Mexican-ish Lasagna

Serves 6-8
Vegetarian

If you are looking for sophisticated Mexican fare, highlighting the brilliant spices and refined ingredients of the country…this is not it. However, this dish is totally comforting, ooey-gooey, and will satisfy your eternal craving for anything beany, cheesy, spicy, warm, and squishy.

oil
1 onion, chopped
1 head of garlic, chopped
2 bell peppers, sliced into small strips
2 zucchinis, sliced into small strips
2 large tomatoes, diced
1 or 2 cups of corn (frozen or fresh will do)
salt & pepper
dried herbs (I like dried oregano and fresh cilantro)
limes (zest and juice please)
1 jar of your favorite prepared salsa (or you can use my recipe for Salsa de Fuego)
1 package of corn tortillas (you can use flour tortillas…if you want)
1 can of vegetarian refried beans (or you can use my recipe for holy frijoles)
1 package of shredded cheese
Garnish options: avocado, sour cream, green onions, black olives, more salsa, hot sauce

Preheat your oven to 375°.

Sauté the onion, garlic, bell pepper, and zucchini, and tomato in a pan with some oil. Once they are brown, add the corn, your spices, and the zest and juice from a few limes. Turn off the heat.

Now, form the layers of the lasagna:
Spread about 6 tortillas with some of the refried beans. Place them (bean-side up) on the bottom of a large, greased baking dish, making sure to overlap them. Spoon some of the veggie mixture over the tortillas. Next, layer some of the salsa and some of the cheese on top of the veggies. That completes the first layer.

Continue to layer these ingredients until you run out of the veggie mixture.

Spread 6 more tortillas with some beans and place them (bean-side down) on top of the last layer. Sprinkle the top with more cheese.

Pop the lasagna into the oven until the cheese is bubbly.

Garnish this dish with the toppings of your choice. Eat half of the dish while watching a movie sitting in your pajamas, and the other half cold, for a midnight snack.