Mushroom and Bean Lasagna


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.6
  • Total Fat: 7.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 1,084.2 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 13.2 g
  • Protein: 23.7 g

View full nutritional breakdown of Mushroom and Bean Lasagna calories by ingredient
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Submitted by: MARYBETHATOZ

Number of Servings: 6


    Onions, chopped
    Olive oil -1 Tbs.
    Stewed Tomatoes-2 cans
    Mild Green Chiles-1 small can
    Mushrooms, fresh, -3 or 4 cups, sliced
    Black Beans-1 can rinse and drain
    Dark Red Kidney Beans-1 can rinse and drain
    Chili powder, 2 tsp
    Cumin, 1 tsp.
    Salt sense 0.5-1 tsp.
    Corn Tortillas, 12 tortillas -cut into 1or 1.5 inch strips
    Fat Free Sour Cream-approx.12-14 ozs. Cheddar Cheese, Low Fat, 2 cup, shredded


Preheat oven to 350 degrees.
Saute chopped onion in oil til softened. Rinse beans with water and drain before adding to onions. Add tomatoes, mushrooms, chiles, and spices. Bring to boil. Reduce heat and simmer for about 10 minutes. Set aside. Cut tortillas into strips. Line the bottom of a glass casserole( 7.5 x 11.5) with tortilla strips, then add 1/3 of mushroom mixture then 1/3 of cheese. Layer a second time in the same way. Then add a final layer of tortilla strips. In the middle, add mushroom mixture and cover with remaining cheese.Place Sour cream on either side of mushroom mixture. Cook in preheated oven for 30 minutes.
**Actual nutritional info will contain less sodium than stated because beans have been rinsed to remove salt.

Number of Servings: 6

Recipe submitted by SparkPeople user KATHMARY.


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