Southwest Vegetable Lasagna

Southwest Vegetable Lasagna

Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.

4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)

Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.

In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.

Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings