Mexican Lasagna? Italian Quesadillas?

Not sure what to call this, so I am giving it two names and will see which one the kids can remember! I found the idea on a recipe list, but it was so scant in instruction that I am not crediting it to the person who posted it because I revised it significantly.

Like lasagna, this is a layered dish with a starchy flat thing, a tomato based sauce and cheese. But it consists of Mexican ingredients, including tortillas (or polenta if you want to be more Italian).

Whatever it is, it’s goo–oood.

Mexican Lasagna? Italian Quesadillas?

9-10 corn tortillas (a tube of sliced polenta would work too)

1 cup shredded mixed cheeses

1 10 oz can cream of celery soup

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon dried cilantro or similar amount chopped fresh cilantro

15 oz jar salsa

leftover veggies, pureed

1/2 cup olives, chopped (optional)

any of the following:

• 2 6-oz cans of tuna
• similar amount refried beans
• similar amount of chicken substitute
• similar amount of textured vegetable protein, sauteed with the onions and garlic

Sauté onions, garlic and cilantro in oil. In a large bowl, mix all ingredients together except tortillas. (Sneaking those pureed leftover vegetables in, is a stroke of genius which was passed onto me through a series of moms ending with my friend Malkie, who also gave me the idea for polenta.)

In a glass lasagna pan, start layering with sauce, then tortillas, then sauce, cheese, tortillas. End with cheese.

Bake in 375 degree oven for 35 minutes, covering with foil for the first 20 minutes to protect the cheese from overbrowning.

Serve with sour cream and Spanish Rice (out of a box, of course)