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Southwestern Polenta Lasagna


Thursday, January 01, 2004
8 servings
Butter-flavored cooking spray
1 medium green pepper, chopped
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 cans (10 ounces each) diced tomatoes with green chilies
1/2 cup water
1 can (15 ounces) black beans
2 cups shredded light Mexican blend cheese, divided use
1 package (15 ounces) fat-free ricotta cheese
2 egg whites, slightly beaten
1 teaspoon ground cumin
1 teaspoon chili powder
2 tubes (16 ounces each) polenta, each cut into 20 slices
1/4 cup chopped fresh cilantro
1 medium tomato, diced
1. Preheat oven to 375º F. Spray a 9- x 13-inch baking dish with butter-flavored cooking spray.
2. In a large skillet, sauté pepper and onion 3-5 minutes over medium heat. Add next 4 ingredients and remove from heat.
3. Combine 1 cup shredded cheese and next 4 ingredients in a medium mixing bowl.
4. Arrange 15 slices of polenta in the bottom of baking dish. Top with 1/3 of bean mixture and 1/2 of cheese mixture. Repeat layers. Top with remaining polenta and bean mixture. Sprinkle with remaining cheese, cilantro and tomato.
5. Cover and bake 30 minutes. Uncover and bake 15 minutes. Let stand at least 5 minutes before serving.
Nutrition Facts:
270 calories, 33g carbohydrate, 22g protein, 5.6g fat, 2.7g saturated fat, 20mg cholesterol, 6.9g fiber, 922mg sodium
Original recipe by Rachel Cly, RD, LD
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