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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 13.5 g
  • Cholesterol: 31.4 mg
  • Sodium: 559.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 13.6 g

View full nutritional breakdown of three cheese mexican lasagna calories by ingredient
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three cheese mexican lasagna

Submitted by: GINGERSNAP426


veggie filled spicy lasagna low fat ,low calories veggie filled spicy lasagna low fat ,low calories
Number of Servings: 12


    2 table olive oil
    1 large yellow onion chopped
    salt and pepper to taste
    12 large tomatillos 2 ( 11-ounce) cans tomatillos
    2 zucchini trimmed and thinly sliced
    2 yellow summer squash trimmed and thinly cut
    2 large green bell peppers
    3 cups salsa
    1/2 cup heavy whipping cream
    1/2 cup canola oil
    12 6 inch tomatillos
    2 cups grated monterey low fat cheese
    1 cup cottage cheese fat free
    1/2 cup grated parmeson


heat olive oil in skillet
over medium - high heat saute onion with salt and pepper to taste until golden transfer to medium sized bowl
in the same skillet saute tomatillos with salt and pepper ( it is not necessary to saute canned tomatillis) transfer to bowl add squash reduce heat to medium cook squash until barely soft. transfer to bowl and mix veggies together
in another bowl combine salsa and cream
heat veg oil in medium skillet over meduim - low heat
cook tortillas one at a time about 5 seconds perside to soften add to large colander to drain.
combine cheese in mixing bowl
preheat oven to 350 degrees
butter a 13x9x2 in glass baking dish
to assemble the lasagna, dip each softened tortillas in the salsa mixture to moisten layer about 1/3 of the tortillas in the baking dish. top the tortillas with half of the veggie mixture then the evenly put half of the salsa over the veggie sprinkle half the cheese over the salsa repeat the layer ending with the cheese
bake 30 minutes or untiledges are slightly brown. let stand 10 minutes
yeild 10 to 12 servings

tomatillo salsa
1 pount tomatillos husked washed and cut inot quarters or 1 3/4 pd ( 11 ounces) can of tomatillas
2 to 4 large jalepeno chilis stemmed,seeeded if desired and roughly chopped
1/2 medium onion, cut quarters
1 bunch cilanto
1 tea salt.

place tomatillos and jalapeno peppers in food processor puree just intel chuncky add remaining ingredients and puree about 2 minutes or until large chcnk remain. keep refreg for three days covered.

Number of Servings: 12

Recipe submitted by SparkPeople user YOYOQUSTOPFEB11.

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