Corn Tortilla Vegetable Lasagna

Sunday morning Miss Yunks was procrastinating getting out of bed. Already caught up on emails and the latest posts on Facebook, I scrolled over to my Pinterest app. I like Pinterest, but I have trouble remembering to use it.  I scrolled through recipes and pinned a few that inspired me to cook dinner that night. I really liked the photos in this Stacked Roasted Vegetable Enchilada recipe from Perry’s Plate.

I had half of a roasted butternut squash in the fridge so I knew I wanted to change the recipe a little to incorporate the squash. I went to the grocery store and picked some vegetables to go into the dish with the squash. Vegetable dishes like this are great to cater to your own tastes and to what you already have on hand. Swap any of the vegetables I used for your favorite or seasonal vegetables.

Corn Tortilla Vegetable Lasagna

Here’s what I used:
salsa
11 corn tortillas (12 would be ideal but I only had 11)
1/4 of a butternut squash, roasted and cut into chunks
1 package of carrots, broccoli, and cauliflower in a steamable bag, steamed and cut into bite size chunks
Spinach leaves
2 cups reduced fat Mexican blend cheese
1 avocado
2% Greek yogurt

Here’s what I did:

Preheat over to 350 degrees. Spread a layer of salsa on the bottom of a 9×13 baking dish. Cover the salsa with a layer of 5-6 corn tortillas.  Layer the squash and other vegetables on top of the tortillas. Sprinkle half of the cheese on the vegetables. Layer 6 tortillas on top, overlapping to cover the surface. Top with remaining salsa and cheese. Bake for 30 minutes. Serve with avocado slices and Greek yogurt.

The combination of flavors and textures was really delicious! The bottom layer of tortillas becomes soft from the salsa and the top gets a little crispy, which I love in a top layer of a casserole. I usually love anything with corn tortillas and avocado so this dish was perfect, and I’m looking forward to eating the leftovers this week.

What’s the last recipe inspiration you’ve found on Pinterest?