In an attempt to sway my family's carnivorous ways, I am implementing Meatless Mondays at our house. This has already been met with some moaning and groaning, but their tummies and hearts will eventually thank me... right? This recipe comes directly from my kitchen. I used to make it a lot, and the recipe has improved through the years with tweaks here and there.
Help me readers... what changes have you made to make your family healthier?
Tex-Mex Lasagna
Ingredients
1c. bottled salsa
1 tsp. ground cumin
1 14.5 oz. can diced tomatoes
1 can vegetarian refried beans
6 no-boil lasagna noodles
1c. frozen corn (or 1 can of canned corn, drained)
1 can black beans, drained and rinsed
2 c. shredded Mexican blend cheese or cheddar cheese
1/4 c. chopped green onions
1/4 c. chopped cilantro
Directions
Preheat oven to 450 degrees.
Combine first four ingredients. Spread 2/3 c. sauce in the bottom of an 8" square baking dish coated with cooking spray.
Arrange two noodles over sauce; top with 1/2 c. corn and half of beans. Sprinkle with 1/2 c. cheese; top with 2/3 c. sauce.
Repeat layers once; top with remaining two noodles. Spread remaining sauce over noodles and sprinkle with remaining 1 c. cheese. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly.
Let stand for 15 minutes, and sprinkle with onions and cilantro.
I try to implement more fish, but the hubby doesn't like it. Our problem is trying to get Conor and my dad to eat their vegetables!!
ReplyDeleteI make a version of this, too, and my family loves it! We aim for a few meatless meals every week. Veggie chili is always a hit. I also love making a lasagna and subbing veggies for the meat. Sooo good!
ReplyDelete