Meatless Mexican Lasagna

I wanted to create a meatless Mexican dish and try to hide some veggies in it and this lasagna worked! My picky husband didn't know until I told him. Serve with sour cream.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 359 Calories

Ingredients

• ½ cup shredded Cheddar cheese
• 1 cup cottage cheese
• ½ cup shredded mozzarella cheese
• 1 (16 ounce) jar salsa
• 1 (16 ounce) can vegetarian refried beans
• ¼ cup finely chopped onion
• cooking spray
• 4 (10 inch) whole wheat tortillas
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 medium yellow squash, grated

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.

Step 2

Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.

Step 3

Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.

Step 4

Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.