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Southwestern Veggie Lasagna




Source of Recipe


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Recipe Introduction


This recipe is from Magpie Cafe, one of our repeat restaurants. It is located in the Old Town district of St. Charles, which is across the river from St. Louis. The restaurant was started 17 years ago by Rhonda Crane. The restaurant is in an old home with a large patio that seats about 60.



List of Ingredients




1 pound zucchini -- sliced
1 pound yellow summer squash -- sliced
4 tablespoons extra-virgin olive oil
2 teaspoons extra-virgin olive oil
2 3/4 teaspoons Cavender's Greek Seasoning -- divided
3 large onions -- quartered and sliced
1 pound frozen corn
2 8 oz. pkgs. shredded Monterey jack cheese
1 8 oz. pkg. shredded Cheddar cheese
2 cloves garlic -- minced
1 1/4 teaspoons ground cumin
1/3 cup chopped cilantro
2 16 oz. jars chunky salsa -- 4 cups, divided
10 6-inch corn tortillas -- cut in half
1 15 oz. can black beans -- well drained



Recipe



Preheat oven to 450º. Toss zucchini and squash slices with 2 T. olive oil and 1 tsp. Greek seasoning; spread out on a 10x15-inch jelly roll pan. Toss onions with 1 T. plus 1 tsp. oil and 3/4 tsp. Greek seasoning; spread in one end of second pan. Toss corn with remaining 1 T. plus 1 tsp. olive oil and remaining 1 tsp. Greek seasoning; spread on remaining portion of pan with onions. Roast until vegetables begin to brown, 17 to 22 minutes. Remove vegetables from oven; reduce heat to 350º. In a medium bowl, toss together cheeses, garlic, cumin and cilantro. To assemble: Spread 1 1/2 cups salsa in a 13x9-inch baking pan. Arrange 7 tortilla halves over salsa, then half the vegetables and half the beans, followed by about 1/3 of the cheese mixture. Repeat layers. Arrange remaining tortilla halves on top. Dot tortillas with remaining salsa and remaining cheese. Bake until bubbly and heated through, about 45 minutes.