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How To make Southwestern Vegetable Lasagna

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1 lb Zucchini, cut into
-1/4-inch-thick slices 1 tb Olive oil, divided
1 c Fresh or frozen corn
-kernels, thawed 3/4 c SARGENTO Ricotta Cheese
1 ts Ground cumin
1/4 ts Salt
1 Jar (16-ounce) thick and
-chunky salsa 7 Corn (6-inch) tortillas, cut
-into quarters 9 oz SARGENTO Sliced Natural
-Mozzarella Cheese Toppings: minced fresh -cilantro, sliced ripe -olives, sour cream, chopped -tomatoes Toss zucchini with 1 1/2 teaspoons olive oil; spread in a single layer on a 15-x 10-inch jellyroll pan. Toss corn with 1 1/2 teaspoons olive oil;
spread in single layer in a 9-inch square baking pan. Bake vegetables (using both oven racks) at 500

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