Mexican-Style Veggie Lasagna Bake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until the onion is translucent, 5 to 7 minutes. Lower the heat to medium-low and stir in salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let it simmer for 5 minutes.

3. 3

   In a bowl, mix 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper.

4. 4

   Lay 6 corn tortillas in the bottom of the prepared baking dish. Spoon 1/2 of the vegetable mixture over them using a slotted spoon, then spread 1/2 of the cheese and spinach mixture on top. Add another layer of 6 tortillas and top with the remaining vegetables and the remaining cheese mixture. Finish with the remaining tortillas. Spread enchilada sauce over the top and sprinkle with the remaining pepper Jack cheese.

5. 5

   Bake in the preheated oven until the cheese is melted and bubbly, 45 minutes to 1 hour.

• Calories 638.71 kcal High
• Protein 23.99 g Good Source
• Carbs 50.42 g Moderate
• Total Fat 39.3 g High
• Saturated Fat 13.31 g High
• Trans Fat 0.07 g High
• Cholesterol 93.0 mg High
• Sodium 968.16 mg High
• Fiber 4.83 g Moderate
• Sugar 8.45 g Moderate
• Added Sugar 0.88 g Low Source
• Calcium 675.91 mg Good Source
• Iron 2.03 mg Moderate
• Potassium 368.9 mg Low Source
• Vitamin A 531.21 mcg_rae Good Source
• Vitamin C 38.93 mg Good Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅