Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 359.1
  • Total Fat: 4.3 g
  • Cholesterol: 4.4 mg
  • Sodium: 894.3 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 16.8 g
  • Protein: 19.5 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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A Vegetarian Lasagna A Vegetarian Lasagna
Number of Servings: 8


    2 cups chopped onion
    2 cloves minced garlic
    1 chopped green 9or other color) sweet pepper
    1-28oz can diced tomatoes
    1 cup salsa - you say how hot!
    2 tsp cumin
    1-19 oz can black beans, rinsed/drained
    1-19 oz can kidney beans, rinsed/drained
    6-7 inch whole wheat tortillas
    1 1/2 cup shredded low fat cheese (I use mozarella)


1. Spray a large saucepan with non-stick spray. Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes.
2. Add diced tomatoes, salsa, and cumin. Bring to boil.
3. Reduce heat to low and simmer uncovered, for 10 minutes.
4. Stir in black beans and kidney beans. Remove from heat.
5. Spray a 9X13 inch baking dish with non-stick spray.
6. Spread 1/3 of the bean mixture over the bottom.
7. Cover with 1/2 the tortillas (overlapping as needed), another 1/3 of the bean mixture, and 1/2 the cheese.
8. Add remaining tortillas and the last of the bean mixture. Sprinkle remaining cheese on top.
9. Cover and bake at 350 F (175 C) for 30 - 35 minutes.
10. Serve with tomatoes, green onions, and sour cream if desired (not counted in calorie count). I serve mine with 'Put up your cukes' a dcucumber salad. Recipe on this side.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TIMTOO.

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