Prepared by: Susan Mills-Gray,
University of Missouri Extension
October 6, 2013
Yield: 10 servings
- 1 medium yellow onion
- 3 medium cloves garlic
- 4 ounces mushrooms
- 1 medium green bell pepper
- 2 bunches fresh spinach
- 1 medium sweet potato
- 4 ounces low-fat white cheddar cheese
- 9 (6-inch) corn or whole wheat tortillas
- 1 Tablespoon canola oil
- 1 teaspoon dried oregano
- 5 ounces Queso Fresco or Feta cheese
- 1 (10-ounce) can green chile or enchilada sauce
- Non-stick cooking spray
- Preheat oven to 350°F. Peel, rinse, and chop onion. Peel and mince garlic.
- Wipe any soil off mushrooms with a damp paper towel. Cut into thin slices.
- Rinse bell pepper. Remove core and seeds. Cut into thin strips.
- Rinse spinach. Tear or chop into pieces.
- Rinse and peel sweet potato. Shred using the large holes of a box grater.
- Grate white cheddar cheese.
- Tear tortillas in half.
- In a large skillet over medium-low heat, heat oil. Add onions. Cook until transparent, about 5-7 minutes. Add garlic, mushrooms, bell pepper, and oregano.
- Raise heat to high. Stir in shredded sweet potato. Cook until soft, about 8-10 minutes more.
- Stir in spinach. Cover and cook until just wilted, about 2 minutes.
- In a medium bowl, crumble Queso Fresco or Feta. Add grated white cheddar. Stir to mix cheeses.
- Spray the bottom of a 9-by-13-inch baking dish with non-stick spray. Layer 9 tortilla halves over the bottom, with the flat edges against the side of the dish and the rounded pieces overlapping in the center.
- Cover the tortillas with ½ of the cooked vegetables. Drizzle ½ of the enchilada sauce on top. Sprinkle ½ of the cheese. Layer the remaining 9 tortilla halves over the cheese. Add another layer using the remaining vegetables, sauce, and cheese.
- Cover baking dish with aluminum foil. Bake for 40 minutes. Remove foil. Keep baking until cheese on top is lightly browned, about 10 minutes more.
For more heat, add ½ teaspoon red pepper flakes or a pinch cayenne pepper when cooking the veggies.
Use leftover cooked veggies like green beans, carrots, eggplants, winter squash, or greens. Cut veggies into small pieces. Warm in a skillet or microwave before adding to the lasagna.
Nutrition information per serving
Total Fat: 6g
Saturated Fat: 2.5g
Trans Fat: 0g
Total Carbohydrate: 22g
Dietary Fiber: 3g
Source: Share Our Strength's Cooking Matters for Adults®
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, October 30, 2013