Enchilada Lasagna? Dairy-Free & Delish!

#LunchBreakLIVE with well known clinical nutritionist Mark Simon, making Enchilada Lasagna, all dairy-free and, therefore, cholesterol free! Mark is the founder of NORI – Nutritional Oncology Research Institute, which helps people battling cancer adopt the optimal diet for survival, namely a plant-based!

Quick Enchilada Lasagna

6-8 Corn Tortillas, Organic

1/2 Cup Enchilada Sauce, red or green, Trader Joe’s or Sprouts

2 Cups Spinach or Swiss Chard

2 Medium sized Zucchini, very thinly sliced

Optional, any thinly sliced vegetable such as sweet potato, eggplant, onion, butternut squash, carrot

1/2 Cup Daiya Cheese, Pepper Jack is best

Saute, boil or steam all vegetables. Pour 1/4 cup enchilada sauce into 9 X 7 inch pyrex baking dish.
Layer tortillas, spinach, vegetables and cheese creating 2-3 layers. Pour remaining enchilada sauce
on top. Bake at 350 F for 15-20 minutes. Garnish with chopped cilantro and green onion. Optionally,
top with guacamole, salsa or vegan sour cream.