VEGETARIAN SOUTHWEST LASAGNA

Vegetarian Southwest Lasagna image

Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can.

Provided by Bill Woodward

Categories One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Previous Next

Ingredients

9 lasagna noodles
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained and rinsed
2 cups frozen sweet corn (optional)
1 (10 ounce) can Ro-Tel tomatoes
15 ounces ricotta cheese
1 egg
1/4 cup chopped cilantro
8 ounces shredded monterey jack cheese

Steps:

Cook the lasagna noodles as directed.
Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
In another bowl, combine the ricotta cheese, egg, and cilantro.
In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
Bake at 425 degrees for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 14.3, SaturatedFat 8.6, Cholesterol 65.1, Sodium 513.7, Carbohydrate 38, Fiber 7.1, Sugar 2.6, Protein 21.4

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beans #pasta #vegetables #american #southwestern-united-states #easy #vegetarian #lasagna #dietary #one-dish-meal #pasta-rice-and-grains #tomatoes