Meatless Mexican Lasagna recipe
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Ingredients
- cooking spray 1 medium yellow squash, grated ¼ cup finely chopped onion 1 (16 ounce) can vegetarian refried beans 4 (10 inch) whole wheat tortillas 1 (15.5 ounce) can black beans, rinsed and drained 1 cup cottage cheese ½ cup shredded mozzarella cheese ½ cup shredded Cheddar cheese 1 (16 ounce) jar salsa
Nutrition Info
- 359.4 caloriescarbohydrate: 57.6 gcholesterol: 21 mgfat: 8.1 gfiber: 13 gprotein: 23.3 gsaturatedFat: 4.2 gservingSize: -sodium: 1595.7 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Meatless Mexican Lasagna
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.