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Lightened Up Roasted Veggie Mexican Lasagna

Shanna
Lightened Up Roasted Vegetable Mexican Lasagna Yield: Serves 6-8 Prep time 20 min Cook time: approx. 70 minutes Total time: 90 minutes
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Cuisine Mexican
Servings 8

Ingredients
  

  • 1 large red pepper chopped, seeds removed
  • 2 medium zucchini chopped
  • 2 medium yellow squash chopped
  • 1 large spanish or yellow onion chopped
  • 2 teaspoon Mexican Oregano
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 can black beans rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 garlic cloves minced
  • 1 jalapeño minced
  • ½ cup chopped fresh cilantro
  • Salt and pepper to taste
  • 3-4 cups red enchilada sauce store bought or a homemade red enchilada sauce
  • 2 cups cooked shredded chicken
  • 9-12 small corn tortillas
  • ⅔-3/4 cup shredded Manchego or jack cheese
  • ½ cup diced black olives
  • ½ cup chopped fresh cilantro

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place red pepper, zucchini, yellow squash, and onion on a large baking sheet.Sprinkle with the oregano and drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Spray the bottom of an 8x8 or 9x13 baking pan with cooking spray, preferably olive oil and pour in ½ c of the enchilada sauce, tilting the pan to coat evenly
  • Cut the tortillas into wide strips and wedges. Place in a shallow dish and and pour over enough enchilada sauce to cover, let soak 5- 10 min.
  • In a small bowl mix the chicken with ½ cup of the enchilada sauce
  • In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
  • In the prepared baking pan place a layer of tortillas, to completely cover the bottom of the pan. Top with ⅓ of the vegetable/bean mixture, then ⅓ of the chicken. Make a second layer of tortilla, enchilada sauce, chicken, vegetables/beans. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and the cheese. Top with olive slices and cilantro. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • Bake lasagna for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the mixture is bubbling. Remove lasagna from the oven and let cool for 10 minutes. Cut into squares and serve warm.