A lasagne with a difference!
8 entrée servings
Chili-Tomato Sauce (recipe follows)
12 lasagne noodles (10 ounces), cooked
2 cups (8 ounces) each: fat-free ricotta cheese, shredded reduced-fat Monterey Jack cheese
1 can (15 ounces) each: pinto beans, black beans, drained
1. Spread 1 cup sauce on bottom of a 13 × 9-inch baking pan; top with 4 lasagne noodles, overlapping slightly. Spoon ⅓ of the combined cheeses over noodles, spreading lightly with rubber spatula; top with ⅓ of the combined beans and 1⅓ cups Chili-Tomato Sauce. Repeat layers 2 times. Bake at 350 degrees, loosely covered, until hot and bubbly, about 1 hour. Let stand 10 minutes before cutting.
Chili-Tomato Sauce
Makes about 5 cups
2 cups chopped onions
2–3 teaspoons each: minced garlic, jalapeño chili
2 cans (14½ ounces each) low-sodium stewed tomatoes
2 cans (8 ounces each) low-sodium tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Salt, to taste
1. Sauté onions, garlic, and jalapeño chili in lightly greased large skillet until onions are tender, 5 to 8 minutes. Stir in remaining ingredients, except salt; heat to boiling. Reduce heat and simmer, uncovered, until sauce is reduced to 5 cups, about 20 minutes. Season to taste with salt.
Per Serving:
Calories: 360
% of calories from fat: 18
Fat (gm): 8
Saturated fat (gm): 3.1
Cholesterol (mg): 26.3
Sodium (mg): 748
Protein (gm): 30.7
Carbohydrate (gm): 51
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 2.0
Meat: 2.5
Fat: 0.5