Goofy’s Goofy Lasagna Recipe from Chef Mickey's
3 tablespoons minced fresh garlic
2 tablespoons cilantro pesto
1 tablespoon sun dried tomato pesto
1 teaspoon vegetable base
¼ cup olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups sliced zucchini
1 cup diced tomatoes
1 medium – sized green pepper, cleaned, seeded and julienne
1 medium – sized red pepper, cleaned, seeded and julienne
½ cup chopped frozen spinach
¼ cup ricotta cheese
1/8 cup heavy cream
2 tablespoons parmesan cheese
4 cups grated provolone cheese
4 cups grated mozzarella cheese
3 chipotle pepper tortillas
Yield: 12 servings
Place garlic, pesto’s, vegetable base, olive oil, salt and pepper in a large bowl. Mix together and add all vegetables toss together until well incorporated. Set aside.
Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well. Add the provolone and mozzarella cheeses. Toss well until your creamy cheese mixture coats the grated cheeses. Set aside.
In a 12” round casserole baking dish spray the bottom with cooking spray. Place one off the tortilla shells in bottom of dish. Measure out 2 cups of cheese mixture spread evenly across tortilla. Next take 2 cups of the vegetable mixture and spread evenly across. Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables. Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top. Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
Place in a 350* oven for 35 minutes. Remove foil and parchment paper and brown for an addition 10 minutes. (total cooking time is 45 minutes)
Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.
Chef’s suggestions: try topping off with your favorite salsa.