Mexican Lasagna

An uncommon and healthy twist to an Italian favorite!

Combining Mexican and Italian never tasted so good!

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Cook lasagna noodles per package directions or purchase “no cook” noodles. Slice the white part of the leeks and wash thoroughly in large bowl of water. Chop leeks and pat dry. Sauté leeks and garlic in olive oil until soft. Add in drained Ranchero beans and black olives. In a separate pot, heat the refried black beans stirring often. Add half the red bean seasoning packet to the refried beans and half to the skillet ingredients. Stir to combine.

Layer the noodles, black beans, skillet mixture, and cheese shreds until you are out of ingredients and a layer of noodles is on top. Spread the top of the noodles with the fire roasted tomatoes, sprinkle with cheese shreds and Italian seasoning.  Cook in oven at 400F for 20-25 minutes.

While lasagna is cooking, make enchilada sauce. Follow directions from a sauce packet like Simply Organic enchilada sauce, purchase a ready-made bottle, or make your own.

Allow lasagna to cool slightly and then top with diced avocado. Pour the enchilada sauce over individual servings as desired.

The refried beans help bind all of the ingredients together.

Due to the low saturated fat content, this lasagna is non-greasy and loaded with fiber.

A great way to create your own recipes is to put a twist on traditional ones. Take a common dish and ask yourself, “How can I make this recipe healthier?”

Substitutions are not only acceptable, they are necessary when you don’t have all the “official” ingredients on-hand. Try mixing up ethnic food as I did here.

Play with flavors you love and combine them in new ways. That way you’ll hardly ever eat the exact same thing twice!

"If you’re tired of starting over, stop giving up."

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