Vegetarian Mexican Lasagna

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat olive oil in a large skillet over medium heat. Add onion jalapenos bell pepper and garlic; cook and stir until onion is translucent 5 to 7 minutes. Reduce heat to medium-low and add salsa black beans corn chili powder and cumin. Bring to a simmer; let simmer for 5 minutes.

Combine 2 cups pepper Jack cheese ricotta cheese spinach egg salt and pepper in a bowl.

Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.

Bake in the preheated oven until cheese is melted and bubbly 45 minutes to 1 hour.