MEATLESS MEXICAN LASAGNA

Meatless Mexican Lasagna image

I wanted to create a meatless Mexican dish and try to hide some veggies in it and this lasagna worked! My picky husband didn't know until I told him. Serve with sour cream.

Provided by carpenters710

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
1 medium yellow squash, grated
¼ cup finely chopped onion
1 (16 ounce) can vegetarian refried beans
4 (10 inch) whole wheat tortillas
1 (15.5 ounce) can black beans, rinsed and drained
1 cup cottage cheese
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
1 (16 ounce) jar salsa

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 57.6 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 13 g, Protein 23.3 g, SaturatedFat 4.2 g, Sodium 1595.7 mg, Sugar 4.7 g