Vegetarian Cheesy Mexican-style Lasagna Casserole with corn tortillas, poblanos, and bell pepper
Place flour, ½ teaspoon salt, and black pepper in a large saucepan. Gradually add milk and broth, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
Coat bottom of a 13 x 9-inch baking dish with oil or cooking spray. Spread ½ cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of white beans. Sprinkle with 1/3 cup green onions and 2/3 cup cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining beans, 1/3 cup green onions, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with oil or cooking spray. Place foil, coated side down, over casserole. Bake at 350° F for 30 minutes or until bubbly.
Uncover; sprinkle with remaining cheese. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes. Garnish with remaining green onions, sliced avocado, and hot sauce as desired. Enjoy!
Adapted from Cooking Light