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Fiesta Mexican Lasagna

Fiesta Mexican Lasagna

NUTRITION

Makes 6 servings. Per Serving:

264

Calories

4g

Fat

52g

Carbs

9g

Protein

INGREDIENTS

 

– 66 Low-sodium tortilla chips (about 12 oz)

– 2 teaspoons canola oil

– 1/4 cup Fresh green bell pepper, seeded, diced

– 1 cup Canned low-sodium corn, drained, rinsed

– 1 cup Fresh onions, peeled, diced

– 2 cups Fresh butternut squash, peeled, seeded, cubed 1/2″

– 1/2 teaspoon Ground Oregano

– 1/2 teaspoon ground cumin

– 1/2 teaspoon Granulated Garlic

– 1/2 teaspoon chili powder

– 1/2 teaspoon paprika

– 1/2 teaspoon salt

– 2 1/2 cups Canned low-sodium black beans, drained, rinsed

– 1 1/4 cups Low-sodium meatless spaghetti sauce

– 1 cup Low-sodium salsa, mild

DIRECTIONS

 

1. Preheat oven to 350 °F.

 

2. Divide chips evenly into three bowls (about 22 chips per bowl). Crumble one bowl of chips and reserve remaining two bowls of whole chips for use during the layering process.

 

3. In a medium mixing bowl, combine canola oil, green pepper, corn, and ½ cup of onions, reserving other half of onions for step 6. Toss to evenly coat with oil. Transfer vegetables to a large baking sheet. Roast uncovered at 350 °F for 15 minutes or until vegetables are slightly brown around the edges.

 

4. Steam squash in a steam basket over high heat for 15minutes or until soft. Place squash in a large mixing bowl and mash until smooth.

 

5. Add roasted vegetables to squash. Mix well. Add ¼ teaspoon oregano and ¼ teaspoon cumin, reserving remaining spices for step 6. Mix well and set aside.

 

6. In a medium skillet coated with nonstick cooking spray, cook remaining onions, cumin, and oregano with garlic, chili powder, paprika, and salt over medium heat for 5 minutes or until the onions become translucent and soft.

 

7. Purée cooked onions and black beans in a foodprocessor or blender until smooth. If needed, add 1-2 tablespoons of water to make the purée smoother

 

8. To make the sauce, combine spaghetti sauce and salsa in a bowl and set aside.

 

9. Layer ingredients in a 8″ x8″ nonstick baking pan sprayed with non-stick spray.

     a. 1 cup sauce

     b. Bowl of whole chips (about 22 whole chips)

     c. 1 ¼ cups bean mixture (a rubber spatula dipped in water helps to spread the mixture evenly)

     d. 1 1/8 cups squash/vegetable mixture

     e. Bowl of whole chips (about 22 whole chips)

     f. 1 ¼ cups bean mixture

     g. 1 1/8 cups squash/vegetable mixture

     h. 1 ¼ cups sauce

     i. Bowl of crumbled chips

 

10. Cover with aluminum foil and bake at 350 °F for 30 minutes until thoroughly heated.

 

11. Remove from oven. Uncover and allow to rest for 15minutes before serving.

 

12. Cut into six even portions. Serve hot.