Healthy Tex-Mex Lasagna

0 from 0 votes

Lasagna takes on Tex-Mex in this killer recipe!

Healthy Tex-Mex Lasagna was submitted by Julia Roccaforte.

This twist on traditional lasagna proves to be out-of-this-world delicious. Here’s another recipe for Meatless Mondays.

0 from 0 votes

Healthy Tex-Mex Lasagna

This recipe turns a traditional Italian dish into a fun Tex-Mex meal the whole family will love.
Yield 10 people
Serving Size 1 cup
Course Dinner
Cuisine Italian, Tex-Mex

Ingredients

Filling

  • 1 red onion large, diced (about 2 cups)
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 cup portabella mushrooms chopped
  • 2 cups baby spinach chopped
  • 1/2 cup black olives sliced
  • 14 ounces tomato sauce can
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon agave nectar
  • salt and pepper to taste
  • 10 corn tortillas

Avocado Cream sauce (Cheese replacement)

  • 2 avocados ripe, medium
  • 2 tablespoons lime juice
  • 1/4 cup coconut milk canned
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup cilantro packed
  • green onion sliced, for garnish
  • cilantro chopped, for garnish

Instructions

  • Preheat oven to 350 and lightly oil a 9×11 baking dish.
  • Heat olive oil over medium heat. Add garlic and onion and saute for 5 min. or until onion is translucent. Add mushroom, bell pepper, spinach and olives. Sauté for about 5-7 min then add tomato sauce and ½ cup water. Add turmeric, paprika, chili powder, brown sugar, and taste to add salt as needed. Reduce heat to low, cover and simmer.
  • Place avocado flesh in blender or food processor along with lime juice, coconut milk, ½ cup water, cilantro and seasoning. Blend or process on low for about a minute.
  • Spread the cream sauce onto one side of each of the tortillas.
  • Now assemble the lasagna. Pour half of the filling mix in the bottom of the dish, top with 5 corn tortillas. Add the rest of the filling. Top with the 5 tortillas.
  • Cover with foil and bake for 25 minutes. Remove from oven and top with green onion and remaining cilantro for garnish.

Nutrition Information

Serving: 1cup | Calories: 182kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 503mg | Fiber: 7g | Sugar: 5g |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Plant-Based, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

 

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

Guest Contributor

More by

4 Comments

  1. I'm a little confused by the nutritional info: it says "Cho: 22 g," then later says, "Cholesterol: 0 mg" …. is "Cho" in fact "Carbohydrates"?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating