Fast Mexican Lasagna

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.

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

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