I made Mexican Lasagna last night for supper - vegetarian style! It was super yummy and delicious!
1 pkg Archer Farms Oven Ready Whole Wheat Lasagna Noodles
{I LOVE these - they are super thin and were great for this recipe. Traditional whole wheat lasagna may have been too thick for our tastes. Archer Farms brand is found at Target.}
2 cans Pinto Beans, pureed
2 Avocados, pureed
1 can Olives, sliced
Black Bean and Corn Salsa {recipe
here}
Whole Grain Tortilla chips
Nutritional Yeast/Cashew Powder
{made by blending nutritional yeast and cashews - we use this as our cheese substitute}
Lettuce, optional
Spread a little salsa in the bottom of the pan. I used one of my deeper, square baking dishes.
Layer ingredients in the following order:
Lasagna Noodles
Pinto Beans
Avocado
Black Bean and Corn Salsa
Olives
Tortilla Chips
{I actually crushed a few handfuls for each layer}
Salsa
{The size of my pan allowed for three layers.}
Top with Nutritional Yeast Powder
Bake at 350° for about 40-45 minutes or until noodles are tender.
Garnish with lettuce and olives {and sour cream if your diet allows!}
Next time I make this, I may try a few different things:
•including lime-cilantro rice in the layers
•adding cheese to each layer and on top
{We've not completely given up cheese, but I do use it sparingly and we'd already had some this week...}
•using corn/whole wheat tortillas {that I also found at Target} instead of lasagna noodles
We are definitely a Tex-Mex lovin' family!! SALSA!! ♥