Tex-mex lasagne
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Tex-mex lasagne
  Tex-mex    Pasta  
Last updated 6/12/2012 1:26:25 AM. Recipe ID 60821. Report a problem with this recipe.
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      Title: Tex-mex lasagne
 Categories: Pasta, Main dish, Meatless
      Yield: 1 Casserole
 
     12    Pieces Lasagne, uncooked
      3 c  Tomato or spaghetti sauce
      1 c  Water
 15 1/2 oz Canned kidney beans
           -- drained
     10 oz Frozen corn; thawed
      1 pk Chili seasoning mix
      2 c  Part-skim ricotta cheese
  1 1/2 c  Grated Monterey Jack cheese
           - (reduced-fat)
 
  In a medium bowl, stir together the spaghetti sauce, water, beans,
  corn and chili seasoning mix.
  
  Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch
  baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise)
  over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta
  on top. Arrange another 4 pieces of lasagne over the ricotta and top
  with another cup of sauce. Spread remaining ricotta on top. Arrange
  final 4 pieces of lasagne on top. Cover with remaining sauce.
  Refrigerate for at least 6 hours.
  
  Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 45
  minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on
  top and bake an additional 15 minutes uncovered. Let stand 15 minutes
  before serving.
  
  Serves 6 to 8
  
  Each serving provides: 529 Calories; 25.2 g Protein; 66.7 g
  Carbohydrates; 19.2 g Fat; 43.3 mg Cholesterol; 987 mg Sodium.
  Calories from Fat: 32%
  
  




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Recipe ID 60821 (Apr 03, 2005)

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