Gail's Mexi-Italian Lasagna Fusion

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 8.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 602.8 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 9.7 g
  • Protein: 15.4 g

View full nutritional breakdown of Gail's Mexi-Italian Lasagna Fusion calories by ingredient
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Submitted by:


I love Mexican food and my husband loves Italian. So, I thought this might be a yummy mix-up. I love Mexican food and my husband loves Italian. So, I thought this might be a yummy mix-up.
Number of Servings: 6


    Vita's Low Carb Tortilla, 7" Whole Wheat Low Carb Tortilla, 3 tortillas
    *Ragu Spaghetti Sauce (tomato sauce), 1/2 jar
    Monterey Cheese, 4 oz shredded
    Beans, white, 2 cup dry
    *Green Chili Peppers, canned, 1 cup
    Choice of spices.


You can substitute any type of bean you like really.

I use dry beans. For canned equivalent, use 1 can per cup of dry beans.

My family is vegetarian, but I would bet you could add your choice of ground meat and use half the beans.


Cook the white beans for about an hour or until soft.

In a large mixing bowl use a hand mixer to mash up the beans into a thick mixture. Add 1 can of green chiles to the mixture and spices you like to taste. Be sure the entire mixture is seasoned and has some chiles.

In a round baking pan: line the pan with some pasta sauce (I like Ragu). Put a tortilla on the sauce, then spread the bean mixture over the tortilla. Add a layer of shredded cheese on the bean mix. Repeat to add a second layer. Top with the last tortilla and the rest of the cheese.

Cook in oven at 300 degrees for about 20 minutes or until the top tortilla is a little crispy and the cheese is melted.

Serving Size: Makes about 6 sliced servings.

Number of Servings: 6

Recipe submitted by SparkPeople user REDBRD5.

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