A delicious Mexican-style lasagna loaded with vegetables and three types of cheese.

Three Cheese Mexican Lasagna

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
12 large tomatillos, husked, cored, and thinly sliced; or 2 (11-ounce) cans of tomatillos*
2 zucchini, trimmed and thinly sliced
2 yellow crookneck squashes**, trimmed and thinly sliced
3 cups tomatillo salsa (recipe included)***
1/2 cup heavy or whipping cream
1/2 cup vegetable oil
12 (day-old) 6-inch corn tortillas, 18 for individual casseroles
2 cups (8 ounces) grated Monterey Jack
1 cup (4 ounces) grated farmers or panela cheese
1/2 cup (2 ounces) grated Parmesan or añejo cheese butter
Salt and freshly ground pepper to taste

1. Heat olive oil in a large skillet over medium-high heat. Sauté the onion with salt and pepper until golden and transfer to a medium-sized bowl.
2. In the same skillet, sauté the tomatillos with salt and pepper and transfer to the bowl.
3. Add squashes to the skillet and reduce heat to medium. Cook the squashes with salt and pepper until barely soft. Transfer to the bowl and mix the vegetables together.
4. In another mixing bowl, combine the salsa and heavy cream.
5. Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas, one at a time, about 5 seconds per side to soften, and transfer to a large colander to drain.
6. Combine cheeses in a mixing bowl.
7. Preheat oven to 350°F (175°C). Butter a 4-quart casserole dish or 6 to 8 individual casserole dishes.
8. To assemble the lasagna, dip each of the softened tortillas in the salsa mixture to moisten and layer one third of the tortillas in the baking dish. Top tortillas with half the vegetable mixture and evenly spoon half the salsa mixture over the vegetables. Sprinkle 1/3 of the combined cheeses over the salsa. Repeat the layers, ending with the remaining cheese. Cover tightly with aluminum foil.
9. Bake for 30 minutes or until the edges are slightly brown. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

*It is unnecessary to sauté canned tomatillos.
**May substitute eggplant or bell peppers for crookneck squashes.
***May substitute with favorite salsa.

Recipe provided courtesy of the American Dairy Association.