloves garlic
- 4 ounces mushrooms
- 1 medium green bell pepper
- 2 bunches fresh spinach
- 1 medium sweet potato
- 4 ounces low-fat white cheddar cheese
- 9 (6-inch) corn or whole wheat tortillas
- 1 Tablespoon canola oil
- 1 teaspoon dried oregano
- 5 ounces Queso Fresco or Feta cheese
- 1 (10-ounce) can green chile or enchilada sauce
- Non-stick cooking spray
Optional Ingredients
Materials
- 9-by-13-inch baking dish
- Aluminum foil
- Baking sheet
- Box grater
- Can opener
- Cutting board
- Large skillet with lid
- Measuring spoons
- Medium bowl
- Sharp knife
- Vegetable peeler
Instructions
- Preheat oven to 350°F.
- Peel, rinse, and chop onion. Peel and mince garlic.
- Wipe any soil off mushrooms with a damp paper towel. Cut into thin slices.
- Rinse bell pepper. Remove core and seeds. Cut into thin strips.
- Rinse spinach. Tear or chop into pieces.
- Rinse and peel sweet potato. Shred using the large holes of a box grater.
- Grate white cheddar cheese.
- Tear tortillas in half.
- In a large skillet over medium-low heat, heat oil. Add onions. Cook until transparent, about 5-7 minutes. Add garlic, mushrooms, bell pepper, and oregano. Raise heat to high. Stir in shredded sweet potato. Cook until soft, about 8-10 minutes more. Stir in spinach. Cover and cook until just wilted, about 2 minutes.
- In a medium bowl, crumble Queso Fresco or Feta. Add grated white cheddar. Stir to mix cheeses.
- Spray the bottom of a 9-by-13-inch baking dish with non-stick spray. Layer 9 tortilla halves over the bottom, with the flat edges against the side of the dish and the rounded pieces overlapping in the center. Cover the tortillas with ½ of the cooked vegetables. Drizzle ½ of the enchilada sauce on top. Sprinkle ½ of the cheese. Layer the remaining 9 tortilla halves over the cheese. Add another layer using the remaining vegetables, sauce, and cheese.
- Cover baking dish with aluminum foil.
- Bake for 40 minutes. Remove foil. Keep baking until cheese on top is lightly browned, about 10 minutes more.
Chef’s Notes
- For more heat, add ½ teaspoon red pepper flakes or a pinch cayenne pepper when cooking the veggies.
- Use leftover cooked veggies like green beans, carrots, eggplants, winter squash, or greens. Cut veggies into small pieces. Warm in a skillet or microwave before adding to the lasagna.
- To ensure this recipe is truly gluten-free, use ingredients labeled "certified gluten-free." Some foods, like oats or soy sauce, can contain traces of gluten depending on the brand or processing methods.
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