Mexican Vegetarian Lasagna










(Serves: 8)


  • 2 tsp vegetable oil
  • 1 small onion, chopped
  • 2 large zucchini, thinly sliced
  • 1 T. chili powder
  • 8 oz Salsa
  • 1 can corn, drained
  • 16 oz tomato sauce
  • 6 lasagna noodles
  • 3 cup spinach, washed with stems removed
  • 1-15.5 oz can black beans, rinsed and drained
  • 1/2 cup fresh cilantro
  • 2 cups shredded part-skim mozzarella


  1. Heat oil on medium heat, add onions and cook until translucent, add zucchini and cook until tender, add chili powder, corn, and salsa
  2. Lightly spray casserole dish with non-stick spray
  3. Pour 1/2 of tomato sauce into dish, layer with three lasagna noodles, layer with spinach, pour 1/2 cooked mixture, 1/2 black beans, 1/4 cup cilantro and repeat layers
  4. Top with cheese
  5. Cook for 30-45 minutes on 350°

Nutrition Facts per Serving: 

Calories 220, Fat 8g, Saturated Fat 4g, Carbohydrates 28g, Fiber 5g, Protein 12g, Sodium 720 mg

Tip of the Day

 Satisfy your sweet tooth! Craving something sweet? Instead of candy try having dried fruits, such as cranberries, cherries, or raisins.

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