INGREDIENTS

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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