Low-fat Vegetarian Mexican Lasagne
This is a really simple recipe that I make often during the week for dinner and serve with a side spinach or kale salad. I make a vegetarian version with Lightlife Smart Grounds (Mexican Style) but you could swap it out for low-fat ground beef, ground turkey or even diced grilled chicken. I prefer the Smart Grounds because it’s packed with protein and low-fat (1/3 cup has 10g protein, 60 calories and 0g fat). Sometimes I also mix in some fresh spinach or grilled veggies. If you aren’t a fan of fat-free cheese (I’m not really either but you can’t tell much of a difference once its melted) you could use low-fat or vegan.
- 1 package Lightlife Smart Grounds Mexican Style
- 1/2 cup Shredded Fat-Free Cheddar Cheese
- 1/2 cup Shredded Fat-Free Mozzarella Cheese
- 1 cup Salsa or Fresh Pico de Gallo
- 3-4 large Whole Wheat Tortillas (or use corn)
- 1 cup Fresh Spinach or chopped veggies such as bell peppers, corn, etc. (optional)
- Chopped Green Onions or Cilantro
Combine the cheeses in a small bowl and set aside. Place the Smart Grounds in another small bowl (no need to heat) and the salsa or pico in another. Tear the tortillas into 2-3 inch strips (I did about 3 large strips or 1 tortilla per layer).
Spray the bottom of an 8×8 inch baking dish with non-stick spray and then add a thin layer of salsa or pico. Top the salsa with torn strips of tortilla, then about 1/4 of Smart Grounds, 1/4 of the cheese mixture and then more salsa (add veggies or spinach here too). Continue making layers of “meat”, salsa, tortilla and cheese the way you like it (I did about 4 layers) and finish the top layer with tortillas and cheese. Bake in the oven at 350 degrees for about 30 minutes or until the cheese is melted and meat thoroughly heated. Cut into 9 squares, top with cilantro or chopped green onions and serve.