Here's a twist on a traditional lasagna: Mexican style!
We've really dropped calories here by using fat-free ingredients. We've also dumped the wheat by using lasagna noodles made from rice, which you can find at any health food store.
I like to put this together in the morning, then bake it off after work. Very easy, make-ahead food.
1 or 2 cans of fat-free refried beans
1 can of black beans
Lasagna noodles made from 100% rice
1 pound ground meat (turkey, lean beef, chicken, up to you)
1 can green enchilada sauce
1 can Rotel diced tomatoes
1 small can green chilies
1 package of fat-free cheese of choice
Fat-free sour cream (optional)
How to Make It
Preheat oven to 350 degrees
Brown your ground meat in a pan. Set aside.
Mix your refried beans with cumin (to taste) and green chilies.
Pour some of the enchilada sauce in a lasagna dish. Layer in a row of the rice pasta lasagna.
Top with half the refried bean mixture.
Add ground meat and black beans, then another later of lasagna noodles.
Top with rest of enchilada sauce, refried bean mixture, Rotal diced tomatoes, and finally with shredded cheese.
Bake for 30-40 minutes or until noodles are soft.
Top with sour cream if you'd like and enjoy.
Option: Dice in some jalapeno peppers of choice to add heat.