Roasted Veggie Mexican Lasagna

OK- so sorry for wrecking all your hopes and dreams and New Years resolutions with that last post.  That was very irresponsible of me. My bad.....

So I'm here to make amends.  These amends include a plethora of roasted veggies, salsa, and fresh spinach.

Roasted to ridiculous deliciousness.

Layered with tortillas and cheese (reduced-fat, I promise).  And topped with sour cream (again- I went with light. See, everything's resolution friendly. I SWEAR)

Adapted from this recipe

What You'll Need:

• 1 Cubanelle Pepper, diced
• 2 Red Bell Peppers, diced
• 1 Sweet Potato, medium, diced
• 1 White or Red Onion, diced
• 1 cup Frozen Corn Kernels
• 2 Tbsp Olive Oil
• 2 tsp Ground Cumin
• 2 cloves Garlic, minced
• S & P
• 1 handful Cilantro, chopped
• 2 cups Salsa
• 2 handfuls Baby Spinach
• 4 Flour Tortillas, fajita-sized
• 2 cups Shredded Cheese
• Sour Cream to top

What To Do:

1. Preheat oven to 425F.  Lightly oil a rimmed baking sheet with 1 Tbsp of Olive Oil.  Place cubanelles, red bell peppers, sweet potato, onion, and corn into pan and drizzle with remaining 1 Tbsp oil, cumin, garlic, salt and pepper.  Use your hands to toss everything together.  Spread evenly in pan and roast for about 40 minutes, until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350F.
2. Stir cilantro into salsa.  Spray a medium casserole dish with non-stick spray. Start layering your lasagna- salsa-tortillas-spinach-roasted veggies-cheese. Repeat.  I only made 2 layers- you could make a smaller, taller lasagna in a small pan.
3. Cover with foil and bake for 20 minutes.  Remove foil and bake for an additional 10 minutes.  Let sit for 5 minutes (this will allow everything to set up and stay together when you cut it). Cut into squares and top with sour cream.

I think next time I'll add some black beans for protein but keep it vegetarian.  Chicken or taco meat would be a fantastic addition too.