🫙 From the Spice Rack
Southwestern Vegetable Lasagna
1 lb Zucchini, cut into -1/4-inch-thick slices 1 tb Olive oil, divided 1 c Fresh or frozen corn -kernels, thawed 3/4 c SARGENTO Ricotta Cheese 1 ts Ground cumin 1/4 ts Salt 1 Jar (...
mexicanmaineasy
Ingredients5 items
Ingredients
- 1lbzucchini, cut into
- 1cup fresh or frozen corn
- 1tsp ground cumin
- 1/4tsp salt
- 1jar (16-ounce) thick and
Directions
- 1
1 lb Zucchini, cut into -1/4-inch-thick slices 1 tb Olive oil, divided 1 c Fresh or frozen corn -kernels, thawed 3/4 c SARGENTO Ricotta Chee
- 2
spread in a single layer on a 15-x 10-inch jellyroll pan
- 3
Toss corn with 1 1/2 teaspoons olive oil
- 4
spread in single layer in a 9-inch square baking pan
- 5
Bake vegetables (using both oven racks) at 500° for 15 to 20 minutes or until vegetables are lightly browned, stirring corn and switching pa
- 6
Combine ricotta cheese, cumin, and salt
- 7
stir well, and set aside
- 8
Place salsa in a fine wire mesh strainer