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Southwestern Lasagna

Source of Recipe

Holly Clegg


Recipe Introduction

Serves: 8 - WW Points: 4

List of Ingredients

2 packages Boca Ground Burger
1 (14 1/2-ounce canned diced tomatoes, with juice
1 (4-ounce) can diced green chilies, drained
1 (15-ounce) can Bush's Black Beans(seasoned), drained
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste
2 egg whites
2 cups fat free ricotta cheese
2 teaspoons parsley
1/2 teaspoon salt
4 1/2 10-inch flour tortillas
1 (15 1/4-ounce) can whole kernel corn, drained
7 ounces reduced-fat Monterey Jack cheese, shredded


Recipe

Preheat the oven to 350 degrees F.
Mix Boca, tomatoes and juice, green chilies, black beans, chili powder, cumin, garlic, salt and pepper; set aside.
In a small bowl, blend the egg whites, ricotta cheese, salt, and parsley.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cover the bottom of the baking dish with 1 plus 1/2 flour tortillas cut to fit. Layer of all the corn, 1/3 tomato mixture, half the cheese, 1 1/2 flour tortillas, then all of the ricotta cheese mixture, 1/3 tomato mixture, and the remaining 1 1/2 flour tortillas, and end with 1/3 tomato mixture. Bake covered 30 minutes or until hot. Top with remaining cheese and place back in oven until cheese melts.