It wasn’t until recently that I decided to try out lasagna making. My mom always made it when I was younger, but it was the typical Italian lasagna – meat, cheese, noodle, spices, fennel seed, tomato sauce. Always delicious, always filling, always full of calories (don’t worry, Mims, I loved it and I love you!). I tried making it a few times in the past, but I never really got the consistency right. Too much sauce, no ricotta cheese, not enough filling, too many noodle layers…. You get the picture. Sloppy, floppy, lasagna-giloppy.
After pouring through my cookbooks (like I do all the time because I like pictures of food), I’d read enough lasagna recipes to try it out again. I settled on a Tex Mex recipe and changed things up according to my taste preferences. I made it meat-less because eating meat at every meal just isn’t necessary! Plus, I had a bag of dried black beans that I wanted to re-hydrate and use since I’d never done that before and some cilantro that I didn’t want to go to waste.
Let me tell you… it was soooo filling! Bella and I had two servings a piece last night and we were so full! One serving of this with a salad or some other veggie side is more than enough. This also freezes well, so we made sure to package up the rest for lunches. And at just over 300 calories per serving, you will certainly be happy to scarf it down without any guilt.
PointsPlus Per Serving: 8
Calories Per Serving: 303
- 9 cooked lasagna noodles, (I used regular, but you can use whole wheat to add more fiber), 15 PP
- 1 cup organic tomato sauce, 4 PP
- 1 cup organic salsa, 2 PP
- 3 cups rinsed and drained black beans (preferably ones that didn’t come from a can), 15 PP
- 2 cups corn kernels, 8 PP
- 1 cup diced onion, 2 PP
- 1 cup low-fat ricotta, 10 PP
- 1/2 cup Chobani 0% yogurt, 1 PP
- 2 tbsp chopped cilantro
- 1 1/2 tsp salt
- 1 cup reduced fat mexican blend cheese, 9 PP
- 1/3 cup reduced fat colby jack cheese, 3 PP
- 1/2 tsp garlic powder
- 1 tsp cumin
1. Preheat oven to 350. If you haven’t cooked the lasagna noodles yet, do this now.
2. Get out a bowl and mix together your black beans, corn and onion. If you’d like to add a little extra spice, chop up some jalapeno or get out a can of diced green chiles and mix that in too! Set aside.
3. Get out another bowl and mix together the ricotta cheese, yogurt, cilantro and salt until nice and creamy. Set aside.
4. Get out one more bowl and mix together the salsa, tomato sauce, garlic powder and cumin. Take out a large, 9×13 glass dish and put a few spoonfuls of the sauce mix on the bottom of the pan. Spread around until it’s touched each corner (this keeps you from having to use cooking spray). Lay down your first layer of noodles. You should fit 3 side by side perfectly.
5. You’ll have two inside layers, so now you’ll want to divide your ricotta cheese mixture and fillings mixture; spread half your ricotta cheese mixture on the bed of noodles. Then, put half your bean/corn/onion mixture on top of that. Next, put about 1/3 cup of the mexican blend cheese on top of that and pour some tomato sauce mixture on top of that too (about 2/3 cup). Put down your next layer of lasagna noodles and repeat the process to finish off your ricotta mixture and beans/corn/onion. You should have enough shredded cheese and tomato sauce to spread over the top layer of noodles. Put on the last layer of noodles, spread on tomato sauce mixture and sprinkle with remaining cheese.
6. Cover with aluminum foil and bake for 20 minutes. Then, pull off foil and continue baking for about another half hour. Once it’s done, take out, split into nine servings and enjoy!
If you want to top it off with some more plain yogurt or hot sauce, go right ahead. It’s DELICIOUS. Just make sure to count those points!