Every once in a while, we have a vegetarian night. My husband is more agreeable than my son, who is picky about vegetables. He is now off on his own (mostly) to eat whatever he wants to eat while we embrace our newfound empty-nester freedom of food.
Ingredients
2 medium starch-resistant sweet potatoes, diced
1 yellow or red onion, chopped
2 jalapenos, chopped fine (seed them if you do not want a lot of spice)
2 poblano peppers, chopped
2 zucchini, diced
2 Tbsp. garlic, minced
1/2 cup cilantro, chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tsp. Mexican oregano
Extra virgin olive oil for frying the tortillas
1 package low low-carb tortillas
1 28-oz. can enchilada sauce
1 bag fresh spinach
2-1/2 cups cheddar cheese
Toppings: guacamole, sour cream, chopped cilantro, salsa
Instructions
If you follow a Keto or low-carb diet, cook the diced sweet potatoes the day before making the lasagna. Toss the sweet potatoes with olive oil, a sprinkling of cumin, salt and pepper. Roast the sweet potatoes in the oven at 400 degrees until tender. Store in the refrigerator for 24 hours. This allows the starches to leech out of the sweet potatoes, making it low-carb friendly. If you are not on a Keto or low-carb diet, you can roast your sweet potatoes with the other vegetables to use immediately.
On the day you prepare the remaining ingredients for the lasagna, place the red onions, jalapenos, poblano peppers and zucchini on a baking sheet. Sprinkle the garlic on top, along with the cilantro, chili powder, cumin, paprika, and oregano. Toss the vegetables to combine the flavors. Roast in the oven at 400 degrees until vegetables are tender about 30 minutes. When you take the vegetables out of the oven, mix in the sweet potatoes or throw them on the baking sheet to heat them while the other vegetables are roasting..
While the vegetables are cooking, fry the tortillas in a little oil for about 1 minute per side. You want to blister the tortillas on each side, being careful not to scorch them. Frying the tortillas will remove the raw taste and stiffen them a bit.
Next, spread some enchilada sauce in the bottom of a square glass baking dish. Sprinkle with fresh cilantro.
Add a layer of fried tortillas. You can break or tear the tortillas to get full coverage in the baking dish.
Spread the tops of the tortillas with more enchilada sauce, followed by a layer of roasted vegetables.
Add a handful or so of the fresh spinach over the vegetables and top with a layer of cheese.
Add another layer: tortillas, enchilada sauce, roasted vegetables, spinach and cheese. Top with more tortillas and use up any remaining enchilada sauce. Top with cheese. Bake at 350 degrees until the cheese is melted and the casserole is hot.
This hearty meatless meal is easy enough for a weekday but special enough to serve to guests.
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