Mexican Lasagna

 Mexican Lasagna


1 pound lean ground beef
1 (16 ounce) can fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
9 uncooked lasagna noodles
1 (16 ounce) jar salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 (2¼ ounce) can sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend
½ cup thinly sliced green onions


1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain.

2. Add refried beans, oregano, cumin, and garlic powder; heat through. Set aside.

3. Place 3 noodles in a 13x9x2-inch baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining 3 noodles. Combine salsa and water; pour over noodles.

4. Cover and bake at 350°F for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese, and onions. Serve.

Serves 9

Per serving
Calories 355
Total Fat 12g
Sat 7g
Protein 24g
Carb 35g
Fiber 4g
Cholesterol 51mg
Sodium 655mg

Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat

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