Instructions: 1. Heat oven to 350 F. Lightly coat a 1 1/2- or 2-quart casserole with vegetable cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add peppers and cook 4 to 5 minutes until softened.

Transfer to large bowl. Stir in ricotta cheese, eggs, egg whites and jalapeno.

2. Add remaining 1 teaspoon oil, onions, corn and garlic to same skillet; cook 4 to 5 minutes over medium heat, until onions are softened. Stir in flour; cook 1 minute. Add milk, salt and pepper; cook, stirring, 3 minutes, until thickened. Stir milk mixture into ricotta mixture until well blended.

3. Spread half the tortilla strips over bottom of prepared casserole. Top with half the ricotta mixture; repeat layering with remaining strips and filling. Bake 40 minutes, until lightly browned and firm in center.

Serve with salsa, if desired.

Notes: This savory, satisfying one-dish meal made with sweet peppers, corn and pickled jalapeno chile is loaded with flavor. But the biggest supply nearly half of the recommended daily dose of calcium for women.

Prep time: 35 minutes

Baking Time: 40 minutes Degree of difficulty: Easy Low-calorie

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