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Lasagno - Mexican Lasagna (Gluten-Free)

This recipe comes to us from Meredith Misner.

1 package corn tortillas
1 jar salsa
1 can corn (drained)
½ cup sour cream
½ onion diced
1 ½ cups cheddar cheese grated
a big bowl of miscellaneous cut veggies
- use whatever you have - I used green and red pepper, asparagus, broccoli, green onion, cilantro, black olives, and tomatoes

Grease a 9X13 pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.

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