Southwestern Vegetarian Lasagna

  • Yield: 6 servings


1tablespoon vegetable oil
1medium onion, thinly sliced
1 garlic clove, finely chopped
1tablespoon chili powder
1tablespoon paprika
3/4cup water
1 (6-ounce) can tomato paste
1/4cup honey
1/4cup fresh lime
1 (15-ounce) can black beans, undrained
1 (12-ounce) can vacuum packed whole kernel corn
6medium corn tortillas, cut in quarters
1 (15-ounce) container part skim ricotta cheese
1 (7-ounce) can whole green chiles, cut lengthwise into 1/2-inch strips
1/2cup (2-ounce) shredded Monterey Jack cheese


  1. In a medium saucepan, heat oil over medium-high heat until hot; cook and stir onions and garlic 3 to 5 minutes or until onion is tender. Add chili powder and paprika; cook and stir 1 minute. Stir in water, tomato paste, honey and lime juice until well mixed. Stir in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes.
  2. Spoon 1/3 of sauce into 1-1/2 quart rectangular baking pan; arrange 1/2 of tortilla quarters evenly over sauce in pan. Spread with 1/2 of ricotta cheese and arrange 1/2 of green chile strips evenly over cheese. Repeat with 1/3 of sauce, remaining tortillas, ricotta cheese and green chilies. Spread remaining sauce evenly over top of lasagna; sprinkle evenly with shredded cheese.
  3. Bake at 350F for 20 to 25 minutes or until heated.

Nutritional Info *per serving

  • Calories 351
  • Fat 9g
  • Cholesterol 19mg
  • Sodium 838mg
  • Carbohydrate 59g
  • Fiber 10g
  • Protein 17g