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Mexican Lasagna

by on April 21, 2014 in Casseroles, Main Courses April 21, 2014 CasserolesMain Courses
See post on Kristen @ A Mind Full Mom’s site!
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Level: Easy

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Description

A combination of hearty pasta and flavors of a fiesta in this easy meatless dish!

Ingredients

  • 1-½ cup Plain, Non-fat Greek Yogurt
  • 4 ounces, weight Cream Cheese (1/3 Less Fat), Softened
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • 9 whole Whole Wheat Lasagna Noodles, Cooked According To Package Instructions Then Drained
  • 1 can (15 Oz. Size) Fat-Free Refried Beans
  • 2 cups Salsa
  • ½ cups Cheddar Cheese, Grated
  • 1 bunch Cilantro, Chopped
  • 1 pound Tomatoes, Chopped
  • 1 head Lettuce Chopped
  • 1 whole Onion, Diced Small

Preparation

Preheat oven to 350 F.

In a medium sized bowl mix together yogurt, cream cheese and the spices until well combined.

Spread 1/2 cup of the yogurt mixture over the bottom of a 9 x 13 pan. Lay out 3 noodles over the top of the sauce and then spread all of the beans over the noodles. Top with 3 additional noodles and then cover the noodles with the remaining yogurt mixture. Top with remaining noodles and then the salsa. Sprinkle the cheese over the salsa.

Bake for 30 minutes at 350 F. Serve with chopped cilantro, lettuce, tomatoes and onions.

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