Serves 6.
Ingredients:
- 1 lb. 95% lean ground beef
- 16 oz. fat free refried beans
- 2 tsp. dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoons garlic powder
- 9 uncooked whole wheat lasagna noodles
- 16oz salsa
- 2 cups water
- 3 tablespoons sliced black olives
- 1 cups fat free cheddar cheese, shredded
- 1 tablespoons sliced green onions
- fat free sour cream
Instructions:
- Preheat oven to 350°F.
- In a nonstick skillet, cook beef over medium heat until no longer pink. Drain.
- Add the refried beans, oregano, cumin, and garlic powder; heat through.
- Place 3 noodles in a 13″x9″ baking pan coated with nonstick cooking spray.
- Cover with half of the meat mixture.
- Repeat layers.
- Top with remaining noodles.
- Combine salsa and water; pour over noodles.
- Cover and bake for 1 hour or until noodles are tender.
- Uncover; sprinkle cheese, olives, and onions evenly over lasagna. Recover.
- Let sit 10 minutes.
- Serve with a tablespoon of sour cream on top of each serving.
Nutrition Summary:
Per Serving: 376.8 calories; 20% calories from fat; 6.0g total fat; 39.8mg cholesterol; 1137.0mg sodium; 641.9mg potassium; 18.1g carbohydrates; 7.7g fiber; 5.0g sugar; 10.4g net carbs; 24.2g protein.
Tweaked from the Weight Watchers Message Boards
Tamara said
July 7 2005 @ 3:11 pm
Thanks for all the great recipes!
I can’t access your print and email this links. I get an error message whenever I click them. Not sure if it’s something on your end or mine, just thought I’d let you know!
Tamara
The Weekend Chef said
July 7 2005 @ 7:31 pm
OK This was working. The recent upgrade must have screwed it up. Should work now. Sorry about that.
Tamara said
July 8 2005 @ 8:54 am
No problem, I figured you didn’t know! Thanks for fixing so promptly!
Kellie said
March 17 2007 @ 4:05 pm
I love this recipe. I do however, add Cilantro in step 3. Gives it a great flavor. Add as many leaves as you want to taste.
beece said
March 9 2008 @ 4:30 pm
Ya know…mexican lasagna tastes a LOT better if you use tortillas and not noodles…