Veggie Tortilla Lasagna

1. Preheat the oven to 450 degrees.

2. Grease a 9" loaf pan.

3. Mix ricotta cheese, 2 cups of Monteray Jack cheese, cumin, salt and pepper in seperate bowl Cover the bottom of the pan with 2 tortillas.

4. Spread 1/3 salsa, 1/3 beans, 1/3 cheese mixture, 1/3 veggies, 1/3 cilantro.

5. Repeat steps 4 and 5, two more times.

6. Top with remaining 1/2 cup of Monteray Jack cheese.

7. Cover with tin foil.

8. Bake for 12 minutes.

9. Remove foil and bake for another 8 minutes or until cheese is brown.

10. Let stand for 5 minutes.

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Nutrient	Quantity
Total fats	38.7515 g
Protein	114.4005 g
Carbohydrates	307.8804 g
Energy	1950.1723 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.117 g
Water	1105.0359 g
Aspartic acid	10.0757 g
Calcium, Ca	1332.9693 mg
Lutein + zeaxanthin	1407.2185 g
Fiber, total dietary	71.1895 g
Carotene, beta	2208.0245 g
Niacin	15.2225 mg
Vitamin A, RAE	475.5592 g
Arginine	5.4579 g
Riboflavin	2.1516 mg
Tocopherol, beta	0.195 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	15.6549 g
Stigmasterol	0.24 mg
Sodium, Na	4931.4857 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3245 g
Total lipid (fat)	38.7515 g
Manganese, Mn	5.0727 mg
Fructose	13.7813 g
Proline	5.316 g
Fatty acids, total saturated 16:0	11.191 g
Fatty acids, total saturated 8:0	0.2957 g
Sucrose	1.6251 g
Choline, total	321.3351 mg
Sugars, total	33.0213 g
Serine	4.8459 g
Fatty acids, total saturated 10:0	0.5685 g
Fatty acids, total saturated 18:0	3.2761 g
Vitamin B-6	3.1843 mg
Selenium, Se	54.5187 g
Ash	32.4298 g
Vitamin D	24.8 IU
Tocotrienol, delta	0.13 mg
Fatty acids, total saturated 18:1 undifferentiated	7.9024 g
Pantothenic acid	5.9704 mg
Phenylalanine	4.7787 g
Beta-sitosterol	0.16 mg
Copper, Cu	3.3261 mg
Betaine	0.0512 mg
Thiamin	3.2028 mg
Retinol	290.16 g
Methionine	1.6428 g
Iron, Fe	22.6573 mg
Carbohydrate, by difference	307.8804 g
Phosphorus, P	1944.6256 mg
Folate, total	1456.162 g
Tocopherol, gamma	0.9477 mg
Fatty acids, total saturated 4:0	1.4235 g
Lycopene	39409.615 g
Alanine	3.8732 g
Cholesterol	126.48 mg
Valine	5.006 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.196 g
Glycine	3.186 g
Carotene, alpha	2.949 g
Glucose (dextrose)	10.7264 g
Fatty acids, total saturated 14:0	3.3862 g
Zinc, Zn	16.3268 mg
Isoleucine	4.2376 g
Fatty acids, total saturated 12:0	0.3927 g
Fatty acids, total polyunsaturated	3.3138 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	8.0511 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	4719.2005 IU
Folate, DFE	1456.162 g
Tryptophan	1.0549 g
Vitamin C, total ascorbic acid	46.5917 mg
Phytosterols	2.357 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Tocotrienol, beta	2.86 mg
Fatty acids, total saturated 6:0	0.2307 g
Tyrosine	3.2319 g
Vitamin B-12	0.8432 g
Vitamin K (phylloquinone)	72.8206 g
Fatty acids, total saturated	21.8139 g
Histidine	2.8872 g
Fatty acids, total monounsaturated	9.7908 g
Threonine	3.9275 g
Folate, food	1456.162 g
Vitamin D (D2 + D3)	0.496 g
Cryptoxanthin, beta	16.3038 g
Vitamin D3 (cholecalciferol)	0.496 g
Vitamin E (alpha-tocopherol)	9.4795 mg
Magnesium, Mg	724.6605 mg
Lysine	7.633 g
Potassium, K	7964.343 mg
Cystine	0.9298 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Ricotta cheese	1 cup	431.52	7.5392	32.1904
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	0.5 cup	1.84	0.2936	0.0416
cumin	1 teaspoon	7.875	0.929	0.4677
vegetable	3 cups	327.18	74.214	0.798
black bean	1 can	991.8141	181.3769	4.1301
monterey jack cheese	2.5 cups	0	0	0
salsa	2.5 cups	188.5	43.16	1.105
corn tortilla	8	0	0	0