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Vegetarian Tortilla Casserole (Lasagna Olé) – vegetarian recipe
Stav Kogan

Vegetarian Tortilla Casserole (Lasagna Olé)

A hearty and flavorful vegetarian casserole layered with corn tortillas, a rich vegetable medley of mushrooms, squash, and peppers, and a creamy cilantro-cheese mixture, all baked to perfection with salsa on top.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 to 8 serving
Calories: 441
Ingredients Method Nutrition

Ingredients
  

  • 1⁄2 cup (480 ml) chopped onion (1 medium)
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 6 cloves garlic, minced
  • 5 cups (1200 ml) sliced fresh mushrooms
  • 11⁄4 cups (960 ml) sliced yellow summer squash (1 medium)
  • 3⁄4 cup (960 ml) chopped red sweet pepper (1 medium)
  • 1⁄2 cup (480 ml) frozen whole kernel corn
  • 1 6-ounce package fresh baby spinach
  • 3 eggs
  • 2 cups (480 ml) cream-style cottage cheese
  • 11⁄2 cups (480 ml) crumbled Cotija cheese or shredded mozzarella cheese (6 ounces)
  • 1⁄2 cup (480 ml) fresh cilantro leaves
  • 10 6-inch corn tortillas
  • 13⁄4 cups (960 ml) salsa
  • 1 Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish; set aside. In an extra-large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add mushrooms, squash, sweet pepper, and corn. Cook and stir for 5 to 7 minutes or until mushrooms are tender and squash is crisp-tender. Stir in spinach. Cook and stir just until spinach starts to wilt. Set aside.
  • 2 In a food processor or blender combine eggs, cottage cheese, and 11⁄4 cups (960 ml) of the Cotija cheese. Cover and process or blend until well mixed. Add cilantro. Cover and process or blend with several on/off pulses until cilantro is chopped.
  • 3 To assemble, arrange 5 of the tortillas in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with cheese mixture and vegetable mixture. Top with the remaining 5 tortillas, cutting as necessary to fit. Spread with salsa; sprinkle with the remaining 1⁄4 cup (960 ml) Cotija cheese.
  • 4 Bake, uncovered, for 30 to 40 minutes or until mixture is set. Let stand for 10 minutes before serving.

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish; set aside. In an extra-large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add mushrooms, squash, sweet pepper, and corn. Cook and stir for 5 to 7 minutes or until mushrooms are tender and squash is crisp-tender. Stir in spinach. Cook and stir just until spinach starts to wilt. Set aside.
  2. In a food processor or blender combine eggs, cottage cheese, and 1 1/4 cups (960 ml) of the Cotija cheese. Cover and process or blend until well mixed. Add cilantro. Cover and process or blend with several on/off pulses until cilantro is chopped.
  3. To assemble, arrange 5 of the tortillas in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with cheese mixture and vegetable mixture. Top with the remaining 5 tortillas, cutting as necessary to fit. Spread with salsa; sprinkle with the remaining 1/4 cup (960 ml) Cotija cheese.
  4. Bake, uncovered, for 30 to 40 minutes or until mixture is set. Let stand for 10 minutes before serving.

Nutrition

Calories: 441kcalCarbohydrates: 39gProtein: 26gFat: 22g

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