Southwestern Vegetable Lasagna

This Southwestern Vegetable Lasagna combines traditional Italian layers of pasta and cheese with vibrant, bold flavors from the Southwest. Packed with roasted vegetables, black beans, and a hint of spice, this dish delivers a delightful balance of textures and tastes. It's a wholesome, vegetarian option that's perfect for any gathering, providing a satisfying meal without sacrificing flavor.

Ingredients:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup corn (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 jar (24 oz) salsa
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
4. Add the bell pepper, zucchini, yellow squash, and corn to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
5. Stir in the black beans, cumin, chili powder, and smoked paprika. Season with salt and pepper to taste, then remove from heat.
6. In a bowl, mix the ricotta cheese with half of the mozzarella and half of the Parmesan cheese. Set aside.
7. Spread a thin layer of salsa on the bottom of a 9x13 inch baking dish.
8. Layer 3 lasagna noodles over the salsa, followed by half of the ricotta mixture, half of the vegetable mixture, and a layer of salsa.
9. Repeat the layers: 3 noodles, remaining ricotta mixture, remaining vegetable mixture, and more salsa.
10. Top with the final 3 noodles, the remaining salsa, and sprinkle the rest of the mozzarella and Parmesan cheese on top.
11. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna cool for a few minutes before slicing. Garnish with fresh cilantro before serving.