Name: Vegetable Tortilla Lasagne
Ingredients: 2 tb Vegetable oil; 1 lg Zucchini -; (abt 10 oz), halved,; ; then; Cut crosswise into thin slices; 1 ts Cumin; Cayenne; to taste; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Ricotta cheese; 1 1/4 c Grated Monterey Jack cheese ; (abt 1/4 lb); 1/2 ts Dried oregano; 1 c Bottled tomato salsa -; (abt 9 oz); 6 Corn tortillas -; (6" dia); Fresh coriander; Lime wedges

You know how it was with Moses, when he saw two men fighting, one an Egyptian, and another an Israelite, he killed the Egyptian; but, when he saw two Hebrews fighting, Now, saith he, I will go and reconcile them, for they are brethren; why so, but because he was a good man, and gracious? So also it is with a gracious heart; when he sees the Scripture fighting with an Egyptian, an heathen author, or apocryphal, he comes and kills the heathen…but when he sees two Scriptures at variance (in view, though in truth not), Oh, saith he, these are brethren, and they may be reconciled, I will labour all I can to reconcile them; but when a man shall take every advantage of seeming difference in Scripture, to say, Do ye see what contradictions there are in this book, and not labour to reconcile them; what doth this argue, but that the corruption of a man’s nature, is boiled up to an unknown malice against the word of the Lord.

Thomas Bridge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Cklive13	2	servings

INGREDIENTS

2	tb	Vegetable oil
1	lg	Zucchini -; (abt 10 oz), halved,
		; then
		Cut crosswise into thin slices
1	ts	Cumin
		Cayenne; to taste
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Ricotta cheese
1 1/4	c	Grated Monterey Jack cheese ; (abt 1/4 lb)
1/2	ts	Dried oregano
1	c	Bottled tomato salsa -; (abt 9 oz)
6		Corn tortillas -; (6" dia)
		Fresh coriander
		Lime wedges

INSTRUCTIONS

Preheat oven to 500 degrees. In a skillet heat vegetable oil over
moderately-high heat. Add the zucchini, cumin, cayenne, salt and pepper and
cook, stirring for 2 to 3 minutes. Add the corn, stirring, and cook for
another 2 minutes. Remove from heat and set aside. In a small bowl stir
together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste.
Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press
on solids). Transfer salsa to another bowl. Lightly grease a loaf pan, 8
1/2- by 4 1/2- by 3-inches, and trim tortillas with scissors into six 5- by
3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas,
overlapping them in middle. Spread 1/4 cup salsa over tortillas and top
with half cheese mixture, half zucchini, half peppers, half corn, and 1
tablespoon coriander. Make another layer of tortillas and vegetables in
same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup
Monterey Jack, and 1 tablespoon coriander. Cover lasagne with foil and bake
in middle of oven 12 minutes, or until heated through and cheese is melted.
Let lasagne stand, covered, 5 minutes before serving. Cut lasagne in half
and serve with lime. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8913)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-18-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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