Zucchini Enchilada Lasagna
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Zucchini Veggie Sheets
- 1 Package Harvest Fresh Riced Medley
- 1 Package Ground Meat, Chicken
- ½ Cup, Large Onion, finely chopped
- 1 Large Garlic Clove, finely chopped
- 1 Cup Black Beans, drained and rinsed
- 1 Cup Corn, canned
- 2 Cups Pasta Sauce, cooked
- 1 Cup Mozzarella Cheese, shredded
- 2 Cups Cheddar/Mozzarella Mix, shredded
- 2 Tbsp. Fresh Cilantro finely chopped, garnish
- Salt and Pepper, to taste
Directions
- For Enchilada Mixture: In a skillet on medium heat, brown ground chicken, add salt, pepper, and onion, cook until translucent, add garlic, sauté until fragrant.
- Add black beans, corn, riced veggie medley, pasta sauce, mozzarella cheese and sauté for 5 minutes, then remove from heat.
- In a large baking dish, spread sauce to cover bottom of baking dish, then add a layer of Zucchini Veggie Sheets, add enchilada mixture, sauce, and shredded cheese mix. Repeat process for each layer. Then cover baking dish with foil.
- Bake in a pre-heated oven at 350 degrees, for 25 minutes, remove foil and bake for 10 minutes, until cheese is lightly golden brown.
- Remove from oven, garnish with Cilantro and ready to serve.
What You Need
