Zucchini Enchilada Lasagna

Zucchini Enchilada Lasagna

10
MINUTES
PREP TIME
45
MINUTES 
COOKING TIME
55
MINUTES
TOTAL TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/772229580

Ingredients

  • 1 Package Harvest Fresh Zucchini Veggie Sheets
  • 1 Package Harvest Fresh Riced Veggie 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

What You Need

Directions

  1. 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.
  2. Add black beans, corn, riced veggie medley, pasta sauce, mozzarella cheese and sauté for 5 minutes, then remove from heat.
  3. 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.
  4. 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.
  5. Remove from oven, garnish with Cilantro and ready to serve.
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