Southwestern Lasagna
Source of Recipe
Marla
List of Ingredients
Southwestern Lasagna
1 Tbs vegetable oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 Tbs chili powder
1 Tbs paprika
3/4 cup water
1 can (6 oz.) tomato paste
1/4 cup honey
1/4 cup fresh lime juice
1 can (15 oz.) black beans, undrained
1 can (12 oz.) vacuum packed whole kernel corn
6 medium corn tortillas, cut in quarters
1 package (15 oz.) part skim ricotta cheese
1 can (7 oz.) whole green chiles, cut lengthwise into 1/2-inch strips
1/2 cup (2 oz.) shredded Monterey jack cheese
Recipe
1 In a medium saucepan, heat oil over medium-high heat until hot; cook and stir
onions and garlic 3 to 5 minutes or until onion is tender. Add chili powder and
paprika; cook and stir 1 minute.
2 Stir in water, tomato paste, honey and lime juice; stir until well mixed. Stir
in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes.
3 Spoon 1 /3 of sauce into 1-1 /2-quart rectangular baking pan; arrange 1 /2 of
tortilla quarters evenly over sauce in pan. Spread with 1/2 of ricotta cheese and
arrange 1/2 of green chile strips evenly over cheese.
4 Repeat with 1/3 of sauce, remaining tortillas, ricotta cheese and green chilies.
Spread remaining sauce evenly over top of lasagna; sprinkle evenly with shredded
cheese.
5 Bake at 350°F 20 to 25 minutes, or until heated through.
Servings: 6
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