corn lasagna

How To Make corn lasagna

• 1

  Heat oven to 350 degrees. Heat veggie oil in pan add bell pepper and onion. Saute on medium heat for 7-10 minutes, until soft.
• 2

  When bell pepper and onion are soft, add the minced garlic. Stir for 1 minute, Then add the frozen and canned corns. Stir until the veggies are heated through.
• 3

  Next, add the enchilada sauce. Mix the veggies well. Then add the sour cream and stir until everything is nicely combined. Turn off heat
• 4

  In a 9X13 casserole dish, add a couple of tablespoons of corn mixture to the bottom and spread evenly. Take 6 tortillas and cut them in half. Layer them on the bottom of the dish. Spoon over corn mixture, then 1/2 cup of cheese. Repeat layers until you end with corn mixture. Then top with the rest of the cheese.
• 5

  Put it in the oven for 30 minutes.
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