I made this for dinner last night, my roomies and I ate nearly the entire lasagna pan.
2-4 zucchini, shredded
2-4 ears of corn, kernals removed
1 bag spinach, coursley chopped
1 jalapeno pepper, finely chopped
18 or so corn tortillas
2 cans enchilada sauce
Pre-heat over to 350
Put first four ingredients in a bowl and toss until well mixed. Set aside.
Pour both cans of enchilada sauce into a small sauce pan and heat over low.
With lasagna pan near stove top, put a tortilla in enchilada sauce to evenly coat with sauce.
Place saucy-tortilla in lasagna pan.
Repeat last two steps until pan is lined with sauced-up tortillas.
Cover this layer with half of your veggie mix.
Make another saucy-tortilla layer, top with other half of veggie mix.
Top with a third and final layer or saucy-tortillas.
Cover with foil, bake for about 1 hour. If you have extra sauce left over, feel free to pour it over the top of the casserole.
You can easily make variations in this dish. Add shredded carrots, shredded v-cheese, nutritional yeast, soyrizo. Have fun and enjoy.