Southwestern lasagna

10 servings

Ingredients

Quantity Ingredient
16 ounces Uncooked lasagna noodles
15 ounces Fat-free vegetarian refried beans; (about 2 cups)
15 ounces Corn; drained OR 10-oz. frozen corn, defrosted (about 2 cups)
3 cups Mild or spicy red or green bottled salsa
4 ounces Canned mild diced green chiles; drained (about 1/2 cup)
3 cups Grated fatfree jalapeno jack cheese
1 cup Vegetable broth

Directions

Makes 10 servings. LACTO

Fat-free vegetarian refried beans make a tasty layer when combined with corn kernels and chilies. Salsa, mild or spicy, is a great stand-in for marinara sauce.

Preheat oven to 350 degrees. Lightly oil 9-by 14- by 2-inch deep baking dish.

Using small spatula, spread four uncooked lasagna noodles with one-third of the refried beans. Lay noodles length-wise, side by side, ends even, in center of baking dish. Sprinkle with one-half of the corn. Spread with one-fourth of the salsa. Sprinkle with one-fourth of the cheese.

Repeat for second layer, except sprinkle beans with green chiles instead of corn kernels.

Repeat for third layer, sprinkling beans with remaining corn. Top with last four noodles, remaining salsa spread completely to edges of noodles and remaining cheese. Carefully pour in vegetable broth at both ends.

Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.

Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard.

Using bulb baster or spoon, baste top of lasagna with sauce from both ends.

Bake for an additional 20 to 30 minutes.

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10 servings.

Variations: Replace dairy cheese with jalapeno-style soy cheese. For milder lasagna, substitute half mozzarella for half the jalapeno cheese. For bonafide chili-heads, substitute one-half can diced chipotle chilies in adobo sauce, drained, for diced mild green canned chilies.

Recipe by: Vegetarian Times Magazine, March 1997, page 48 Posted to fatfree digest by Kathleen <schuller@...> on Nov 17, 1999, converted by MM_Buster v2.0l.

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