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Enchilada Lasagna? Dairy-Free & Delish!

Enchilada Lasagna? Dairy-Free & Delish!

#LunchBreakLIVE with well known clinical nutritionist Mark Simon, making Enchilada Lasagna, all dairy-free and, therefore, cholesterol free! Mark is the founder of NORI – Nutritional Oncology Research Institute, which helps people battling cancer adopt the optimal diet for survival, namely a plant-based!

Quick Enchilada Lasagna

6-8 Corn Tortillas, Organic

1/2 Cup Enchilada Sauce, red or green, Trader Joe’s or Sprouts

2 Cups Spinach or Swiss Chard

2 Medium sized Zucchini, very thinly sliced

See Also
High-fibre super food with whole grain bread loaf and rolls, fruit, vegetables, whole wheat pasta, cereals, seeds and nuts.

Optional, any thinly sliced vegetable such as sweet potato, eggplant, onion, butternut squash, carrot

1/2 Cup Daiya Cheese, Pepper Jack is best

Saute, boil or steam all vegetables. Pour 1/4 cup enchilada sauce into 9 X 7 inch pyrex baking dish.
Layer tortillas, spinach, vegetables and cheese creating 2-3 layers. Pour remaining enchilada sauce
on top. Bake at 350 F for 15-20 minutes. Garnish with chopped cilantro and green onion. Optionally,
top with guacamole, salsa or vegan sour cream.

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