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Stacked asparagus quesadilla lasagna wedges with ricotta, vegetables, and melted cheese

Asparagus Quesadilla Lasagna with Ricotta and Cheese

Asparagus Quesadilla Lasagna layers grilled vegetables, creamy ricotta, and melted cheese between tortillas for a fresh, comforting twist on a classic quesadilla. It is a quick, creative meal with a satisfying mix of crisp tortilla texture and savory filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 617
Ingredients Method Notes

Ingredients
  

Quesadilla
  • whole wheat tortilla
  • asparagus (about 5-6 stalks)
  • 1/2 cup frozen peas
  • 1/2 cup ricotta cheese
  • 1 tsp. minced garlic
  • 2 slices cheese
Garnish
  • garnishes: green onions, gorgonzola cheese, parsley

Method
 

Preparation
  1. Grill the asparagus and cook the peas.
  2. Combine the minced garlic with the ricotta cheese, then season the mixture with salt and pepper.
Assembly
  1. Spread the ricotta mixture over half of the tortilla, arrange the vegetables on top, add the cheese slices, and cover with the remaining tortilla half.
Cooking
  1. Grill the assembled quesadilla until warmed through, then cut it into wedges and stack the pieces.
  2. Finish with the garnishes and serve.

Notes

For a more workable quesadilla texture, consider replacing the ricotta with another option that releases less moisture onto the tortilla during cooking. Adding more regular sliced cheese may help the layers hold together better.