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Fast Mexican Lasagna

Makes 6 servings.


    This easy-to-make main meal is all about assembly. You don’t have to cook anything beforehand; just open one package, one can, and two jars; grate some cheese; and voila, dinner is ready. Serve with a tossed green salad.


    Did you know?

    Refried beans are traditionally made with a lot of fat, usually lard. To avoid extra saturated fat look for cans that say low-fat and vegetarian on the label.


    Salsa is flavourful and adds zip to this dish, but most bottled brands are high in sodium. Look for fresh salsa in the deli, which tends to be lower in sodium, or make your own without adding any salt.


    Fast Mexican Lasagna


    • 4 small whole grain soft tortillas (8 in/20 cm in diameter)
    • 1 - 17 oz (455 mL) can low-fat, low-sodium refried beans
    • 1 cup (250 mL) fresh deli salsa, mild, medium, or hot
    • 1 1/2 cups (350 mL) Monterey Jack cheese, preferably low fat, grated
    • 1 cup (250 mL) sliced sweet roasted red peppers (about half of a 300 mL jar)


    Per serving:

    • f round pan, use a square one. no parchment paper? then lightly oil the pan. evenly spread one-quarter of the can of refried beans onto 1 tortilla. place in pan. drizzle with 1350
      • c). line an 8 in (1.2 l) round casserole dish with wet parchment paper. crumple parchment paper under running water180
      • in (1.2 l8
    • cup salsa. sprinkle with a heaping 14
      • ml60
    • cup grated cheese4
      • ml60
    • cup roasted red peppers. repeat 3 more times, lightly pressing down on each layer as you assemble the lasagna. bake for 45 to 50 minutes or until bubbling and hot right through to the centre. let sit for 10 minutes before slicing to make it easier to cut. using a serrated knife, cut into 6 equal portions and serve.4
      • ml60



    Each serving contains: 235 calories; 17 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 26 g carbohydrates; 6 g fibre, 712 mg sodium


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    This recipe is part of the Homemade and Man-Made collection.



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