Mexican LasagnaSubmitted by: KITHKINCAID
IntroductionVegetarian Adaptation from a Runner's World recipe. Vegetarian Adaptation from a Runner's World recipe.
12oz Boca Crumbles
1 large onion, diced
1 clove garlic, minced
2 cups fat free ricotta cheese
1 cup fat free sour cream
1 jar chopped green chiles
2 tsp cumin
1/8 tsp salt
3 sups salsa
8 corn tortillas (6 inch), cut in halves
1 1/4 cups WW Mexican 4-cheese blend
Cook the crumbles, onion and garlic in a skillet.
In a separate bowl, combine the ricotta cheese, sour cream, spices and chiles.
Spread 1 cup of salsa across bottom of dish. Arrange half of the tortillas over salsa. Spread half of the ricotta mixture on tortillas. Top with half of the chicken mixture. Top with one cup of salsa and 1/2 cup of the cheese. Repeat the layering with the rest of ingredients. Top casserole with remaining salsa and 3/4 cup of cheese.
Bake for 30 minutes uncovered or until heated through.
Makes 8 BIG servings!
Number of Servings: 8
Recipe submitted by SparkPeople user KITHKINCAID.