Veggie Enchilasagna
21 PORTIONS
Whip up this Mexican spin on an Italian classic with our speed scratch lasagna rollups.
1 oz eq grain
½ cup veg
Calories 260
Total Fat 6g
Saturated Fat 2.5g
Sodium 840mg
*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe
INGREDIENTS
| INGREDIENT | MEASURE |
|---|---|
| 821WG Lasagna Rollup | 21 pieces |
| Enchilada sauce combined with marinara sauce, divided | 3 cups + 3 cups |
| Black beans | 2 cups |
| Cheddar cheese, shredded | 1 cup |
| Scallions, thinly sliced | ¼ cup |
PREPARATION
1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Mix 3 cups of enchilada sauce with 3 cups of marinara sauce
4. Spread 3 cups of sauce mixture evenly across bottom of hotel pan
5. Shingle lasagna in the pan 3 x 7
6. Portion black beans on top of shingled lasagna
7. Cover with remaining 3 cups of sauce mixture
8. Top with cheddar cheese
9. Cover with aluminum foil
10. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
11. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
12. Cook all food thoroughly to 165oF
13. Carefully remove from oven and discard foil
14. Garnish with thinly sliced scallion