-
1
1. Marinara sauce: In large saucepan, Saute garlic and onions with olive oil over medium heat for 5 minutes. Add the cumin and oregano and saute, stirring ,for 1 minute more. Add the chopped tomatoes, sheery, and chipotles. Cook the mixture over low heat for 30 minutes.
-
2
2. Boil the noodles for nine minutes, then drain and rinse well.
-
3
3. Add to the sauce the cilatro, tomato paste, and salt and pepper to taste. Stir well. Fish out the chipotles if you used dried ones, and chop them finely. Return them to the tomato sauce, and remove the saucepan from the heat.
-
4
4. Preheat oven to 350F. Spread a thin layer of sauce on the bottom of a 9x13 inch casserole pan, then add a layer of noodles. Distribute all of the ricotta evenly over the noodles. Sprinkle the corn over the ricotta, and distribute the spinach/chard over the corn. Spoon some tomato sauce over the vegetables. Lay down more noodles, then more sauce, then half the mozzarella.Add a final layer of noodles, then sauce, then the rest of the mozzarella.
-
5
Bake the lasagna, uncovered, for 40 minutes. If you'd like, garenish with the tortilla strips: bake them on a baking sheet along with the lasagna for 15 minutes, sprinkle strips with salt, and sprinkle the lasagna with the strips. Serve immediately.
