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.

 

 

Chili-Tomato Sauce

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.