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Ingredientes
- 1 c. (8 ounce.) reduced-fat lowfat sour cream
- 1 can (4 ounce.) diced green chilies
- 1 tsp grnd cumin
- 9 x lasagna noodles, cooked and liquid removed
- 1 can (12 ounce.) Mexican-style whole kernel corn, liquid removed*
- 4 c. shredded lettuce
- 1 jar (16 ounce.) salsa, divided
- 12 x hard-cooked Large eggs**, sliced, divided
- 1 c. (4 ounce.) shredded reduced-fat Monterey Jack cheese, divided
Direcciones
- In small bowl, stir together lowfat sour cream, chilies and cumin till well blended. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish. Over noodles, proportionately layer 1/2 c. of the corn and 1 1/3 c. of the lettuce. Dollop with 3/4 c. of the salsa. Proportionately layer with slices from 5 of the Large eggs and sprinkle with 1/3 c. of the cheese. Repeat layers substituting lowfat sour cream mix for salsa. Repeat layers again with remaining ingredients using 3/4 c. of the salsa and remaining 2 Large eggs.
- Dollop with 1/4 c. salsa. Cover and refrigerateto blend flavors. To serve, cut into squares. Serve a portion of all layers.*Substitute 1 1/2 c. cooked and liquid removed fresh corn kernels (about 3 medium ears) and 2 Tbsp. each finely minced sweet red and green pepper, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 940g | |
| Calories 1068 | |
| Calories from Fat 717 | 67% |
| Total Fat 80.77g | 101% |
| Saturated Fat 47.91g | 192% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 2770mg | 115% |
| Potassium 2028mg | 58% |
| Total Carbs 47.19g | 13% |
| Dietary Fiber 8.2g | 27% |
| Sugars 11.77g | 8% |
| Protein 41.92g | 67% |
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