1/4 cup lightly packed cilantro leaves
1 Pkg (8 oz) soy cream cheese
1 med onion
1.5# ground beef (or chicken)
1 med zucchini
1 can (28 oz) enchilada sauce
12 (6 in) corn tortillas
Additional chopped fresh cilantro leaves (optional)
Chop cilantro. Place cream cheese in a microwave safe dish (Pampered Chef Classic Batter bowl works well). Microwave on HIGH 30-45 sec or until very soft. Add cilantro; mix well. Chop onion; set aside. Peel, then grate zucchini; set aside. Start browning ground beef. Add onion and cook until ground beef is cooked through. Drain ground beef and onion mixture, place back in skillet & add zucchini, mix well; set aside.
Spread 2/3 cup of the enchilada sauce over bottom of the deep covered baker. Pour remaining sauce in a bowl; set aside. Dip four of the tortillas into enchilada sauce and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1/3 of the beef mixture. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining beef mixture. Pour remaining enchilada sauce over lasagna.
Microwave, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares and serve.