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Mexican Lasagna Recipe

Mexican Lasagna Recipe
Photo Courtesy Of Manicmommies.com 

 Heart Healthy Recipe Ingredients: 

  • 16 ounces uncooked Lasagna Noodles - uncooked  
  • 15 ounces corn - drained 
  • 2 cups Vegetarian Refried Beans - fat-free 
  • 3 cups Red or Green Bottled Salsa - mild or spicy 
  • 3 cups fat-free Jalapeno Jack Cheese - grated 
  • 1 cup Vegetable Broth 
  • 4 ounces mild diced Green Chiles - canned & drained 

 Instructions:

  • Preheat oven to 350 degrees.
  • Lightly oil 9-by 14- by 2-inch deep baking dish.
  • Using small spatula, spread four uncooked lasagna noodles with one-third of
    the refried beans.
  • Lay noodles length-wise, side by side, ends even, in center of baking dish. 
  • Sprinkle with one-half of the corn.
  • Repeat for second layer, except sprinkle beans with green chiles instead of
    corn kernels.
  • Repeat for third layer, sprinkling beans with remaining corn.
  • Top with last four noodles, remaining salsa spread completely to edges of noodles
    and remaining cheese.
  • Carefully pour in vegetable broth at both ends.
  • Lightly oil 16-inch length of aluminum foil.
  • Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface.
  • Crimp foil around all edges of pan to seal.
  • Bake covered for 45 minutes.
  • Using tongs, remove aluminum foil and discard.
  • With a bulb baster or spoon, baste top of lasagna with sauce from both ends.
  • Bake for an additional 20 to 30 minutes.
  • Remove from oven and let rest for 15 minutes.
  • Slice into 10 equal pieces using sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.

Low-Fat Mexican Lasagna Recipe Variations:

Replace dairy cheese with jalapeno-style soy cheese. For milder lasagna, replace with half mozzarella for half the jalapeno cheese. 

Low-Fat Dinner Serves 10