Mexican Lasagna

Ingredients

For the Enchilada sauce

• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 teaspoons oil
• 1 tsp. oregano
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1 cup tomato sauce

For the Lasagna

• 1 med. onion, chopped
• 1 tsp. oil
• 16 oz. can tomatoes
• 2 15 oz. cans kidney or pinto beans, drained
• 1 tsps chili powder, or more to taste
• 1 tsp.cumin or more to taste
• 1 cup part-skim ricotta cheese
• 3/4 cup Monterey Jack cheese, grated
• 4 oz. can chopped green chilies
• 3 tbsps. chopped. minced coriander (optional)
• 9 corn tortillas

Directions

The Enchilada Sauce

• Saute the garlic and the onion in the oil.
• Add the remaining ingredients and simmer over low heat as you prepare the lasagna.

The Lasagna

• Saute onion in the oil in a saucepan until tender.
• Drain tomatoes, reserving 1/4 cup liquid.
• Chop tomatoes roughly.
• Stir in tomatoes and reserved liquid, beans, 1/4 cup enchilada sauce, chili powder and cumin in with the onion.
• Set aside, Mix ricotta cheese with 1/4 cup of the Monterey Jack, chilies and coriander.
• Put 1/3 of the enchilada sauce in the bottom of a9-inchsquare pan.
• Place 1 whole tortilla in the center and quarter two others, placing the in the corners, and along the sides.
• Cover with another 1/3 of enchilada sauce, top with all the ricotta mixture, the remaining three tortillas, the remaining enchilada sauce and the rest of the bean mixture.
• Sprinkle with remaining Monterey Jack cheese.
• Cook 30 minutes at 375 degree.
• Serve hot