[blindweightwatcher] Heart Healthy-Tex-Mex Lasagna

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Sat, 16 May 2009 05:53:48 -0500
Heart Healthy-Tex-Mex Lasagna

Serves 8; 1 1/2 cups per serving

Vegetable oil spray
1 pound lean ground beef
14.5-ounce can no-salt-added tomatoes, undrained
1/2 cup salsa
1/4 teaspoon salt
1 cup fat-free or low-fat ricotta cheese
1 teaspoon chili powder
1 teaspoon ground cumin
16 6-inch corn tortillas, halved
1 cup shredded low-fat Monterey Jack cheese
15-ounce can no-salt-added navy beans, rinsed and drained
1 cup frozen whole-kernel corn, thawed
1/4 cup sliced black olives

Preheat the oven to 375Â°F. Lightly spray a 13 x 9 X 2-inch baking pan with 
vegetable oil spray.

In a large nonstick skillet, cook the beef over mediumÂ high heat for 7 to 8 
minutes, or until browned, stirring occasionally. Pour into a colander and
rinse under hot water to remove excess fat. Drain well. Wipe the skillet with 
paper towels. Return the beef to the skillet.

Stir in the undrained tomatoes, salsa, and salt. Reduce the heat to
medium-low and cook for 5 minutes or until warmed through, stirring
occasionally. Turn off the heat, leaving the skillet on the stove.

In a small bowl, stir together the ricotta cheese, chili powder, and cumin. To 
assemble, arrange 8 tortilla halves in the baking dish. (The tortillas may
overlap slightly, and they will not completely cover the bottom.) Spread half 
the beef mixture over the tortillas. Sprinkle with half the Monterey Jack.
Arrange 8 tortilla halves over the cheese. Spoon 1-tablespoon mounds of the 
ricotta mixture over the tortillas. Using a spatula, flatten each mound 
slightly.
Top the ricotta mixture with the beans and corn

Make another layer of 8 tortilla halves. Spread the remaining meat mixture over 
the tortillas. Sprinkle with the remaining Monterey Jack. Top with a layer
of the remaining 8 tortillas halves. Sprinkle with the olives. Cover with 
aluminum foil. Bake for 30 minutes, or until warmed through. Let cool on a rack
for 5 minutes before cutting.

Per serving:calories 273 protein 24 g carbohydrates 30 g fiber 5 g sugars 6 g 
cholesterol 36 mg total fat 6.0 g saturated 2.5 g polyunsaturated 1.0 g 
monounsaturated
2.0 g sodium 423 mg Exchangs2 starch 2 1/2 lean meat

The new American Heart Association Cookbook 7TH EDITION
[blindweightwatcher] Heart Healthy-Tex-Mex Lasagna

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