• Try out this delicious Vegetarian Mexican Lasagna recipe submitted by moms, for moms.

Ingredients

  • 8 no-boil lasagna noodles
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 green bell pepper, chopped
  • 1 - 10 oz. package of sliced mushrooms (criminis or buttons)
  • 16 oz. can of diced tomatoes
  • 1 package vegetarian meat crumbles
  • 16 oz. can tomato sauce
  • 16 oz. can fat-free refried beans, add water until beans are loose, like the consistency of a thick soup
  • 1 1/2 cups lite Mexican shredded cheese blend
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Vegetable
COOKING METHOD Oven
CUISINE Mexican

Preparation

  1. pickled jalapeno rings, for garnish
  2. Spray a lasagna pan with cooking spray. Add olive oil to a large skillet over medium heat, add onions, carrots, and celery to the pan and saute until the onion is transluscent. Add bell pepper and mushrooms until mushrooms have reduced in size and look browned or cooked. Add diced tomatoes and meat crumbles and cook until well combined.
  3. Place a drizzle of tomato sauce down into the lasagna pan. Add 3 lasagna noodles. Add another drizzle of tomato sauce over the noodles. Add a third of the refried beans, then half of the vegetable mixture, then a little less than a third of the cheese. Add 3 more lasagna noodles, then another drizzle of tomato sauce, then a third of the beans, and the other half of the vegetables, and another layer of less than a third of the cheese. Add 2 more lasagna noodles, more tomato sauce, the rest of the beans, the rest of the cheese, and put the jalapenos down in a pretty design.
  4. Bake in the oven for 40 minutes covered with foil, then remove the foil and bake for another 15 minutes. Let stand for 10 minutes before cutting. Serves 6 at a points value of 7 per serving.

Rating

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