Tuesday, June 29, 2010

Layered Tortilla, Chickpea, Tomato and Cheese Lasagna

It's Tuesday again and here's another Two for Tuesday's real food recipe. Want to know what Two for Tuesday's is? Click on over to any one of the 4 sponsoring blogs - you can see them all HERE where you'll also find all the details about how to play and how this really cool idea of blog hopping gives you 4X the exposure.

I also seem to be having this love affair with Rose Reisman's cookbook that you've likely seen me post about in the past few posts. This one is intriguing because the calorie count is a fraction of regular lasagna, it's vegetarian, it's beautiful and the best is that it's delicious.

1 cup canned corn, drained
2 tsp vegetable oil
1/2 cup chopped onion
2 tsp finely chopped garlic
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cups tomato sauce
1 1/2 tsp dried basil
1 tsp chili powder
1/2 tsp ground cumin
2 cups canned chickpeas, drained and rinsed

1 cup light ricotta (5%)
1 cup shredded low-fat mozzarella cheese
3/4 cup shredded light cheddar cheese
3 Tbsp low-fat milk
pinch of salt and pepper
2 Tsp grated Paremsan cheese

5 large flour tortillas

1. Preheat oven to 350 F. Lightly coat a 9-inch springform pan with cooking spray.
2. Lightly coat a nonstick saucepan with vegetable oil and set over medium heat. dd the corn and saute, stirring often, for about 8 minutes or until slightly charred. Set aside.
3. Add 2 tsp oil to the saucepan and keep over medium heat. Add the onion and garlic and cook for 4 minutes, stirring occasionally. Stir in the red and green peppers. Cook for 3 minutes, stirring occasionally. Stir in the tomato sauce, charred corn, basil, chili powder and cumin. Cover and cook over medium heat, stirring occasionally for 10 minutes or until slightly thickened. Remove from heat.
4. Place the chickpeas in a bowl and mash them roughly with a fork. Add to the vegetable mixture and stir to combine.
5 In a separate bowl, combine the ricotta, mozzarella and cheddar cheeses (but reserve 1/4 cup of the cheddar for garnish). Add the milk, salt and pepper and stir until well combined.
6. Place a flour tortilla in the prepared springform pan. Spread with one-quarter of the vegetable-chickpea mixture. Sprinkle with one-quarter of the cheese mixture. Repeat the layers 3 times. Top with the final tortilla and sprinkle with the remaining cheddar cheese and the Parmesan cheese. Cover the pan tightly with foil.
7. Bake for 20 minutes in the preheated oven, then uncovered for an additional 10 minutes or until it is completely heated through and the cheese has melted. Cut into 8 wedges with a sharp knife.

Calories per serving: 280 (hard to believe isn't it)

Note: The next time I make this and I'm sure it'll be soon, I'll cut the tortillas to exactly fit the springform. It just looks alot neater and makes a wonderful main that, served with a salad is a totally satisfying meal and you don't even miss the calories. StumbleUpon


Peter G @ Souvlaki For The Soul said...

Mmmmm...that looks really comforting! I love the tortilla twist in this lasagna.

bellini valli said...

I see you have changed the look over here at EOK. Just like a new coat this lasagna is better than the last.

girlichef said...

I like the new look you've got goin' on!! And I LOVE the look of this lasagna...mmmm. A great twist with the tortillas and the chickpeas...one I want to try soon. Thanks so much for sharing it at Two for Tuesdays this week! Wish I had a big slice right now =0

Pam said...

This sounds really good! Love the chickpeas in it.

Alex@amoderatelife said...

Wow, very cool fusion of two cultural staples! Tortillas and lasagna will never be the same! :)Am following, but your twitter badge wasnt working tonight. Thanks for sharing the real food love on the two for tuesday recipe blog hop! :) alex.

Bethany said...

I love the new look. Very nice! And this twist on lasagna sounds and looks simple wonderful! I hadn't heard of using tortillas instead of noodles until just recently, but yours is the second or third blog I've read who's done this. I think I'm for sure going to have to try it now! Thanks for sharing this on our Two for Tuesday blog hop!

Marysol said...

This looks absolutely delicious! I can already taste it. And the creaminess of the filling + the crunchiness of the tortillas, slightly grilled. yum. Will definitely try this as a comfort food!

Marysol xx

Psychgrad said...

Alex@moderatelife - thanks for letting me know. The Twitter badge is fixed now.

kat said...

I also love that tortilla twist, no bothering with cooking lasagna noodles

Manila Hotels said...

I am not sure if this is a cake or a pastry, but someone made a birthday cake (a south american or mexican recipe) and it looked like layered tortillas but crispy and it was topped off with what think was a caramel fudge sauce. I am not sure if there was anything else in it, does anyone know of this recipe?

giz said...

Manila Hotels - try this recipe

Jacqueline said...

Mmmmmmmmm, yum! Food blogging makes me so hungry

theUngourmet said...

I love chickpeas. This looks delicious and I love that it's vegetarian. ;)

Ruth Daniels said...

Looks so good I had to add it to the PResto Pasta Night Roundup as well.

FOODalogue said...

Looks delicious and I'm a big fan of those ingredient words "low" and "light". P.S. Your blog looks good too!