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.
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