Tex-Mex Lasagne Recipe

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Tex-Mex Lasagne Ingredients

12 pieces lasagne, uncooked
3 cup tomato or spaghetti sauce
1 cup water
15 1/2 oz canned kidney beans - drained
10 oz frozen corn, thawed
1 package chili seasoning mix
2 cup part-skim ricotta cheese
1 1/2 cup grated monterey jack cheese (reduc, ed-fat)

A Recipe for
Tex-Mex Lasagne

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This Recipe for Tex-Mex Lasagne is one of thousands in the Recipes-to-go Meal Cookbook.

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Tex-Mex Lasagne Recipe
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This is a recipe for Tex-Mex Lasagne from the recipe cookbook of Recipes-to-go (Meal)

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Tex-Mex Lasagne

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Tex-Mex Lasagne Directions

In a medium bowl, stir together the spaghetti sauce, water, beans,
corn and chili seasoning mix.

Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch
baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise)
over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta
on top. Arrange another 4 pieces of lasagne over the ricotta and top
with another cup of sauce. Spread remaining ricotta on top. Arrange
final 4 pieces of lasagne on top. Cover with remaining sauce.
Refrigerate for at least 6 hours.

Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 45
minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on
top and bake an additional 15 minutes uncovered. Let stand 15 minutes
before serving.

Serves 6 to 8

Each serving provides: 529 Calories; 25.2 g Protein; 66.7 g
Carbohydrates; 19.2 g Fat; 43.3 mg Cholesterol; 987 mg Sodium.
Calories from Fat: 32%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

Serves: 1

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Tex-Mex Lasagne Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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