How To make Mexican Lasagna Altered
1 1/2 pounds lean ground beef
1 large onion -- chopped
1 can fat-free refried beans
16 lasagna noodles
cooked and drained
2 teaspoons oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
2 1/2 cups salsa (Old El Paso Thick 'N Chunky) :
+ 1/2
cup 1 1/2 cups Monterey jack cheese shredded 1 1/2 cups Cheddar cheese :
shredded 2 cups light sour cream 3/4 cup sliced green onions optional
1 small can black olives :
sliced
1 -2 cups Monterey jack cheese
1/2 to 1 tsp Taco House seasoning salt
Brown ground beef in nonstick skillet, or use 1 T. olive oil, and drain well. Add onion and continue to cook until onion is translucent. Remove from heat. Stir in beans, salsa, oregano, cumin and garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan coated with non stick spray or lightly greased. Combine 1 1/2 cups Monterey jack with 1 1/2 cups cheddar. Spread 1/3 meat mixture over noodles, top with 1 cup Jack/Cheddar cheese mix. Continue layering, ending with a layer of noodles. Cover pan with foil and bake at 350 degrees for 1 hour. Combine sour cream, onions, olives, Taco House seasoning, 1/2 of the remaining Monterey Jack cheese, and 1/2 cup salsa. Remove pan from oven and top with sour cream mixture. Sprinkle with remaining cheese and return to oven without covering for 15 to 20 minutes, or until cheese is melted.
How To make Mexican Lasagna Altered's Videos
Easy Crock Pot Lasagna WW (Weight Watchers) Recipe | Easy WW Slow Cooker Meal
Easy Crock Pot Lasagna WW (Weight Watchers) Recipe | Easy WW Slow Cooker Meal
#crockpotlasagna #slowcookerlasagna #wwlasagna
I tried a new WW Crock slow cooker recipe for lasagna. It was not only easy, but really good! Weight Watchers Points & Calories/Macros and additional nutritional information Included.
If you join WW following this link, you will receive a FREE month!
Ingredients:
1 pound lean ground beef(I now use ground turkey, 93% lean)
6 lasagna noodles
1 cup part skim ricotta
1 1/2 cups part skim mozzarella
1/2 cup parmesan cheese
1 medium onion, chopped
1 5 oz box of frozen spinach ( the recipe didn't call for this, I added it)
1-2 tsp minced garlic
2 cans (28 oz) crushed tomatoes
1 15 oz can tomato sauce
1 tsp Oregano
1/2 tsp Basil
1/4 tsp red pepper flakes
salt and pepper to taste
Cook ground beef, onion and garlic on medium high heat until meat is cooked, about 5-7 minutes. Add in tomatoes, tomato sauce, oregano, basil, red pepper flakes and salt and pepper. Stir together and let simmer for a few minutes. Meanwhile, stir together 1 cup of mozzarella, ricotta and thawed and squeezed spinach. Place about 1/3 of the meat sauce in the bottom of your crockpot. Top with 3 lasagna noodles, breaking them in half to cover the meat sauce. Top noodles with half the cheese mixture and repeat, ending with the meat sauce. Cook on low for 4-6 hours or until noodles are softened. Top with remaining cheeses and let melt.
Makes 6 servings. WW Points per serving - 11 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
Makes 6 servings. MyWW SmartPoints per serving - Green: 10 SmartPoints / Blue: 10 SmartPoints / Purple: 10 SmartPoints
*Nutrition Information: YIELD: 6 SERVING SIZE: 1/6
Amount Per Serving: CALORIES: 430 TOTAL FAT: 16 g SATURATED FAT: 7 g CHOLESTEROL: 87 mg SODIUM: 814 mg CARBOHYDRATES: 40 g FIBER: 6 g SUGAR: 6 g PROTEIN: 33 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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Kamado Joe Recipes | Three Sisters Mexican Lasagna
Kamado Joe Lasagna with a Mexican twist.
Chef Eric Gephart shows off his new Three Sisters Mexican Lasagna cooked on the Kamado Joe. This is a great recipe for using up those leftovers from pulled pork, brisket or whatever you fancy.
Full Ingredients Here:
Maria Sauce:
Chicken Stock
4 - Fresh Tomatoes (cored)
1 - Jalapeno Pepper (seeded)
8 - Guajillo Peppers (seeded)
4 - Ancho Peppers (seeded)
1/4 Cup - Cumin
1 - Bay Leaf
3 - Garlic Cloves
1 - Bunch Cilantro
1 - Yellow Onion
1 Tbsp - Salt
Mexican Lasagna:
1 Tbsp - Oil
1.5 Cups - Yellow Onion
2 - Zucchini (Courgette)
1.5 Cups - Corn
1.5 Cups - Beans
1/2 Tbsp - Cumin
1/4 Tsp - Oregano
1 Tsp - Salt
1 Tsp - Black Pepper
2 Cups - Pulled Pork
8 oz - Shredded Cheese
1 - Avocado
1/2 - Jalapeno Pepper
Soft Tortillas for layering
Sour Cream
Tortilla Chips
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WW FRIENDLY, MEXICAN LASAGNA! 4 SMARTPOINTS PER SERVING, AND YUUUUUUUUMMMMYYY!
Lawrys Mexican Lasagna, altered to make it WW Friendly. Do delish? Served with food retried beans and corn, or salad makes a perfect meal!
Changed beef to ground turkey, Ole corn tortillas, low fat ricotta, and low fat cheese.
Aniya Johnson
1409 Kuehner Dr #136
Simi Valley, Cal
93063
Sunschweeb@aol.com
Green Lasagna Recipe | Traditional, but not
Just in time for St. Patricks day we made an all green lasagne recipe. Homemade green pasta sheets using parsley oil, green béchamel using basil oil and spinach-ricotta filling.
Recipe link:
Mexican Lasagna
Mexican Lasagna #dinner #food #cooking #mexican #shorts
Chorizo
1/2cup ancho chile powder
8 peeled garlic cloves
1/2 teaspoon ground cinnamon,
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
4 tablespoons apple cider vinegar/white vinegar
1 1/2 teaspoons salt
⅛ teaspoon coriander seed
2 cloves
1/4 teaspoon anise
¼ teaspoon thyme
1 bayleaf
1 ½ cup water
1 cup of sauce/ 1lbs of ground pork
if too bitter add honey 1 tablespoon at a time
Poblano Sauce
1/3 cup milk
3 roasted, seeded,and peeled poblanos
2 roasted and peeled jalapeños, seeded for less heat
¼ cup of sour cream
Cilantro(optional)
Green onions (optional)
extra lasagna stuff
queso fresho
parm grated
Chihuahua
Oaxaca
asadero
425 for 15-20 mins then 10 minutes uncovered
Mexican Lasagna 2 ways dairy and dairy free
Mexican Lasagna2 ways dairy and dairy free
mexicanlasagna@Hwft
Unless I state differently dairy free is the same ingredients
I am NOT a licensed nutritionist so please DO YOUR OWN RESEARCH. This is what works for my family only.
Ingredients Dairy Dairy free substitute
1-2 lbs. Ground Beef xxxxxxxxxxxxxxxxxx
(any ground meat or beans will do) xxxxxxxxxxxxxxxxxx
2-3 C Mexican blend cheese I used Violife Mexican blend
up to 16 oz. Sour Cream (amount depends I used Kite Hill dairy free
if you are going add it in it or on top at the end)xxxxxxxxxxxxxxxxxxx
1 chopped onion (optional) xxxxxxxxxxxxxxxxxxxx
1/2 Red pepper chopped (optional) xxxxxxxxxxxxxxxxxxxx
1-2 pk Taco seasoning (for 1 or 2 lbs. meat) xxxxxxxxxxxxxxxxxxxxx
1 Sm. Can tomato sauce xxxxxxxxxxxxxxxxxxxxx
1/2 C water xxxxxxxxxxxxxxxxxxxxx
1/4 tsp. Cayenne pepper xxxxxxxxxxxxxxxxxxxxx
1/2 tsp. Chili Powder xxxxxxxxxxxxxxxxxxxxx
1Can Black Beans xxxxxxxxxxxxxxxxxxxxx
1 large jar Salsa xxxxxxxxxxxxxxxxxxxxx
12-18 Corn Tortillas xxxxxxxxxxxxxxxxxxx
Directions
Brown meat half way through add pepper and onion. Drain when cooked
Add Ground Beef, chopped onion (optional), Red pepper chopped (optional) Taco seasoning, tomato sauce, water, Cayenne pepper, Chili Powder, Black Beans. let simmer for a few minutes
In a greased casserole dish lay 6 shells down
layer meat then refried beans, sour cream, salsa and cheese. REPEAT
Make as many or as little layers as you want. YOUR HOUSE YOUR RULES!
end with a topping of cheese
375* or until cheese is golden
BON APPETIT Y'ALL