Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 9×13-inch lasagna
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Cook’s Note
The flavor is dependent on the salsa and enchilada sauce used. For example, if you do not like spicy foods, use a mild salsa and enchilada sauce.
Nutrition Facts (per serving)
| 411 | Calories |
| 21g | Fat |
| 40g | Carbs |
| 19g | Protein |
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