Mexican Style Lasagna
2 cups fat-free ricotta cheese
2 cups reduced-fat Monterey Jack cheese, shredded
1 can (15 oz.) pinto beans, drained
1 can (15 oz.) black beans, drained
Chili-Tomato Sauce (see bottom)
12 lasagna noodles (10 oz.) cooked, room temperature
¼ cup finely chopped cilantro or parsley
Heat oven to 350 degrees. Combine ricotta and Monterey Jack cheeses. Combine pinto and black beans.
Spread 1 ½ cups Chili-Tomato Sauce on bottom of 13” x 9” baking pan; top with 4 lasagna noodles, overlapping slightly.
Spoon 1/3 of cheese mixture over noodles, spreading lightly with rubber spatula; top with 1/3 of beans and 1 cup Chili-Tomato Sauce.
Repeat layers 2 times, ending with remaining 1 ½ cups sauce.
Bake lasagna, loosely covered with aluminum foil, until sauce is bubbly, about 1 hour. Sprinkle with cilantro before serving. (May omit cilantro, if desired.) Serves 8.
Olive oil cooking spray
2 cups onion, chopped
8 cloves garlic, minced
2 – 3 teaspoons minced jalapeno peppers
2 cans (14 ½ oz.) low-sodium stewed tomatoes
2 cans (8 oz.) low-sodium tomato sauce
2 Tbs. Chili powder
2 tsp. Ground cumin
1 tsp. Oregano
¼ - ½ tsp. Salt
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onions, garlic, and jalapeno peppers until onions are tender, 5 – 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. Stir in salt.