(Weight-Watchers-Recipes) Southwestern-Style Lasagna with Refried Beans, Corn, and Hominy - 3 pts

 

3 ww points
* Exported from MasterCook *

Southwestern-Style Lasagna with Refried Beans, Corn, and Hominy

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 cup canned white hominy -- drained
1 cup cooked yellow corn kernels -- fresh or frozen
4 scallions -- white and green parts, thinly sliced
garlic salt
freshly ground black pepper -- to taste
1/4 cup finely chopped fresh cilantro
16 ounces refried vegetarian beans -- (1 can)
2 cups chunky salsa -- mild or medium
6 oven-ready lasagne noodles
1/2 cup crushed tortilla chips

Preheat the oven to 375F. Lightly grease an 8-inch square baking dish and set aside.

In a medium nonstick skillet, heat the oil over medium heat. Add the hominy, corn, scallions, garlic salt, and pepper; cook, stirring, until scallions are softened and mixture is fragrant, 3 to 4 minutes. Remove from heat and toss with the cilantro. Set aside.

In a small bowl, mix together the refried beans and 1 cup of the salsa until well blended. Set aside.

Spread 1/4 cup of the remaining salsa along the bottom of the prepared baking dish; top with 2 noodles (break, if necessary, to fit). Spread half of the bean mixture on top of the noodles. Top the bean mixture with half of the hominy mixture. Top the hominy mixture with 2 more noodles. Top the noodles with the remaining bean mixture. Top with the remaining 2 noodles. Top the noodles with the remaining salsa.

Cover the baking dish with foil (lightly oil the underside if foil will touch the salsa) and bake 35 minutes. Remove the foil and sprinkle evenly with the crushed tortilla chips. Bake another 5 minutes, until topping is lightly browned. Let stand 5 minutes before cutting. Serve warm.

Makes 8 servings.

AuthorNote: Refried black beans can replace the standard pinto bean variety, if desired. Serve with a tossed green salad for a well-balanced meal.

Cuisine:
"TexMex"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 203 Calories; 4g Fat (18.1% calories from fat); 7g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 590mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 27094 2873 0 0 0 0 1246 1325 0 0

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