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

cup finely chopped cilantro or parsley

 

Heat oven to 350 degrees.  Combine ricotta and Monterey Jack cheeses.  Combine pinto and black beans.  Spread 1 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 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 oz.) low-sodium stewed tomatoes

2 cans (8 oz.) low-sodium tomato sauce

2 Tbs. Chili powder

2 tsp. Ground cumin

1 tsp. Oregano

- tsp. Salt

 

Spray large saucepan with cooking spray;  heat over medium heat until hot.  Saute 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.