Vegetarian

Vegetarian Mexican Lasagna takes 10 minutes to prepare.

Vegetarian Mexican Lasagna takes 30 minutes to cook.

Vegetarian Mexican Lasagna makes 4 servings.

The ingredients for Vegetarian Mexican Lasagna are:

Ingredients:

*Corn Tortillas (2 per serving), 2 serving

*Old El Paso REFRIED BEANS (vegetarian), 1 serving = 1/2 can (199ml), 1 serving

*Enchillada sauce - 1/4 cup, 1 serving

*Cheddar Cheese-Veggie Shreds, 1.75 cup

*Black Olives, Black Pearls, medium pitted, 5 olives, 3 serving

*Avacado, whole, medium 1 serving = 1 medium whole avacado, 1 serving

*Pace Salsa- Chunky Salsa (medium, 2 tbsp

*Fresh Express Hearts of Romaine, The Original, Crisp Romaine Hearts, 2.5 cup

*Brown Long Grain Rice(per 3/4 cup), 1.75 cup

Here is how you make Vegetarian Mexican Lasagna:

Layer enchilada sauce, corn tortillas (I broke mine in half), refried beans, rice, cheese, and sliced or crushed olives. Repeat layers until you are satisfied :o) (I had three layers in a meatloaf sized pan)Bake in a 350 degree oven for about 20-30 minutes or until hot.In a regular bowl put in a handful of romaine lettuce. Cut the lasagne in half, then quarters. Take one quarter and place in bed of lettuce.Cut avacado in half, remove pit if ya want and spoon out the good stuff. Place on top of the lasagne. Dallop with a tbsp of Pace salsa.Add a dash of pepper if desired and enjoy!!Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user HOPEFULHIPPO.

The nutritional information for Vegetarian Mexican Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 401.9

• Total Fat: 15.8 g
• Cholesterol: 0.0 mg
• Sodium: 912.5 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 6.7 g
• Protein: 18.0 g