Mexican Lasagna

  This turned out fantastically.

Mexican Lasagna
Serves 2

2 Wraps (I used La Tortialla Factory)
1 cup spinach
1/2 cup corn
1 zucchini
1/2 onion
1 clove garlic
olive oil
2 oz cheddar
yogurt (or sour cream) I just eyeballed this
Tony chacheres cajun seasoning
Green salsa (or red if that is what you have)

Preheat oven to 400. Saute onion in olive oil. As you add each vegetable take a moment to stir them up before adding the next. Add in this order: zucchini, corn, spinach, garlic. When spinach is wilted, set vegetables aside. Spray a small pyrex rectangle or other baking pan with pam or olive oil. Cut your wraps into lasagna sheets like so:

 

Put one square on the bottom, top with half the vegetables, sprinkle on some chachere's and spread yogurt over the top like so:
 

Make layer 2 out of tortilla scraps, add remaining vegetables, more seasoning and yogurt, then top with wrap rectangle. Spray top layer with pam or olive oil then spread salsa over the top. Top with cheddar and more yogurt if desired. Bake for 30 minutes and allow ten minutes to "marry" before serving. Serve with rice and beans for complete protein. Shown here is a Spanish style brown rice made with tomato paste and smoked paprika. Enjoy!