As I began my week preparing to head to Miami with my Ragnar Key West Team and finishing up coaching classes at the Studio, which both begins and ends my Monday, I opted to make my boys dinner before heading to class on Monday night. Generally Monday nights they make dinner for me, some sort of Mexican Style dish, so seeing so many variations of Mexican Style Lasagna, I stopped in at our local coop on the way home and picked up all the makings for this yummy and HEARTY dish for them to pop in the oven when they were ready for dinner!
- 1-2 packages of Spelt Tortillas
- 1 jar Salsa Verde (make sure it’s good quality)
- 2 cans organic Fire Roasted Tomatoes with Green Chilies
- 2 sliced zucchini, roasted
- 2 sliced yellow squash, roasted
- 1 sliced yellow onion, roasted
- 1 small can, sliced organic black olives
- 1 can Amy’s Vegetarian Re-fried Black Beans
- 1 package Go Veggie! Cheddar Cheese Alternative
For your roasted veggie options, I generally slice up my veggies of choice and place them on a baking sheet with olive oil and spices of choice and bake at 400 degrees until desired tenderness.
To prepare the Lasagna, preheat oven to 385
In a bowl combine can of Fire Roasted Tomatoes and jar of salsa verde and combine (may add salt/pepper to taste if needed or desired)
Make an assembly line with your ingredients. In a lasagna pan or baking pan of choice, place a thin layer of the tomato and salsa mixture.
Place a layer of the Spelt Tortillas, spread some of the re-fried black beans over the tortillas.
Layer with some of the roasted vegetables and add some of the black olives
Add a layer of the tomato and salsa mixture and a thin layer of the Go Veggie! Cheddar Cheese Alternative.
Repeat process 1-2 more times depending on size of your baking dish.
Cover with aluminum foil and place in the oven to bake for 45 minutes. Uncover and bake for an additional 15 minutes to desired brownness.