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Lasagna Mexicana
From Fix-It and Enjoy-It! Healthy Cookbook, by Phyllis Pellman Good

Recipe by Barbara Walker, Sturgis, S.D.

Ingredients:

1 lb 95%-lean ground beef
16-oz can fat-free refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles, divided
1 cup salsa
1 cup water
2 cups reduced-fat sour cream
2-1/4-oz can sliced ripe olives, drained
1 cup shredded reduced-fat Mexican-blend cheese
1/2 cup sliced green onions

Instructions:

1. Brown beef in stockpot over medium heat until no longer pink. Drain off drippings.
2. Stir in beans and seasonings. Heat through.
3. Place three uncooked noodles in a lightly greased 9 x 13 baking dish lightly coated with non-stick cooking spray.
4. Cover with half of meat mixture.
5. Repeat layers of noodles and meat.
6. Top with remaining noodles.
7. Combine salsa and water in a bowl. Pour over noodles.
8. Cover. Bake at 350 for 60-70 minutes, or until noodles are tender.
9. Spread with sour cream.
10. Sprinkle with olives, cheese, and onions.

Prep. Time: 20 minutes Cooking/Baking Time: 80 to 90 minutes
Yield: Makes 9 servings

Per Serving
Calories 335, Kilojoules 1402, Protein 229, Carbohydrates 32 9, Total Fat 13 g, Saturated Fat 7g, Monounsaturated Fat 3 g, Polyunsaturated Fat 3 9, Cholesterol 67mg, Sodium 423 mg, Fiber 6g

Pyramid Servings
Vegetables 2
Fruits 0
Carbohydrates 1 of 8
Protein & Dairy 1.5 of 7
Fats 1 of 5

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