Mexican Lasagna - Atkins Diet Recipes

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Category : Pastas/Risottos

Recipe : Mexican Lasagna

This Mexican twist on an Italian favorite is filling and fun! It makes a great buffet
dish or family dinner.

Makes 8 servings

9 ounces uncooked lasagna noodles (about 9 noodles)
4 servings (2 cups) Refried Beans
2 1/2 cups tomato sauce
8 servings (4 cups) Vegetable Filling
6 ounces sharp cheddar cheese, shredded

Preheat oven to 300oF.
In large pot of boiling water, cook noodles 9-11 minutes, until tender. Drain;
place noodles in bowl of cold water. Set aside.
In medium bowl, combine Refried Beans and 1/4 cup water; stir until spreadable
consistency, adding more water, 1 tablespoon at a time, if needed.
In 13x9" baking pan, spread 1/2 cup tomato sauce.
Removing noodles from water and patting dry as needed, top sauce with one third
of the noodles, 1/2 cup sauce, half of the Vegetable Filling and 2 ounces of the
cheese, spreading evenly; repeat layers. Top cheese with remaining noodles,
sauce and cheese. Bake 45 minutes, until cheese is melted and sauce is bubbling.
Remove from oven; let stand 10 minutes.

EACH SERVING PROVIDES: 3/4 Fat, 5 Vegetables, 2 Proteins, 1 1/2 Breads, 5
Optional Calories

PER SERVING: 406 Calories, 12 g Total Fat, 5 g Saturated Fat, 22 mg Cholesterol,
745 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 18 g Protein, 245 mg
Calcium