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"Lasagna," Mexican (D, TNT)
Source: Adapted from The South Beach Diet Cookbook
Serves: 8 picky eaters or 6 hearty eaters

1/2 large onion, chopped
1 large clove garlic, minced
1-1/2 cups ricotta cheese
1 cup sour cream
1 4-ounce jar chopped green chile peppers
1/2 cup cilantro, chopped (optional)
1/2 cup olives, sliced (optional)
2 tsp. ground cumin
1/8 tsp. salt
2-1/2 cups salsa
4 6" whole wheat tortillas, halved
1-1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheeses

Preheat the oven to 350°F. Coat a 13"x9" baking dish with cooking spray.

Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned.

In a blender or processor, combine the ricotta cheese, sour cream, peppers, cilantro (if using), cumin, and salt. After blending, add sliced olives.

Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cheese mixture over the tortillas. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese. Sprinkle with the remaining salsa and 3/4 cup Monterey Jack cheese.

Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Poster's Notes:
You can use low-fat ricotta cheese and fat-free sour cream. Try this lasagna when you're in the mood for Mexican.

This is a meatless version of a South beach recipe. I reworked it to make it entirely dairy.

We had it for dinner tonight. I made 6 servings for the 3 of us with the idea of freezing the remaining portion for another meal, but I have only 1 serving left which I'm sure my son will eat for lunch tomorrow.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A