This recipe combines lasagna noodles with enchilada sauce, corn, zucchini, beans and tomatoes plus lots of melted cheese. If you are gluten-free or prefer, you can use corn tortillas instead. They do not need to be cooked before using.
Boil water for pasta. When it comes to a boil, add 1 t. of salt to the water and add one package of lasagne noodles. Cook according to the directions — make sure not to overcook. When the noodles are tender, remove, drain and rinse to cool.
Peel and chop 1 Large or 2 medium onions (red or yellow). Peel and mince 3 cloves of garlic.
Heat 2 T. olive oil in a skillet or saucepan and saute the onions until they are translucent, then add 1 T. chili powder or more to your taste. Stir well to combine and add the garlic, then turn the heat to low.
Shuck 3 ears of corn, then stand the ears on end on a cutting board and carefully cut off the kernels. Add to the pan.
Dice 2 large or 3 smaller tomatoes, then raise the heat in the pan and add to the mixture. Stir to combine and cook for 5 minutes.
Trim and dice or slice 2 Zucchini, leaving it chunky. Add to the pan and stir to combine, the saute another 5 minutes.
Finally, open a can of black beans, drain and rinse. Add to the pan along with half of a 12 oz. can of enchilada sauce.
Spread a few tablespoons of the remaining enchilada sauce on the bottom of a 9×12 baking dish. Make a layer of pasta noodles on top of it. Make a layer with 1/2 of the vegetables and top them with a layer of grated cheese: a mixture of Monterey Jack and Cheddar.
Make another layer of pasta, vegetables, and cheese. Top with one last layer of pasta, then drizzle that with the rest of the enchilada sauce and add, yes, more cheese.
Bake at 400 degrees until the casserole is bubbling and the top is beginning to brown.