Skinny Lasagna Ole

One recipe that looked really tasty to me is her Skinny Lasagna Ole. At first I was thinking it would be a skinny version of the Italian lasagna we all know and love.

Skinny-Lasagna-Ole

 

This fantastic Mexican layered casserole is both hearty and healthy! It’s loaded with lean protein from the chicken, reduced-fat cottage cheese and fat free.

Yield :

  • Makes 6 servings (each serving, 1 slice)
  • for 1 slice (⅙ of recipe)
  • Smartpoints : 7

Ingredients :

  • 1½ cup reduced-fat cottage cheese
  • 1 cup cooked white meat chicken, chopped
  • ⅓ cup fresh or frozen corn, thawed
  • ¼ cup (½ can) Ortega diced green chilies
  • ⅔ cup pasta or marinara sauce (from a jar) such as Classico or Prego
  • 6 corn tortillas, cut each into four pieces
  • 1 (8oz) can fat-free re-fried beans
  • ⅔ cup salsa (I like Pace Medium Chunky Salsa)
  • ¼ cup reduced-fat cheddar cheese

Preparation :

  • 1. Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
  • 2. In a large bowl, combine cottage cheese, chicken, corn and green chilies.
  • 3. Spread pasta sauce on bottom of pan.
  • 4. Arrange 2 tortillas (8 pieces) on top of pasta sauce
  • 5. Remove the beans from can, place in a small bowl and soften in the microwave for easy spreading. Spread the re-fried beans evenly on the tortillas.
  • 6. Arrange 2 more tortillas (8 pieces) over beans.
  • 7. Spread cheese mixture evenly over the tortillas.
  • 8. Cover pan with foil and bake for 30 minutes.
  • 9. Remove from oven and place the last cut tortillas on top of casserole.
  • 10. Spread the salsa evenly over tortillas. Sprinkle cheddar cheese evenly on top.
  • 11. Cover casserole and bake 15 minutes longer. Cool slightly and cut into 6 slices.

Nutritional Info :

  • Makes 6 servings (each serving, 1 slice)
  • for 1 slice (⅙ of recipe)
  • 239 calories
  • 3g fat
  • 27g protein
  • 31g carbs
  • 4g fiber
  • 630mg sodium
  • 4g sugar
  • SmartPoints value : 7

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