Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 427.6
  • Total Fat: 10.7 g
  • Cholesterol: 16.3 mg
  • Sodium: 866.3 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 10.7 g
  • Protein: 20.9 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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This is in the Looneyspoons cookbook by the Podleski sisters on page 67 as Lasagna with Mex Appeal This is in the Looneyspoons cookbook by the Podleski sisters on page 67 as Lasagna with Mex Appeal
Number of Servings: 8


    2 cups chopped onions
    2 cloves garlic, minced
    1 1/2 cups chopped sweet green pepper
    1 can PC Blue Menu no salt added diced tomatoes
    1 cup PC Blue Menu Extra Chunky Extra Mild Salsa
    2 teaspoons ground cumin
    1 can (19 ounces) black beans, drained and rinsed
    1 can (19 ounces) red kidney beans, drained and rinsed
    6 Large Casa Mendosa Whole Wheat Flax tortillas
    1 1/2 cups shredded reduced fat Monterey Jack Cheese (6 ounces)
    1 medium tomato, thinly sliced
    16 tbsp Gay lea low fat sour cream ( optional 2 tbsp per serving)


In a large saucepan, saute onions, garlic and green pepper. Cook and sitr over medium heat until vegetables are softened, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes. Stir in black beans and kidney beans. Remove from heat.

Spray 2 8 x 11.5 baking dishes with non-stick spray. Spread 1/6 of the bean mixture over bottom of each dish. Cover each dish with 1/4 of the tortillas (overlapping as needed) and 1/4 of the cheese. Spoon another 1/6 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.

Cover and bake at 350 C for 35 minutes. Let cool for 10 minutes before serving. Cut each dish into quarters. Garnish with tomato slices. If desired, serve with 2 tbsp of sour cream on top.

Makes 8 servings, 1/4 of a dish.

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