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Mexican Style Lasagna Recipe

Mexican Style Lasagna Recipe

8 servings



Chili Tomato Sauce

12 lasagna noodles, cooked

2 cups each: fat-free ricotta cheese, shredded reduced-fat Monterrey Jack cheese

1 can each: pinto beans, black beans, drained


Spread 1 cup sauce on bottom of a 13 x 9-inch baking pan, top with 4 lasagna noodles, over lapping slightly. Spoon 1/3 of the combined cheeses over noodles, spreading lightly with rubber spatula, top with 1/3 of the combined beans and 1 1/2 cups Chili Tomato Sauce. Repeat layers 2 times. Bake at 350 degrees, loosely covered, until hot and bubbly, about 1 hour. Let stand 10 minutes before cutting.

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