Mexican Lasagna
| Nutrition Information | |
| Calories: | 354 |
| Total Fat: | 9g |
| Saturated Fat: | 4g |
| Trans Fat: | 0g |
| Cholesterol: | 22mg |
| Sodium: | 392mg |
| Carbohydrates: | 47g |
| Dietary Fiber: | 6g |
| Sugars: | 11g |
| Protein: | 19g |
| Vitamin A: | 1151.3iu (23%) |
| Vitamin C: | 16.6mg (27%) |
| Calcium: | 501mg (50%) |
| Iron: | 1.8mg (10%) |
16 oz fat-free ricotta cheese
16 oz ricotta cheese
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
16 corn tortillas
2 26-ounce jars low-sodium pasta sauce
1 cup shredded light mozzarella cheese
Preheat oven to 350 ºF. Mix ricotta and seasonings in bowl.
Layer lasagna in this order in a 9"-by-12" pan: sauce, tortillas, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella cheese.
Cover the lasagna with foil and bake for one hour in the oven or until heated through. Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.
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