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Tex-Mex Lasagna
from Lynn L. of Bellevue,
NE
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Recipes:
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1
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2
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3
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4
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5
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6
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Servings: |
12 |
24 |
36 |
48 |
60 |
72 |
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Makes 9x13 Pan |
1 |
2 |
3 |
4 |
5 |
6 |
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Ingredients:
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spaghetti
sauce; meatless
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3
C.
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6
C.
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9
C.
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12
C.
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15
C.
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18
C.
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water
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1
C.
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2
C
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3
C.
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4
C.
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5
C.
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6
C.
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kidney
beans; canned, drained
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15 oz.
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30 oz.
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45 oz.
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60 oz.
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75 oz.
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90 oz.
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frozen
corn
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10
oz.
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20
oz.
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30
oz.
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40
oz.
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50
oz.
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60
oz.
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chili
seasoning mix envelope
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1
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2
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3
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4
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5
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6
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lasagna
noodles
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12
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24
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36
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48
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60
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72
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part
skim ricotta cheese
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2
C.
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4
C.
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6
C.
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8
C.
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10
C.
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12
C.
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Monterey
Jack Cheese, reduced fat - shredded
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1-1/2
C.
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3 C.
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4-1/2
C.
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6 C.
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7-1/2
C.
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9 C.
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Assembly Directions:
Combine spaghetti sauce, water, beans, corn, and
chili seasoning mix. Spread 1 cup of the combined
sauce over the bottom of a 9x13 pan. Arrange 4
uncooked lasagna noodles over the sauce layer (3
lengthwise and one cross-wise). Cover the noodles
with 1 cup of the combined sauce. Spread half of the
ricotta over the sauce layer. Arrange another 4
pieces of the lasagna over the ricotta layer and top
with one cup of combined sauce. Spread remaining
ricotta over the top. Arrange the final 4 pieces of
lasagna over the ricotta. Cover the casserole with
all remaining combined sauce.
Freezing Directions:
Place the shredded cheese in a small plastic bag
that can be taped or otherwise attached to the dish.
Wrap pan tightly with freezer paper, foil or place
dish in a 2-gallon bag. Seal, label and freeze.
Serving Directions:
Thaw. Bake covered at 350 degrees for 45 minutes.
Uncover lasagna, sprinkle the cheese on and bake
uncovered for 15 minutes more.
Comments:
Lasagna will set up better and slice neater if it is
allowed to sit for ten minutes before cutting.
Nutritional Info:
Tex-Mex Lasagna
Per Serving: 528 Calories; 13g Fat (21.4%
calories from fat); 22g Protein; 81g Carbohydrate;
6g Dietary Fiber; 33mg Cholesterol; 500mg Sodium.
Exchanges: 5-1/2 Grain (Starch); 1 Lean Meat;
1-1/2 Fat.
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This
page was last updated on
Monday, July 14, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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