TORTILLA AND RICOTTA LASAGNA

THIS RECIPE WAS FOR A PIE BUT THERE WAS TOO MUCH FILLING AND IT WOULD HAVE MADE A MESS IN  MY NEWLY CLEANED OVEN SO-O-O-O I MADE IT INTO LASAGNA!

Tottilla and Ricotta Pie (2)

24 oz jar (or homemade) salsa
15 oz can of black beans, drained and rinsed well
1 1/2 cups frozen corn (fresh is good too!)
15 oz ricotta cheese
16 oz frozen chopped spinach, thawed and drained (fresh is even better!)
8 oz shredded Italian blend cheese – divided
5 large Azteca tortilla shells (whole wheat shells would be healthier)

Lightly coat 13″ x 9″ baking pan with non-stick cooking spray. In large bowl, mix first 5 ingredients plus 1/2 of the Italian blend cheese. Place two and a half tortillas in bottom of pan slightly overlapping. Add layer of cheese mixture, another layer of tortillas and cheese mixture. Bake at 375 F for 20 minutes. Remove from oven and sprinkle the rest of the Italian blend cheese on top. Bake an additional 5 minutes.

This is such a quick and easy meatless meal and if you forget to thaw the spinach you can always nuke it slightly until it is easy to blend.

Serve with salsa and tortilla chips.  I also had fresh salad and corn on the cob!

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