tortilla lasagna

1 medium yellow onion
3 medium cloves garlic
1/4 lbs mushrooms
1 medium green bell pepper
1 medium sweet potato
1 tbsp canola oil
1 tsp dried oregano
2 ( 28 oz ) can crushed tomatoes with juice
1 bay leaf
1/2 tsp salt, and black pepper
6 oz feta cheese
4 oz monterey jack cheese
1 cuo chopped fresh spinach
12 (5 inch) corn tortillas
non-stick cooking spray

you can also add some of the sauce on top of the layer of tortillas before the last layer of cheese.

1. preheat oven to 350*
2. peel, rinse, chop onion and garlic
3. wipe any soil off mushrooms and cut into thin slices
4. rinse bell pepper, remove core and seeds and cut into thin strips.
5. peel sweet potato, rinse and grate, using the large holes on the grater.
6. heat large pan over medium - low heat. add oil and onions and cook til onions are transparent, about 5-7 minutes.
add garlic, mushrooms, bell pepper, oregano and cook for 5 more minutes.
7. add grated sweet potato and continue cooking til all vegetables are soft
8. stir in tomatoes and bay leaf and bring to a boil. reduce heat and simmer mixture for 20 minutes.
9. remove bay leaf and stir in salt and pepper to the vegetable sauce.
10. crumble feta into a medium bowl. grate monterey jack into the bowl and stir to mix the cheeses.
11. cover the bottom of a 9 x 13 inch baking pan with vegetable sauce. layer four tortilas over the sauce. sprinkle 1/3 of cheese mixture on top of tortillas. repeat layers two more times.
12. spray a piece of aluminum foil lightly with non-stick cooking spray. cover the baking dish with the piece of foil, sprayed side down;
13. bake for 20 minutes, then remove foil. continue baking for another 10 minutes, or til the cheese on top is lightly browned

Serving Size: serves 8

Number of Servings: 1

Recipe submitted by SparkPeople user WEZZYCHEESY.