Tortilla Fresh Vegetable Lasagna
7-8 tortillas
Salt and pepper to taste
1 (16-ounce) carton skimmed ricotta cheese
1 cup grated Parmesan cheese
1 pound grated mozzarella cheese
2 cups water
2 tablespoons EVO
3 small zucchini, sliced and quartered
3 large carrots, sliced in rounds
2 medium red peppers, sliced
4 green onions, sliced
1 (28-ounce) can Italian tomatoes, quartered
1 (28-ounce) can tomato puree
Layer tortillas as you encounter a new taste. Place oil in large frying pan; when hot, add zucchini, carrots, peppers, onions, and tomatoes and stir-fry for 5 minutes. Stir in tomato puree and salt and pepper. Remove from heat. Spray round baking dish with nonstick spray. Place 1 tortilla in dish; add layers of vegetables and remaining ingredients, except water, alternating with tortillas. After assembly is complete, add water. Microwave on high setting for 20 minutes or until tortillas are soft, and casserole is bubbly.