Vegetarian Tortilla Casserole

Vegetarian Tortilla Casserole
Vegetarian Tortill Autumn will be even more special with this recipe. A mixture of squash, part-skim mozzarella, parmesan, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet.

Instructions

1
Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt.
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SquashSquash
SaltSalt
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Baking SheetBaking Sheet
OvenOven
2
Bake until just soft, about 10 minutes, flipping the squash once about halfway through.
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SquashSquash
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OvenOven
3
Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
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MozzarellaMozzarella
ParmesanParmesan
SaltSalt
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BowlBowl
4
Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions.
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Cooking SprayCooking Spray
Green OnionsGreen Onions
TortillaTortilla
SquashSquash
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Baking PanBaking Pan
5
Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture.
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Salsa VerdeSalsa Verde
VegetableVegetable
CheeseCheese
6
Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture.
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Salsa VerdeSalsa Verde
VegetableVegetable
TortillaTortilla
TomatoTomato
SpinachSpinach
CheeseCheese
7
Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes.
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OvenOven
8
Garnish with the remaining scallions.
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Green OnionsGreen Onions
DifficultyHard
Ready In55 m.
Servings4
Health Score98
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