Mexican Lasagna

1Lb lean gr. beef or turkey

1 can refried beans (nonfat)

2 tsp oregano

1 tsp cumin

3/4 tsp garlic powder

uncooked lasagna noodles (whole wheat)

26 oz Thick and Chunky salsa (or approx 2 1/2 C.)

1 3/4 c. water

1 c cheese (weight watchers shredded Mexican or Kraft 2% is good)

2/3 c sour cream (nonfat)

1/4 c sliced black olives (optional)

1/4 c sliced gr. onions

Combine uncooked beef, refried beans, oregano, cumin and garlic powder in large bowl.

Layer 3 or 4 uncooked lasagna noodles in bottom of lasagna pan or 9×13 pan. Spread half of meat mixture on noodles. Add another layer noodles, spread rest of meat mixture then top with remaining noodles (just lay them side by side, no need to overlap).

Combine salsa and water and pour over lasagna. Cover with foil and bake 350 for about 1 hour or until noodles are tender.

Remove foil, spread sour cream on top, sprinkle cheese, olives and onions and return to oven to melt cheese about 5 min.

Six Servings:

382 cals

11 g fat

57 g carbs (a little high for most dinners, but okay on days where you do a lot of resistance training)

29 g protein

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