Monday, May 01, 2006

Mexican Lasagna

I lightened up this vegetarian Mexican Lasagna for dinner. This casserole is full of fresh spinach, pinto beans, and salsa. I used low-fat corn tortillas and part-skim cheese. I reduced the amount cheese from two cups to one and half cups. This lightened "Lasagna" serves four at 350 calories each and 11 grams of fat. (I also omitted the cilantro, because I am not a fan of cilantro.)

If you are a fan of fat-free tortillas I would use those. Next time I make this, I am going to omit the cheese in the bottom layer.

This dish was satisfying and tasty. However, it was no substitute for my favorite spinach and cheese enchiladas.


Anonymous said...
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Soul Searching said...

that looks soooo good!