Mexican Style - Low Fat Lasagna
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 312.8
- Total Fat: 9.6 g
- Cholesterol: 30.6 mg
- Sodium: 1,056.6 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 10.0 g
- Protein: 24.1 g
IntroductionAnother good staple for the freezer, and very tasty -I make this recipe into two casseroles (since it's just me and the hubby) we have 1 for dinner and some leftovers and then another one in the freezer waiting for the next time we're looking for a low fat casserole-y type of dish. You can modify this to add veggies or use turkey or even lean ground beef. Add more spice, or take it out, this is a very modify-friendly dish. Another good staple for the freezer, and very tasty -I make this recipe into two casseroles (since it's just me and the hubby) we have 1 for dinner and some leftovers and then another one in the freezer waiting for the next time we're looking for a low fat casserole-y type of dish. You can modify this to add veggies or use turkey or even lean ground beef. Add more spice, or take it out, this is a very modify-friendly dish.
1 15 oz can of Fat Free Refried Beans
1 28 oz Can Crushed Tomato
1.5 lbs of Ground Chicken Breast
1 package of Sargento Ultra Thin Colby-Jack Cheese
2 1/2 to 3 cups of Fat Free Cottage Cheese (you could also substitute ricotta) about 1 mid-size container
1 medium Red Onion diced
10 La Tortilla Factory - Smart & Delicious Tortillas
1 cup shredded (light/low fat) Cheddar or Colby Cheese
3 oz Grape Tomatoes diced
1 oz (about a 3/4 cup) crushed Organic Tortilla Chips
Green Onion - thin slices for the topping
4 cloves of garlic - minced
2 tbsp Dark Chili Powder
1 tbsp Cumin
1/2 tsp Coriander
Dash of Cayenne
1 tbsp of Brown Sugar
1/4 cup fresh Cilantro (or 1 tbsp dried or from a tube - e.g. Gourmet Garden.com)
Salt & Pepper to taste
Save yourself some money too - I also ground my own chicken breast which actually saves you a few bucks per pound instead of buy pre-packaged ground chicken.
Also - bake this on top of a sheet pan if your lasagna layers are tight to the top edge of your casserole, this will prevent spillage onto your oven element and floor.
Make your sauce, in a pan on medium heat cook your onions (I used non-calorie cooking spray, but you can use oil if you choose). Once slightly soft, add in your crushed tomatoes and the seasonings, let this simmer about 10-15 minutes, and remove from heat and let cool for about 10 minutes.
In a separate bowl - combine 1/2 of your shredded cheese, 1 minced garlic clove, salt and pepper, and I add a little dash o red chili flake (totally optional)
Heat up your re-fried beans to make them easier to spread out.
Layers (as many as you can achieve in your given casserole dish) - starting at the bottom:
2) 1-2 Tortillas - Cut in 1/2 to hit all the sides of the dish (for example - I use 1 1/2 for each tortilla layer b/c that's what my dish's shape is)
3) Layer of Ultra thin cheese slices
4) Cottage cheese mixture
5) Tortillas again (same as 2)
6) Cheese (same as 3)
7) Refried Beans
... and then repeat as many times as possible with sauce being your final layer
Top with the crushed tortilla chips and remaining shredded cheese, your diced fresh tomatoes and green onion.
Cover and bake for about 45 minute at 350 - until bubbly. Remove cover and bake for the last 15 and then let this site to cool for about 10 minutes before serving.
Serving Size: Makes about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user S.INTHEBIGCITY.