2 Tablespoons unrefined, cold-pressed extra virgin olive oil
1 large garlic clove, minced
4 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon chipotle chili powder (this is pretty spicy, but when you add the tortillas and cheese, the heat is toned down)
24 ounces tomato puree or crushed tomatoes (not tomato paste), approximately 3 cups
¾ cup chicken or vegetable stock
½ teaspoon sea salt
freshly ground black pepper to taste
For the vegetables:
2 Tablespoons unrefined, cold-pressed extra virgin olive oil
1 onion, diced
1 medium zucchini, diced
1 green bell pepper, diced (or sweet bell pepper)
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 15-ounce container whole milk ricotta or vegan almond milk ricotta (such as Kite Hill)
1 large egg, beaten (helps to bind the ricotta)
15 6-inch corn tortillas
1 cup shredded Mexican cheese blend or mozzarella (or omit)
Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, warm 2 Tablespoons oil over medium-low heat in a small saucepan. Add the garlic and spices and sauté until fragrant, about 1 minute. Add the tomato puree, stock, salt, and pepper to taste. Simmer 3-4 minutes and taste for seasoning. Set aside.
In a large skillet, warm 2 Tablespoons of olive oil and add the onion, zucchini, and bell pepper. Sprinkle with an ⅛ teaspoon each of salt and pepper and saute until tender, about 6-8 minutes. Set aside.
Meanwhile, in a medium bowl, combine the ricotta and egg and set aside.
To assemble the lasagne, pour ½ cup of the enchilada sauce on the bottom of a 13x9-inch baking dish. Place 5 corn tortillas on top of the sauce. They can overlap since you want to cover the bottom of the baking dish. Take ½ of the ricotta mixture (about 1 cup), and with a spoon gently spread it over the tortillas. Top the ricotta with ½ of the sautéed vegetable mixture. Spread ⅔ - ¾ cup of enchilada sauce over the veggies. Top with 5 corn tortillas, and repeat this with the same ingredients (ricotta, veggies, sauce).
For the last layer, top with 5 corn tortillas, the remaining sauce and 1 cup shredded cheese.
Bake lasagne until heated through and cheese is melted and bubbly, about 25-30 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/mexican-lasagne-recipe/