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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.9
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 912.5 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 18.0 g

View full nutritional breakdown of Vegetarian Mexican Lasagna calories by ingredient
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Vegetarian Mexican Lasagna

Submitted by: HOPEFULHIPPO
Vegetarian Mexican Lasagna

Introduction

Just 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.
Number of Servings: 4

Ingredients

    Ingredients:

    *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

Directions

Layer enchilada sauce, corn tortillas (I broke mine in half), refried beans, rice, cheese, and sliced or crushed olives. Repeat layers until you are satisfied :o) (I had three layers in a meatloaf sized pan)

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.





TAGS:  Vegetarian Meals |

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