mexican lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup nonfat or reduced-fat ricotta cheese1/4 cup plus 2 Tbsp. fat-free egg substitute1 pound 95% lean ground beef or turkey burger14-1/2 oz. can Mexican style stewed tomatoes, crushed, undrained2 Tablespoons tomato paste15 oz. can black or pinto beans, drained and rinsed4 oz. can chopped green chilies, drained1 Tablespoon chili powder10 corn tortillas (6-inch flat rounds, the kind for making enchiladas) or FF flour2-1/2 cup shredded nonfat or reduced-fat cheddar or Monterey Jack cheese
1. Combine the ricotta and egg substitute in a small bowl and stir to mix well. Set aside.
2. Put the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until meat is no longer pink. Add tomatoes, tomato paste, beans, chilies, and chili powder, and stir to mix well. Cook uncovered, stirring frequently, for about 10 minutes or until the mixture is thick. Remove the skillet from heat and set aside.
3. Coat a 9x13 inch pan with nonstick cooking spray, and line the bottom of the pan with 5 of the tortillas, slightly overlapping them. (You will need to cut one of the tortillas in half to fit). Spread half the meat mixture over the tortillas, dot with half of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients.
4. Cover the dish with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and bake for 5 minutes more or until the dish is heated through and the cheese is melted. Remove the dish from the oven and let sit for 10 minutes before cutting into squares and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RATHERBEBOATING.
2. Put the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until meat is no longer pink. Add tomatoes, tomato paste, beans, chilies, and chili powder, and stir to mix well. Cook uncovered, stirring frequently, for about 10 minutes or until the mixture is thick. Remove the skillet from heat and set aside.
3. Coat a 9x13 inch pan with nonstick cooking spray, and line the bottom of the pan with 5 of the tortillas, slightly overlapping them. (You will need to cut one of the tortillas in half to fit). Spread half the meat mixture over the tortillas, dot with half of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients.
4. Cover the dish with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and bake for 5 minutes more or until the dish is heated through and the cheese is melted. Remove the dish from the oven and let sit for 10 minutes before cutting into squares and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RATHERBEBOATING.
Nutritional Info Amount Per Serving
- Calories: 40.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 21.3 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 5.5 g
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