Corn Tortilla "Lasagne" with Green Veggies and Roasted Red Pepper Chile Sauce

Corn Tortilla "Lasagne" with Green Veggies and Roasted Red Pepper Chile Sauce

azestforlife.com

Naturally Gluten Free – A New twist on Lasagne! Layer it up and enjoy an extra bevy of vegetables with…

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Cooking tools:

  • Skillet
  • Spatula
  • Mixing bowl
  • Whisk
  • Baking pan
  • Aluminum foil
  • Oven
  • Stove
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Pastry brush
  • Serving knife
  • Plate
  • Cup

Ingredients

  • 3 teaspoons extra virgin olive oil (divided)
  • 1 cup leeks (cleaned, dried, sliced)
  • 2 teaspoons fresh garlic (peeled, coarsely chopped)
  • 6 ounces fresh spinach ((six cups packed)cleaned, coarsely chopped)
  • 5 ounces baby kale ((4 cups packed) cleaned, coarsely chopped)
  • 3 tablespoons fresh parsley (coarsely chopped )
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 large egg (I use pasture raised)
  • 16 ounces ricotta cheese (I use whole milk)
  • 2 cups monterey jack cheese (grated)
  • 1/2 cup aged gouda (grated; such as Old Amsterdam )
  • 10 - 11 6" corn tortillas (I use Trader Joes, gluten free )
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Mexican oregano
  • 1 3/4 cups Karen's Roasted Pepper and Tomato Chile Sauce ((see recipe) )

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