Rumbamel's Taste of Home Fiesta Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 15 oz cans Stokes Green Chile Sauce with Pork1 15 oz can black beans, rinsed and drained (I used walmart)1 14.5 oz can diced tomatoes (I used Aldi)11 oz corn (it actually called for a can drained, but I had frozen, so that's what I used)1 2.25 oz can sliced black olives1/2 T dried parsley1 package 40% less sodium Old El Paso taco seasoning1 15 oz carton part skim Ricotta Cheese (I used Walmart brand)1 cup/8 oz Daisy lite sour cream1 egg, lightly beaten2 cup pizza cheese, divided, (I used Shop n Save brand, they actually called for Mexican cheese, but I didn't have any and this is probably less calories anyway)1 package Ronzoni Healthy Harvest whole wheat lasagna noodles ( I used 20 noodles of the 13.25 oz box which had about 24 in it.)
Boil your noodles according to the package directions. Drain, rinse and cool as you prepare the following:
In a large bowl mix: Stokes sauces, black beans, tomatoes, corn, olives, parsley and taco seasoning.
In another bowl mix: ricotta cheese, sour cream, egg and 1 cup of the pizza cheese.
You will need to decide if you are making two casserole or one. I made two and just divided the amounts so I will tell it that way and if you want to just make one large dish then multiply the Stokes sauce mixture and the cheese by 2 and change the noodle layers from 2 to 3.
Ok, in each of 2 square glass casserole dishes spread 1/2 cup of the Stokes chile mix. Then layer evenly two noodles cutting each of the noodles as they reach the ends of the dish and then laying those pieces in the third row. You will have 3 rows, but use only 2 noodles. Now spread 1/2 C of the ricotta mix on top of the noodles. Top with 3/4 C of the Stokes chile mix.
Continue this pattern of noodles, ricotta and Stokes chile mix twice ending with the last of the 20 noodles and then cover with the remaining Stokes chile mix, completely covering the noodles.
Cover and bake at 375 degrees for 45 min then uncover, top each square with 1/4 c pizza cheese and bake another 15 min or until bubbly. Let stand 10 minutes before cutting into 6 servings per square dish. I served with freshing slices of tomotoes, sour cream and lettuce! It went over very well!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user RUMBAMEL.
In a large bowl mix: Stokes sauces, black beans, tomatoes, corn, olives, parsley and taco seasoning.
In another bowl mix: ricotta cheese, sour cream, egg and 1 cup of the pizza cheese.
You will need to decide if you are making two casserole or one. I made two and just divided the amounts so I will tell it that way and if you want to just make one large dish then multiply the Stokes sauce mixture and the cheese by 2 and change the noodle layers from 2 to 3.
Ok, in each of 2 square glass casserole dishes spread 1/2 cup of the Stokes chile mix. Then layer evenly two noodles cutting each of the noodles as they reach the ends of the dish and then laying those pieces in the third row. You will have 3 rows, but use only 2 noodles. Now spread 1/2 C of the ricotta mix on top of the noodles. Top with 3/4 C of the Stokes chile mix.
Continue this pattern of noodles, ricotta and Stokes chile mix twice ending with the last of the 20 noodles and then cover with the remaining Stokes chile mix, completely covering the noodles.
Cover and bake at 375 degrees for 45 min then uncover, top each square with 1/4 c pizza cheese and bake another 15 min or until bubbly. Let stand 10 minutes before cutting into 6 servings per square dish. I served with freshing slices of tomotoes, sour cream and lettuce! It went over very well!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 14.1 g
- Cholesterol: 38.7 mg
- Sodium: 626.4 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 3.9 g
- Protein: 18.4 g
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