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1
Preheat oven to 350 F.
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2
In a large skillet, heat olive oil over medium heat.
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3
Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes.
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4
Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt.
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5
Once spinach is all wilted, remove the skillet from the heat and stir in chicken, beans, salsa and cilantro.
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6
This is the filling for the lasagna.
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7
Set aside.
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8
Spray a baking dish with non-stick cooking spray.
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9
{A 9x9 glass baking dish will be fine.}
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10
Spread 1/4 cup of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top.
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11
Sprinkle some cheese over the top.
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12
Spread half of the chicken and veggie filling over the tortillas and cheese.
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13
Top with more cheese, more tortilla strips and 3/4 cup enchilada sauce.
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14
Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 1 cup of enchilada sauce and the last bit of cheese.
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15
Cover the baking dish and bake at 350 F for 30-45 minutes.
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16
Remove from oven and cool for 10 minutes before cutting and serving.
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17
Top with avocados, sour cream, avocados, tomatoes, etc.
