Vegetable Mexican Lasagna

This delicious recipe is based on chef Marcela Valladolid's pastel Azteca, which I saw on the Food Network a couple of weeks ago. I varied the technique and ingredients a bit. The first time I served it was to our church group as part of a meatless meal. Tonight we had it as a side to fried chicken. I made my own corn tortillas, but you can use purchased ones. Also, vary the amounts to fit the size pan you plan to use. Enjoy!

Vegetable Mexican Lasagna
2 or 3 zucchini, cut into chunks
2 summer squash, cut into chunks
2 or 3 ears corn, kernels cut off the cobs
1 bell pepper
1 garlic clove, minced
Olive oil
2 tsp. cumin
1 tsp. dried or 1 Tbsp. chopped fresh cilantro
Salt and pepper
Salsa or pico de gallo
Corn tortillas
Sour cream
Shredded cheese

1. Sauté zucchini and next 4 ingredients in hot oil for 5 minutes or until vegetables start to soften. Season with cumin, cilantro, salt, and pepper. Cook 1 more minute.
2. In a baking dish, spoon salsa to cover bottom of dish. Layer with tortillas, and top with a thin layer of sour cream and cheese. Spoon half of zucchini mixture over cheese. Top with salsa, and repeat layers with remaining ingredients.
3. Bake at 350° for 30 minutes. Serve immediately.