Gail's Mexi-Italian Lasagna Fusion
- 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
IntroductionI 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.
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.
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.