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I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. —Sheree Swistun of Winnipeg, Manitoba
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 piece) equals 341 calories, 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
Originally published as Mexican Lasagna in Light & Tasty April/May 2001, p29
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Reviewed on Apr. 29, 2013 by llheath
I made this recipe for the first time many months ago. We love southwest flavors, and this is a winner! The family loves it, and the recipe has now been placed amongst our family "favs"!
Reviewed on Mar. 17, 2012 by Lisateachs2
This was fabulous with a few tweaks. first, it seemed way too watery. Next time I will cut the water to 1 cup. I used a corn and black bean salsa that was great! Also I did not spread the sour cream over the lasagna; just a dollop on each serving. It was surprised at how little cheese it had, but we didn't even miss it!
Reviewed on Sep. 20, 2011 by allaboutcookies86
This was an easy Lasagna recipe not having to precook the noodles. I LOVE that for convienence. I am not a big refried bean person, but it actually went well with everything. I am surprised how good this is. The only complaint I have is that the ends of my noodles didn't cook... But i chopped them off. No biggy... Thank you for the idea. Maybe next time I won't put as many black olives on either... It seemed to hinder the flavors.
Reviewed on Aug. 14, 2011 by AMWmomofsix
This was very yummy! My daughter who hates salsa even loved it!
Reviewed on Mar. 30, 2011 by buckleup2
Such a great recipe! I used a stone baking dish and coated the bottom with salsa. I added one can of hominy for some extra fiber and texture and 1/2 package taco seasoning mix. Can't wait to eat the leftovers for dinner tonight!
Reviewed on Jul. 06, 2010 by noraerin
I used chili powder instead of garlic powder and added a small can of green chilis. Plus I melted some shredded cheddar and mozz on the top during the last couple of minutes of cooking.
Reviewed on Apr. 12, 2010 by shertil51
I made this and it was so good, my husband love it and couldn't believe it was all diet, low fat. I will be making this again.
Reviewed on Jan. 28, 2010 by plugginalong
I make this often. I made it once for a friend who had a death in their family and gave it to her unbaked. It sat "soaking" in the refrigerator overnight and I think it may have been even better that next day.
Reviewed on Oct. 19, 2009 by llklmk
I changed the sour cream to 1 1/4 cup, No olives, changed green onions to green peppers, and I also used ground turkey. My daughter doesn't like all the chucky veggies and she had 2 helpings. It was a keeper....
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