Roasted Vegetable Tortilla Lasagna

Name: Roasted Vegetable Tortilla Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 heads cauliflower, cut into bite sized chunks; 118 milliliters chopped cilantro; 2 teaspoons cumin; 237 milliliters corn, fresh or frozen; 2 cloves garlic, minced; 237 milliliters sliced mushrooms; 3 Tbsps olive oil; 1 onion, cut into half and sliced; 473 milliliters salsa; 6 servings salt & pepper; 473 milliliters shredded cheese (You can use any kind you like. I used marble.); 6 servings Sour cream for serving; 6 smalls tortillas (You can use corn or whole wheat tortillas.) (I used 2 small tortillas for each layer.); 1 small yam, peeled and cut into bite sized chunks; 2 bell peppers (I used 1 green and 1 yellow), cut into slices; 1 small zucchini, sliced thin

Roasted Vegetable Tortilla Lasagna might be just the main course you are searching for. This recipe makes 6 servings with 495 calories, 18g of protein, and 22g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mediterranean food. A mixture of garlic, cheese, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.