Fast Mexican Lasagna

[center]Fast Mexican Lasagna[/center]

Here’s a twist on a traditional lasagna: Mexican style!

We’ve really dropped calories here by using fat-free ingredients. We’ve also dumped the wheat by using lasagna noodles made from rice, which you can find at any health food store.

I like to put this together in the morning, then bake it off after work. Very easy, make-ahead food.


1 or 2 cans of fat-free refried beans
1 can of black beans
Lasagna noodles made from 100% rice
1 pound ground meat (turkey, lean beef, chicken, up to you)
1 can green enchilada sauce
1 can Rotel diced tomatoes
1 small can green chilies
1 package of fat-free cheese of choice
Fat-free sour cream (optional)

How to Make It

Preheat oven to 350 degrees

Brown your ground meat in a pan. Set aside.

Mix your refried beans with cumin (to taste) and green chilies.

Pour some of the enchilada sauce in a lasagna dish. Layer in a row of the rice pasta lasagna.

Top with half the refried bean mixture.

Add ground meat and black beans, then another later of lasagna noodles.

Top with rest of enchilada sauce, refried bean mixture, Rotal diced tomatoes, and finally with shredded cheese.

Bake for 30-40 minutes or until noodles are soft.

Top with sour cream if you’d like and enjoy.

Option: Dice in some jalapeno peppers of choice to add heat.

And here’s a pic of it right before going into the oven.

BTW, the order of the layering here doesn’t matter much. That’s just how I prefer it above.

I made something similar for a high-carb day, but I used low fat corn tortillas instead of noodles. It was really good!

[quote]HG Thrower wrote:
I made something similar for a high-carb day, but I used low fat corn tortillas instead of noodles. It was really good![/quote]

I bet that was good. I don’t eat a lot of corn products, but I did see some really clean corn tortillas at Natural Grocers. Might be worth a shot.

Dumb question: Did you boil the noodles at all before you baked?

There’s no need to with most brands. The sauce and cooking softens them up. But some pasta noodles do suggest that. I’ve never done it with rice noodles.

Ohhh that looks good, and just what I was craving the other day with some smells!

(by the way, if you felt up to it and wanted to share how you made the slow cooked szechuan chicken with ingredients that are HSM friendly that would be great haha)

I found a healthed-up version of the sauce at Natural Grocers (gluten-free) then simply poured it over the chicken with some chicken stock and slow-cooked it for 8 hours. Very easy.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Disclaimer: Individual results may vary.