From: Laurel Dodgen Date: Sun, 29 Aug 2021 22:36:24 +0000 (-0700) Subject: Added new recipe Tex-Mex Lasagna. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=7f70f22096286784a0e85ab13352a671ea4f6c43;p=recipes.git Added new recipe Tex-Mex Lasagna. --- diff --git a/recipes/tex_mex_lasagna.mdwn b/recipes/tex_mex_lasagna.mdwn new file mode 100644 index 0000000..9951053 --- /dev/null +++ b/recipes/tex_mex_lasagna.mdwn @@ -0,0 +1,43 @@ +[[!meta title="Tex-Mex Lasagna"]] + +Adapted from Good Housekeeping Magazine, Oct 2012 + +2190 cal/recipe + +## Ingredients + ++ 2 tsp olive oil ++ 1 sm onion, chopped ++ 2 med zucchini, thinly sliced ++ 16 oz salsa ++ 1 c frozen corn, thawed ++ 1 tbsp chili powder ++ 8 oz tomato sauce ++ 6 oven-ready (no-boil) lasagna noodles ++ 1 15-oz can refried beans ++ 8 oz shredded monterey jack or cheddar cheese + +## Directions + ++ Pre-heat oven to 400 F. ++ Spray shallow, 2-quart baking dish with non-stick cooking spray. ++ Heat oil in skillet over medium heat. ++ Saute onion for 2 min, until beginning to soften. ++ Stir in zucchini, salsa, corn, and chili powder. ++ Cook several minutes until zucchini is crisp-tender and then remove from heat. ++ Layer the following ingredients into the prepared baking dish: +++ 1/2 of tomato sauce +++ 1/3 of lasagna noodles +++ 1/2 of beans +++ 1/2 of vegetable saute +++ 1/3 of lasagna noodles +++ 1/2 of cheese +++ 1/2 of tomato sauce +++ 1/3 of lasagna noodles +++ 1/2 of beans +++ 1/2 of vegetable saute +++ 1/2 of cheese ++ Cover dish with foil and bake for 30 min. ++ Remove foil and bake for further 15-20 min, until bubbly and browned. + +[[!lasagna beans salsa zucchini]]