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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.


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


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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