Tex-Mex Lasagne Recipe
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Tex-Mex Lasagne
12 pieces lasagne, uncooked
3 cup tomato or spaghetti sauce
1 cup water
15 1/2 oz canned kidney beans - drained
10 oz frozen corn, thawed
1 package chili seasoning mix
2 cup part-skim ricotta cheese
1 1/2 cup grated monterey jack cheese (reduc, ed-fat)
In a medium bowl, stir together the spaghetti sauce, water, beans,
corn and chili seasoning mix.
Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch
baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise)
over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta
on top. Arrange another 4 pieces of lasagne over the ricotta and top
with another cup of sauce. Spread remaining ricotta on top. Arrange
final 4 pieces of lasagne on top. Cover with remaining sauce.
Refrigerate for at least 6 hours.
Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 45
minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on
top and bake an additional 15 minutes uncovered. Let stand 15 minutes
before serving.
Serves 6 to 8
Each serving provides: 529 Calories; 25.2 g Protein; 66.7 g
Carbohydrates; 19.2 g Fat; 43.3 mg Cholesterol; 987 mg Sodium.
Calories from Fat: 32%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission) |
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When buying food, dieters often fix on chain store and brand name products professing to be 'low fat'. To do this is often a mistake, seeing that a food might be very low in fat content, but also elavated in carbs & calories.
When planning a dietary regime, the most important step is to also make efforts to decrease your intake of salt, fat and refined carbohydrate.
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