Nutritional Info

Nutrition Facts

Serving Size 1 (170g)

Calories 186
Calories from Fat 36 (19%)
Amount Per Serving %DIV
Total Fat 4g 6%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 23mg 8%
Sodium 690.5mg 30%
Potassium 513.2mg 11%
Total Carbohydrate 19.5g 7%
Dietary Fiber 3.7g 15%
Sugars 4.3g
Protein 15.9g 32%

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Recipe Description
This easy lasagna recipe is perfect for busy weeknight cooking. Green chilies add a little extra heat, but you can easily take it up a few more notches with the addition of fresh jalapenos or a dash of habenero sauce.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  uncooked mini lasagna noodles (mafalda)
1/2 Pound(lb)  ground beef
1 Can(cn)  kidney beans, drained
15 Ounce(oz)  chili style tomatoes, undrained
6 Ounce(oz)  tomato sauce
8 Ounce(oz)  monterey jack cheese, shredded
4 1/2 Ounce(oz)  green chiles, chopped

Preparation

Heat oven to 350 degrees F. Spray 12 by 8 inch (2 quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain. Meanwhile, in large skillet, cook ground beef over medium high heat until thoroughly cooked. Drain. Add kidney beans, tomatoes and tomato sauce. Cook until thoroughly heated, stirring occasionally. Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese. Bake at 350 degrees F for 20 minutes, or until edges are bubbly and mixture is thoroughly heated.

Additional notes

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Mexi-Lasagna
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