Vegetarian Mexican LasagnaSubmitted by: HOPEFULHIPPO
IntroductionJust a little something I threw together for dinner, and it turned out pretty yummy, I think. Just a little something I threw together for dinner, and it turned out pretty yummy, I think.
*Corn Tortillas (2 per serving), 2 serving
*Old El Paso REFRIED BEANS (vegetarian), 1 serving = 1/2 can (199ml), 1 serving
*Enchillada sauce - 1/4 cup, 1 serving
*Cheddar Cheese-Veggie Shreds, 1.75 cup
*Black Olives, Black Pearls, medium pitted, 5 olives, 3 serving
*Avacado, whole, medium 1 serving = 1 medium whole avacado, 1 serving
*Pace Salsa- Chunky Salsa (medium, 2 tbsp
*Fresh Express Hearts of Romaine, The Original, Crisp Romaine Hearts, 2.5 cup
*Brown Long Grain Rice(per 3/4 cup), 1.75 cup
Bake in a 350 degree oven for about 20-30 minutes or until hot.
In a regular bowl put in a handful of romaine lettuce. Cut the lasagne in half, then quarters. Take one quarter and place in bed of lettuce.
Cut avacado in half, remove pit if ya want and spoon out the good stuff. Place on top of the lasagne. Dallop with a tbsp of Pace salsa.
Add a dash of pepper if desired and enjoy!!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HOPEFULHIPPO.