Name: Southwestern Lasagna
Ingredients: 16 oz Uncooked lasagna noodles; 15 oz Fat-free vegetarian refried beans; (about 2 cups); 15 oz Corn; drained OR 10-oz. frozen corn, defrosted (about 2 cups); 3 c Mild or spicy red or green bottled salsa; 4 oz Canned mild diced green chiles; drained (about 1/2 cup); 3 c Grated fatfree jalapeno jack cheese; 1 c Vegetable broth

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Beans and l, Main dishes, Vegetarian, Pasta, Couscous	10	servings

INGREDIENTS

16	oz	Uncooked lasagna noodles
15	oz	Fat-free vegetarian refried beans; (about 2 cups)
15	oz	Corn; drained OR 10-oz. frozen corn, defrosted (about 2 cups)
3	c	Mild or spicy red or green bottled salsa
4	oz	Canned mild diced green chiles; drained (about 1/2 cup)
3	c	Grated fatfree jalapeno jack cheese
1	c	Vegetable broth

INSTRUCTIONS

Makes 10 servings. LACTO
Fat-free vegetarian refried beans make a tasty layer when combined with
corn kernels and chilies. Salsa, mild or spicy, is a great stand-in for
marinara sauce.
Preheat oven to 350 degrees. Lightly oil 9-by 14- by 2-inch deep baking
dish.
Using small spatula, spread four uncooked lasagna noodles with one-third of
the refried beans. Lay noodles length-wise, side by side, ends even, in
center of baking dish. Sprinkle with one-half of the corn. Spread with
one-fourth of the salsa. Sprinkle with one-fourth of the cheese.
Repeat for second layer, except sprinkle beans with green chiles instead of
corn kernels.
Repeat for third layer, sprinkling beans with remaining corn. Top with last
four noodles, remaining salsa spread completely to edges of noodles and
remaining cheese. Carefully pour in vegetable broth at both ends.
Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down,
to ends of pan, tenting foil above lasagna surface. Crimp foil around all
edges of pan to seal.
Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard.
Using bulb baster or spoon, baste top of lasagna with sauce from both ends.
Bake for an additional 20 to 30 minutes.
Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using
sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.
Variations: Replace dairy cheese with jalapeno-style soy cheese. For milder
lasagna, substitute half mozzarella for half the jalapeno cheese. For
bonafide chili-heads, substitute one-half can diced chipotle chilies in
adobo sauce, drained, for diced mild green canned chilies.
Recipe by: Vegetarian Times Magazine, March 1997, page 48
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Nov 17,
1999, converted by MM_Buster v2.0l.

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