January 8, 2008

Recipe: Keeping the Resolution: Mexican Lasagna

Author: CommonDialog

This is something I cooked up last night as I stood before my pantry trying furiously to figure out what to serve the boy and I.  At some level, I hate to even list it as a healthy recipe since it uses so many canned goods (high in sodium) but at the same time, it was pretty easy to throw together.  

On thing to note, as printed this recipe uses Fantastic ground beef replacement (technically I used the sloppy joe mix) which tastes amazing.  Even before I became vegetarian, I would use their taco meat instead of ground beef because I got the same flavor with far less fat and calories.  It has a place in even the most die-hard meat and potatoes family as long as it is used in Mexican foods, sloppy joes, and lasagnas where the texture of the meat is not 100% important because the texture is just a bit off.  If you do not have Fantastic or another meat substitute, feel free to use lean ground beef that you have washed before putting into the lasagna.

You will need:

  • 2 tablespoons of olive oil 
  • pinch (1/8 teaspoon) of red pepper flake
  • 3 cloves of garlic
  • 1 medium onion, diced
  • 1 green bell pepper, diced (red would work well, too)
  • pinch of salt
  • 1/4 teaspoon of pepper
  • 1 box of lasagna noodles
  • 2 cans of dice tomatoes
  • 2 tablespoons of Italian seasoning (basil, oregano, sage mix)
  • 1 box of vegetarian ground beef replacement, prepared per package instructions
  • 1 can of low-fat or vegetarian refried beans
  • 1 can of black beans, drained
  • 1 can of chili beans, drained
  • 1 bag of low-fat Mexican cheese blend
  1. Preheat the oven to 350. 
  2. Put a pan on medium flame and add the olive oil.  When the oil is hot, add the red pepper flake and the garlic.  Wait 15 seconds and add the peppers, onions, and pepper. 
  3. While the vegetables are getting soft, bring a large pot of salted water to boil.  Add the lasagna noodles and prepare according to the instructions.
  4. When the vegetables are soft, add the tomatoes, a healthy pinch of salt, and the Italian seasoning.  Bring the sauce to a boil and then reduce heat so that it bubbles, but it is not at a full roiling boil.
  5. Now is a good time to make sure the meat substitute is cooking.
  6. When the noodles are ready, construct the lasagna by first putting a thin layer of sauce on the bottom of the baking dish.  Then add a layer of noodles. 
  7. Mix the Fantastic meat replacement and the refried beans and spoon them onto the lasagna.  Add another layer of noodles.
  8. Mix the black and chili beans, then spoon them onto the lasagna and spread them out.  Add the final layer of noodles.
  9. Top with a good layer of the tomato sauce and the bag of shredded cheese.
  10. Bake in the oven until the cheese melts, usually 10-15 minutes.
  11. Serve on a plate with a good ladel of tomato sauce.

Enjoy!

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2 Responses to “Keeping the Resolution: Mexican Lasagna”

  1. logtar Says:

    Sounds good :) it is only missing the secret mexican ingredient :) lard.

  2. commondialog Says:

    That’s a good point! I totally forgot the lard in my low-fat lasagna. How silly of me!! :P

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