Chile Relleno Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups bell pepper strips1 cup ricotta cheese, part skim1 tbsp onion, finely chopped1/4 cup tomato, finely chopped1 tsp salt1 jalapeno pepper, minced1 cup potato, cooked and diced1/2 cup monterey jack cheese, shredded 1/4 cup seasoned bread crumbscooking spray
Grill peppers to remove skin. Cut into wide strips removing seeds in the process.
Mix ricotta, onion, tomato, jalapeno pepper and salt.
Spray baking dish with cooking spray and cover bottom with bread crumbs. Layer bell peppers, ricotta mix and potatoes. Top with shredded cheese.
Cook at 350 for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ACORONA222.
Mix ricotta, onion, tomato, jalapeno pepper and salt.
Spray baking dish with cooking spray and cover bottom with bread crumbs. Layer bell peppers, ricotta mix and potatoes. Top with shredded cheese.
Cook at 350 for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ACORONA222.
Nutritional Info Amount Per Serving
- Calories: 244.0
- Total Fat: 10.2 g
- Cholesterol: 31.8 mg
- Sodium: 991.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.6 g
- Protein: 14.0 g
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