Sunday, March 8, 2009
Meal Planner Monday: Mexican - Tex Mex Lasagna
I am trying to work through our cupboards to use some of the stocked-up staples and I found this recipe for Tex Mex Lasagna on the box of lasagna noodles. I thought it sounded pretty good, so I tried it and we really liked it. It's easy, low-fat/healthy and rather inexpensive because it does not take any meat. I am definitely going to save it for future use in Hershey. It would also be a good one for a potluck or if you are fixing a meal to take in to someone after having a baby, surgery, etc because you prepare it in the morning and let it set for 6 hours before you bake it...
------Tex Mex Lasagna (Prepare in the morning, and cook at night)
1 box Lasagna noodles (the recipe says 9)
3 cups chunky spaghetti sauce
1 cup water
1 can (15 1/2 oz) pinto beans, drained (I used black beans)
1 package (10 oz) frozen corn, thawed (I used canned corn, drained)
1 package chili seasoning mix
2 cups ricotta cheese or cottage cheese
1 1/2 cup Monterey Jack cheese, shredded
In medium bowl (I used my Pampered chef batter bowl), stir together spaghetti sauce, water, beans, corn and chili seasoning. On the bottom of a 9 x 13 baking dish, spread 1 cup sauce mixture. Arrange lasagna noodles over sauce. Cover with 1 cup sauce. Spread 1 cup ricotta or cottage cheese on top. Arrange another layer of lasagna noodles over cheese. Repeat with 1 cup sauce, 1 cup ricotta or cottage cheese, lasasna noodles. Cover with remaining sauce. Cover with foil and refrigerate at least 6 hours. Preheat oven to 350 F. Bake covered, 45 minutes. Uncover lasagna sprinkle with Monterey Jack cheese on top and bake another 15 minutes, uncovered. Let stand 15 minutes. Serves 8.I want to try it with more beans and additional veggies to make it even healthier.