Prep: 15 Mins Cook: 20 Mins

Vegetable Tortilla Lasagna


  • 1 cup ricotta cheese
  • 2 1/2 cups shredded Monterey Jack cheese, divided
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 corn tortillas
  • 2 1/2 cups ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 can (15.5-oz.) black beans, drained
  • 1 package (16-oz.) mixed vegetables, thawed and drained, if needed
  • 1/2 cup chopped fresh cilantro


Preheat oven to 450°F. Lightly grease a 9-inch loaf pan.

In a medium bowl combine ricotta, 2 cups of the Monterey Jack cheese, cumin, salt and pepper.

Cover bottom of loaf pan with 2 tortillas, overlapping them in the middle. Spread one-fourth of the salsa over tortillas and top with one-fourth of the black beans, one-fourth of the cheese mixture, one-fourth of the vegetables and one-fourth of the cilantro. Repeat 3 more times.

Top lasagna with remaining ½ cup Monterey Jack cheese. Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8 to 10 minutes or until cheese is bubbly and slightly browned. Remove from oven and let stand 5 minutes before serving.
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