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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 440.1
  • Total Fat: 4.3 g
  • Cholesterol: 36.7 mg
  • Sodium: 893.5 mg
  • Total Carbs: 58.4 g
  • Dietary Fiber: 16.8 g
  • Protein: 42.4 g

View full nutritional breakdown of Low-Fat Mexican Lasagna calories by ingredient
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Low-Fat Mexican Lasagna

Submitted by: ROSIE19531
Low-Fat Mexican Lasagna

Introduction

A tasty low-fat variation on a family favorite. Husband added the olives which was good but in this recipe I did leave them out because it brought the fat and salt to high. A tasty low-fat variation on a family favorite. Husband added the olives which was good but in this recipe I did leave them out because it brought the fat and salt to high.
Number of Servings: 6

Ingredients

    1 lb. extra lean ground turkey
    1 tablespoon olive oil
    3 garlic cloves, minced
    2 onions, chopped
    2 cups cooked black beans, drained and slightly mashed
    1 teaspoon chili powder
    1 teaspoon ground cumin
    2 cups tomato sauce
    1 10 oz. can stewed tomatoes no salt added, coarsely chopped
    6 medium corn tortillas
    2 cup non-fat shredded cheddar cheese

Directions

1. Preheat oven 350° F.

2. Sauté 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set sauté pan aside.

3. Heat oil in another sauté pan over medium heat. Sauté remaining onion, until soft.

Add remaining garlic, chili powder and cumin, sauté for 30 seconds. Add tomato sauce and tomatoes with juice.

Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened.

Transfer all but 1/2 cup sauce to meat and beans; Mix well.

4. Dip half the tortillas, one at a time, in the hot tomato sauce.

Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas.

Sprinkle half the cheese over meat and beans.

5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese.

Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ROSIE19531.






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