Roasted Vegetable Tortilla Lasagna

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  • 2 slices bell peppers (cut into, I used 1 green and 1 yellow)
  • 1/4 head of cauliflower (cut into bite sized chunks)
  • 1 small yam (peeled and cut into bite sized chunks)
  • 1 onion (cut into half and sliced)
  • 1 small zucchini (sliced thin)
  • 1 cup corn (fresh or frozen)
  • 1 cup sliced mushrooms
  • 2 cloves of garlic (minced)
  • 1 1/2 tsp cumin
  • salt & pepper
  • 3 tbsp olive oil
  • 2 cups salsa
  • 1/2 cup chopped cilantro
  • 2 cups shredded cheese (You can use any kind you like. I used marble.)
  • 6 to rtillas (You can use corn or whole wheat tortillas., I used 2 small tortillas for each layer.)
  • Sour cream for serving.


  1. Preheat your oven to 425 degrees.
  2. Prepare a cookie sheet by lightly oiling it.
  3. Have all your vegetables cut up, then toss them with the oil, garlic, cumin and salt & pepper.
  4. Spread the vegetables out onto the cookie sheet, and bake them for 30-40 minutes, but make sure to shake the pan or stir them every 10 minutes or so to prevent burning.
  5. Once the vegetables are done, remove them from the oven and set aside.
  6. Then reduce the oven temperature to 350 degrees.
  7. Combine the salsa with the chopped cilantro. Set aside.
  8. Now it’s time to put it all together! Get out an 8×8 baking dish.
  9. Spread out 1/3 of the salsa mixture, into the bottom of the baking dish.
  10. Layer on the tortillas to completely cover the salsa. (I used 2 small ones for each layer.)
  11. Layer on 1/3 of the roasted vegetables.
  12. Layer on 1/3 of the shredded cheese.
  13. Layer on another layer of tortillas, then 1/3 of salsa, 1/3 of the veggies, 1/3 of the cheese.
  14. Add another layer of tortillas.
  15. Spread on the rest of the vegetables, then the salsa, then top with the remaining cheese.
  16. Bake for 20-30 minutes, or until the cheese is slightly browned and the dish is bubbling.
  17. Serve with dollops of sour cream! Yum!