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Posts : 55
Join date : 2010-04-27
Age : 40
Location : Massachusetts

PostSubject: Mexican Lasagna   Tue Apr 27, 2010 10:40 pm

Mexican Lasagna

6 Corn Tortillas (NOT flour, it won't come out the same)
1 Can Black Beans - rinsed and drained
1 Can Pinto Beans - rinsed and drained
1 9 oz box froxen chopped spinach - defrosted and squeezed dry
1 Cup part skim Ricotta cheese (though I use all of a small container, which is a little over a cup)
1 Block Cabot 50% Reduced Fat Pepper Jack Cheese - shredded
1 Jar (16 oz) Salsa

Preheat oven to 350. Combine beans in one bowl. Combine ricotta and spinach in another. Spray square baking pan with cooking spray. Cut 3 tortillas into pieces and lay on bottom, layer 1/2 ricotta mixture, 1/2 beans, 1/2 salsa, and 1/2 shredded cheese. Top with remaining 4 tortilla (cut up) and remaining ingredients. Cover with foil (I "tent" it a little so it doesn't stick to the cheese). Bake for 30 minutes, uncover and bake 15 more minutes. Let stand 5 minutes before cutting.

When cut in 6 pieces this filling meal is only 6 Weight Watchers Points!
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