alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Fast Mexican Lasagna

    Share

    Fast Mexican Lasagna

    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.

    Advertisement

    4 small wholegrain soft tortillas (8 in/20 cm in diameter)
    1 - 17 oz (435 g) can low-fat, low-sodium refried beans
    1 cup (250 ml) fresh deli salsa, mild, medium or hot
    1 1/2 cups (350 ml) Colby or cheddar cheese, preferably low fat, grated
    1 cup (250 ml) sliced, roasted red capsicums
    Preheat oven to 180 C.

    Line an 8 x 8 x 2 in/20 x 20 x 5 cm (1.2 L) round casserole dish with wet parchment paper. Crumple parchment paper under running water, squeeze out excess and shape into pan so pan is fully lined. If you don’t have an 8 in/20 cm (1.2 L) round pan, use a square one. No parchment paper? Then lightly oil the pan.

    Evenly spread one-quarter can of refried beans onto 1 tortilla. Place in pan. Drizzle with 1/4 cup (60 ml) salsa. Sprinkle with a heaped 1/4 cup (60 ml) grated cheese; evenly sprinkle with 1/4 cup (60 ml) roasted red capsicums. 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.

    Makes 6 servings.

    Each serving contains: 985 kilojoules; 17 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 26 g carbohydrates; 6 g fibre, 712 mg salt

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

    Did you know?

    To thaw frozen vegetables, place them in a colander and run hot water over them until they thaw. Drain well and then add them to the recipe.

    source: "Homemade and Man-Made", from alive Australia Winter 2012

    Advertisement

    Fast Mexican Lasagna

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.