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Chef Wendell: Enchiladas lasagna

INDIANAPOLIS (WISH) –  Your mood is in the food. How you feel right now is the result of your last meal.

Everybody loves cheesy, gooey lasagna. You can drastically reduce heavy, fatty calories with this spicy, full-flavored revision of the Italian classic.Enchiladas LasagnaMeat Filling:

1 package of organic tempeh

1 small onion, chopped

2 cloves garlic, chopped

1/8th tsp. cayenne

15 oz. cooked IQF local corn (IQF-Quick frozen)

12 oz. cooked lentils

2 tbsp. Extra virgin olive oilVeggie Filling:

2 medium baked sweet potatoes, chopped coarsely (bake at 375 for 30 minutes)

1-10 ounce package of cooked spinach, drained

1 pound mushrooms, washed and chopped

12 ounces green olives, ‘pulsed’ in food processor

1 # shredded Daiya cheddar or low-fat dairy cheddar

Himalayan salt to taste

Ground flax or chia seedsSauce:

3 tsp. chopped chipotle pepper with sauce

28 oz. green or red enchiladas sauceLayers:

12-16 small corn tortilla shells

” Preheat oven to 450

” Saut the tempeh in olive oil, garlic, cayenne and onion. use the back of a fork to break it up into nibs.

” When lightly browned, stir in the lentils and corn. Adjust salt. Reserve.

” Place enchiladas and chipotle sauce in a blender and puree.

” Coat an 8 inch square baking dish with olive oil.

” Spoon1/2 cup of the sauce onto the bottom of the oiled baking dish. Cover with 4 overlapping tortilla shells.

” Evenly spread on the veggie filling of spinach, sweet potatoes, corn, mushrooms, flax and the cheese.

” Add another layer of 4 corn tortillas. Spread on more sauce. (save some for the topping)

” Now evenly add the ‘meat’. (we’re layering)

” Top the ‘meat’ with chopped olive mix, the cheese.

” One more layer of 4 corn tortillas and cheese. Top with cheese and remaining sauce.

” Bake for about 25 minutes until filling is hot and cheese is melted.

” Garnish with chopped green onions and cilantro. Ole’

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