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- Lasagno - Mexican Lasagna (Gluten-Free)
Lasagno - Mexican Lasagna (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
1 package corn
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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