Wednesday, March 14, 2012

Tex-Mex Lasagana

What?  You've seen this recipe before?  I can't imagine where you might have seen it?  Hmmm, I just don't know.  Okay, fine!  I've done it again.  This is a recipe I have previously posted, but NOW it has more pictures and step-by-step instructions, AND I added black olives.  Basically, it is not a totally different recipe!  Shut up, it totally is! 

 The Ingredients
1-14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
1 14.5 ounce can black beans, drained and rinsed
1-4.0 ounce can of sliced black olives, drained and rinsed
 1 cup frozen yellow corn
1/2 cup salsa
6 no-bake lasagna noodles
2 cups shredded Mexican cheese blend

The Tools
large bowl
9x13 inch baking dish
aluminum foil

The Cooking
Pre-heat the oven to 450°.  And combine the diced tomatoes, tomato sauce, spices, beans, black olives, and frozen corn, in a large bowl.  

Spread 1/4 cup of the salsa into the bottom of the baking dish

Top the salsa with 1/2 of the noodles

Top the noodles with 1/2 of the bean mixture

Top the bean mixture with 1 cup of cheese and with another 1/4 cup of the salsa

Top the salsa with the last of the noodles.

Top the last of the noodles with the rest of the bean filling

And finally, top the last of the filling with the remaining 1 cup of cheese

Cover the dish with foil and bake the lasagna for 25-30 minutes.  

Let the lasagna sit until it is not molten hot and enjoy!

Serving is 1/8 of the lasagna
Calories (calculated via and my vary based on your ingredient choices): 237
Fat Grams: 6
Fiber Grams: 6
Sodium: 791

Original recipe source: Cooking Light

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