Southwestern Vegetable Lasagna
| Yield: | 4 Servings |
| Categories: | Entrees |
| 1 | lb | Zucchini, cut into 1/4-inch-thick slices |
| 1 | tb | Olive oil, divided |
| 1 | c | Fresh or frozen corn kernels, thawed |
| 3/4 | c | SARGENTO Ricotta Cheese |
| 1 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1 | Jar (16-ounce) thick and chunky salsa | |
| 7 | Corn (6-inch) tortillas, cut into quarters | |
| 9 | oz | SARGENTO Sliced Natural Mozzarella Cheese |
| Toppings: minced fresh cilantro, sliced ripe olives, sour cream, chopped tomatoes |
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