Mexican Lasagna Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
**Dough**2 Cups of Corn Meal1 Egg1 1/2 to 2 1/4 cups of ice-cold water1 tsp Olive OilSalt and Pepper to Taste**The Rest**1 Can (2 Cups) Refried Beans1 Can (2 Cups) Refried Black Beans1 Medium Zucchini, sliced thing lengthwise1 Medium Yellow Squash, sliced thing lengthwise1 Green Pepper, chopped1 Medium Videlia Onion, chopped10 oz Chicken Breast, cooked and chopped 1 Cup and 2 tbs Cottage Cheese2 Cups 'Mexican' Blend Shredded Cheese4 tbs Olive Oil4 tbs Taco Seasoning1 Cup Salsa
Preheat oven to 375
++The Dough++
1) Combine Corn Meal with half of the water, mixing with your hand (use latex gloves for ease).
2) Add Salt and Pepper, then egg and spritz of Olive Oil, continuing to combine by hand.
3) Continuing slowly adding water until masa dough holds together without being mushy.
4) Place in plastic bag, pushing into a tight log, allowing to set and re-hydrate, at least 30 min
++The Rest++
5) Pulverize Cottage cheese in food processor until smooth.
6) Saute onions and bell peppers with a tbs of the Taco Seasoning.
7) Combine 2 Cups of cottage cheese with 1 cup of Mexican Blend Cheese.
8) Combine both cans of beans in pot with remaining 2 tbs of pulverized cottage cheese and the remainder of the taco seasoning. Bring up to the point where it is bubbling.
9) Use Olive oil to grease the bottom of a 10x15 baking dish.
10) Retrieve dough from refrigerator and split into two portions, rolling them out into two sheets, approximately 10x15.
11) Layer the ingredients together, first the dough, then half of the bean mixture, yellow squash, sauteed onions and peppers, cheese mixture, second layer of dough, zucchini, the remaining beans, chicken and salsa.
12) Sprinkle the remaining cup of cheese across the top.
13) Bake for 25-35 Minutes
14) Allow five minutes for the bake to set up before cutting into and serving.
Makes approximately 15 servings
Serving Size: Makes 15 Servings
Number of Servings: 15
Recipe submitted by SparkPeople user CLANDESTINEONI.
++The Dough++
1) Combine Corn Meal with half of the water, mixing with your hand (use latex gloves for ease).
2) Add Salt and Pepper, then egg and spritz of Olive Oil, continuing to combine by hand.
3) Continuing slowly adding water until masa dough holds together without being mushy.
4) Place in plastic bag, pushing into a tight log, allowing to set and re-hydrate, at least 30 min
++The Rest++
5) Pulverize Cottage cheese in food processor until smooth.
6) Saute onions and bell peppers with a tbs of the Taco Seasoning.
7) Combine 2 Cups of cottage cheese with 1 cup of Mexican Blend Cheese.
8) Combine both cans of beans in pot with remaining 2 tbs of pulverized cottage cheese and the remainder of the taco seasoning. Bring up to the point where it is bubbling.
9) Use Olive oil to grease the bottom of a 10x15 baking dish.
10) Retrieve dough from refrigerator and split into two portions, rolling them out into two sheets, approximately 10x15.
11) Layer the ingredients together, first the dough, then half of the bean mixture, yellow squash, sauteed onions and peppers, cheese mixture, second layer of dough, zucchini, the remaining beans, chicken and salsa.
12) Sprinkle the remaining cup of cheese across the top.
13) Bake for 25-35 Minutes
14) Allow five minutes for the bake to set up before cutting into and serving.
Makes approximately 15 servings
Serving Size: Makes 15 Servings
Number of Servings: 15
Recipe submitted by SparkPeople user CLANDESTINEONI.
Nutritional Info Amount Per Serving
- Calories: 315.2
- Total Fat: 10.4 g
- Cholesterol: 40.7 mg
- Sodium: 736.0 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 3.7 g
- Protein: 16.3 g
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